Oatmeal chocolate cookies (Print Version)
# Ingredients:
→ Arômes et garniture
01 -
150g of high-quality dark chocolate
02 -
Half a teaspoon of powdered vanilla
→ Liants et levants
03 -
1 teaspoon of baking powder
04 -
50g of unsalted butter, melted
05 -
1 medium-sized egg (approx. 40g)
→ Base
06 -
130g of white sugar or brown sugar
07 -
10g of all-purpose flour (type T45 or T55)
08 -
120g of lightly blended rolled oats
# Instructions:
01 -
Heat up your oven to 170°C (around thermostat 5-6).
02 -
Mix the blended oats, sugar, flour, baking powder, and powdered vanilla in a large mixing bowl until it’s all blended evenly.
03 -
Pour in the egg and melted butter into the dry mix. Stir it all together till it turns into a smooth dough.
04 -
Roll the dough into equal-sized balls, then place them on a baking tray lined with parchment paper. Bake them for 12 minutes until golden brown.
05 -
Once cooled, melt the chocolate using a double boiler. Use the melted chocolate to sandwich the biscuits in pairs. Let the chocolate set before serving.
# Notes:
01 -
Store these cookies in an airtight container, and they’ll last up to 2 weeks.
02 -
Want them extra crunchy? Bake them for another 1-2 minutes longer.