Oatdark chocolatecookies

Oat Dark Chocolate Cookies

- 400g brown sugar

- 340g butter (around 3 sticks)

- 3 eggs (room temperature)

- 1 tsp vanilla extract (or an entire vanilla bean)

- 340g white flour

- 1 tsp baking soda

- 200g oats (flexible, if you like more, add up to 300)

- 400g dark chocolate (or semi-sweet, don’t go for the sweet or it will be overwhelmingly sweet)

Put the butter to melt on a covered pan over low heat until it reaches a light brown or shiny golden color. If heated too much and too fast it will evaporate and change the recipe. (Unless it’s reduced in 1/4 or more shouldn’t make a big change but be careful.)

Let the butter cool down on the counter before mixing it with any other ingredients. Meanwhile, take the time to measure and put together the dry ingredients.

Mix the butter with the sugar for a few minutes until the mixture looks like a cream. (If you have ever seen or done a Dalgona Coffee, it’s pretty similar.) Add the eggs, one at a time, while the mixer is on at the 2nd or 3rd setting. Mix them until they completely dissolve. Add the vanilla extract and keep mixing for a few more minutes until everything looks even.

Add the dry ingredients: Flour, baking soda, salt, oats, and chocolate chips. You can use any attachment but I always use the same I used when beating the eggs. It gives me better results and breaks down the oats in the process. Mix it at low speed while the ingredients incorporate and once everything looks moist put it in the max setting during 10 to 15 seconds.

Let the dough cool down. Minimum 1 hour in the freezer, if you want to prepare them the same day. However, it’s preferably overnight in the fridge. The best strategy is to let them cool down in the freezer for about 30 minutes, take the dough out and shape it in small balls and put to freeze as well. (This is the best option.) The baking comes after they are frozen.

(It’s not like you can not bake them as is, however the results will be different in texture, shape and size.)

Get the dough out of the freezer and if you haven’t shaped the dough in balls yet, do it now.

Bake them spread apart in a pan at 360 degrees (Fahrenheit) during 8-11 minutes (Each oven is different so keep an eye on them after the 7 minute mark.) If you like them gooey, do not be afraid to take them out of the oven even if they look a bit raw, they are not.

Let the pan with the cookies cool down on the counter and add more salt (flaky salt if available) on top of the cookies.

IMPORTANT ADVICE: This recipe makes around 60 regular size cookies, maybe 40 big sized ones. If you want less than that, cut it in half or freeze whatever you don’t use for the next time.

Also, feel free to do, as well as I do all the time, your own modifications. I don’t own the recipe but found it long time ago online and started adjusting it to my preferences. The same way I add more of this or less than that, do not feel afraid to try and experiment. Be wild and enjoy the results!

Non appetite!

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