Introduction
If you’re looking to bake cookies that perfectly blend the crispy edges with a chewy center, this recipe is for you. These dark chocolate oat cookies are easy to make and are sure to please both family and friends. The secret lies in browning the butter, which adds a delicious depth of flavor, and the use of rolled oats, giving the cookies both texture and heartiness.
Detailed Ingredients with measures
150g (10 tablespoons) unsalted butter, cut into 1cm (1/2 inch) cubes
1 cup plain/all-purpose flour
1 1/2 cups rolled oats (not quick or steel-cut)
1 teaspoon baking soda (bi-carb), sifted if lumpy
1/8 teaspoon cooking/kosher salt
1 cup brown sugar, tightly packed
1 large egg, at room temperature (~55g/2oz)
1 teaspoon vanilla extract
200g (7 oz) 70% dark chocolate block, chopped into 1cm (1/4 inch) pieces (or substitute with 1 cup/200g chocolate chips)
Prep Time
20 minutes
Cook Time, Total Time, Yield
Cook Time: 11-12 minutes per batch
Total Time: Approximately 40 minutes
Yield: About 22 cookies
This recipe promises a delightful treat that will satisfy any cookie lover. Enjoy baking and indulging in these scrumptious cookies!
Detailed Directions and Instructions
Preheat Oven
Preheat the oven to 180°C (350°F) or 160°C (320°F) fan-forced. Lightly grease and line three baking trays with parchment paper.
Brown the Butter
In a light-colored saucepan, melt the butter over medium heat. Continue cooking, stirring occasionally, until the butter turns golden brown and emits a nutty aroma, about 3 to 5 minutes. Immediately pour the browned butter, including the browned bits, into a large mixing bowl and let it cool for 5 minutes.
Prepare Dry Ingredients
In a separate bowl, whisk together the flour, rolled oats, baking soda, and salt.
Combine Butter and Sugar
Add the brown sugar to the cooled browned butter and whisk until combined. The mixture may appear slightly separated.
Add Egg and Vanilla
Whisk in the egg and vanilla extract until the mixture is smooth and uniform.
Incorporate Dry Ingredients
Gradually add the dry ingredient mixture to the wet ingredients, stirring with a wooden spoon until almost combined.
Add Chocolate
Fold in the chopped chocolate pieces (avoiding any fine chocolate dust to prevent discoloration of the dough) until evenly distributed and no flour streaks remain.
Rest the Dough
Let the cookie dough rest for 5 minutes to firm up slightly, making it easier to scoop.
Portion Dough
Using a heaped tablespoon or a size 40 cookie scoop (about 1 1/2 tablespoons), scoop mounds of dough onto the prepared baking trays, spacing them 5 cm (2 inches) apart. You should get approximately 22 cookies.
Flatten Dough
Gently press each mound to about 8 mm (1/3 inch) thick, reshaping the edges if they split or become uneven.
Bake Cookies
Bake two trays at a time for 11 minutes, switching and rotating the trays at the 7-minute mark, until the cookies are light golden. For the third tray, bake for 10 minutes, rotating at the 6-minute mark.
Cool Cookies
Allow the cookies to cool on the trays for 10 minutes; they will continue to cook and become more golden. Then transfer them to a cooling rack to cool completely. The cookies will have crispy edges and a chewy center.
Notes
For an extra touch, sprinkle a pinch of sea salt flakes on top of the cookies before baking.
Cook techniques
Browning Butter
Browning butter involves melting unsalted butter over medium heat and cooking it until it becomes golden brown; this process intensifies the flavor and adds a nutty aroma.
Mixing Dry Ingredients
Combine all dry components such as flour, rolled oats, baking soda, and salt in a separate bowl to ensure even distribution throughout the cookie dough.
Combining Ingredients
When blending the brown sugar with browned butter, whisk until they are well incorporated. Then add the egg and vanilla extract to create a smooth batter.
Folding in Chocolate
Gently fold in the chopped dark chocolate into the cookie dough, avoiding fine chocolate dust to ensure the dough maintains its color and texture.
Resting the Dough
Letting the cookie dough rest for a few minutes allows it to firm up slightly, which helps in easier scooping and shapes for cookies.
Portioning Dough
Use a heaped tablespoon or a cookie scoop to evenly portion the dough onto baking trays, ensuring proper spacing for even baking.
Flattening Dough Mounds
Gently press each dough mound to an even thickness, taking care to reshape the edges for uniform cookies.
Baking Techniques
Bake cookies in batches, rotating the trays midway through to ensure even cooking. Monitor the baking time closely for optimal results.
Cooling Cookies
Let cookies cool on the baking trays for a few minutes, allowing them to finish cooking and achieve the desired texture of crispy edges and a chewy center.
FAQ
Can I use salted butter instead of unsalted butter?
It’s recommended to use unsalted butter for precise control over the salt content in your cookies.
What can I substitute for brown sugar?
You can substitute brown sugar with granulated sugar, but the cookies may have a slightly different texture and flavor. Adding a teaspoon of molasses can also replicate brown sugar.
How do I store the cookies?
Store the cookies in an airtight container at room temperature to maintain their freshness and texture for several days.
Can I freeze the cookie dough?
Yes, you can freeze the cookie dough for up to 3 months. Scoop the dough into mounds, freeze them on a baking tray, then transfer to a freezer bag once solid.
What type of chocolate is best for this recipe?
Using 70% dark chocolate enhances the flavor of the cookies, but you can also use chocolate chips or your preferred type of chocolate.
Conclusion
These cookies are a delightful blend of rich dark chocolate and wholesome oats, resulting in a crunchy exterior and a chewy center. The browning of the butter adds a nutty depth to the flavor, making them a perfect treat for any occasion.
More recipes suggestions and combination
Peanut Butter Oatmeal Cookies
Add 1/2 cup of creamy peanut butter to the wet ingredients for a nutty twist.
Oatmeal Raisin Cookies
Substitute half of the chocolate with 1 cup of raisins for a classic oatmeal raisin flavor.
Chocolate Chip Walnut Cookies
Incorporate 1 cup of chopped walnuts along with the chocolate chips for added texture and flavor.
Double Chocolate Oat Cookies
Use cocoa powder in place of 1/4 cup of the flour and add extra chocolate pieces for a richer cookie.
Coconut Oatmeal Cookies
Mix in 1/2 cup of shredded coconut for a tropical touch and a chewy texture.
Maple Pecan Cookies
Replace brown sugar with an equal amount of maple syrup and add 1 cup of chopped pecans for a deliciously different flavor profile.
