Ingredients

The following ingredients have 4 Servings
  • 2 ¼ cup old-fashioned oats (, divided (225 grams))
  • 1 tablespoon cornstarch
  • ½ teaspoon baking powder
  • ½ teaspoon coarse salt
  • ½ cup unsalted butter (, at room temperature (113 grams))
  • ⅓ cup granulated sugar ((66 grams))
  • ⅓ cup packed light or dark brown sugar ((70 grams))
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 cup dark chocolate (, roughly chopped (170 grams))

Instruction

  • Preheat oven to 375° F. Line a sheet pan with parchment paper or a silicone baking mat.
  • In a food processor or blender, blend 1 ¼ cup of the oats until finely ground. Add the cornstarch, baking powder and salt and blend until combined.
  • In the bowl of a stand mixer with a paddle attachment, or in a large bowl with a hand-held mixer, beat the butter and sugar on high speed until pale and creamy, about 3 minutes. Scrape down bowl.
  • Add the egg and vanilla, mixing after each. Add the oat mixture and mix on low until just combined. Add the remaining 1 cup oats and the chopped chocolate and briefly mix until incorporated.
  • Drop by rounded tablespoons onto the prepared sheet pan. Bake until tops just begin to turn golden, about 12-14 minutes. Let cool on the pan 5 minutes, then transfer to a wire rack to cool completely.
  • Store cookies in an airtight container at room temperature for up to 5 days.