The OAT FLAKES AND CHOCOLATE COOKIES, simple, rustic and quick to make, are the perfect balance between taste and wholesomeness. The oat base gives a pleasantly substantial texture and a slightly toasted flavor, while dark chocolate shards melt during baking, creating little pockets of sweetness with every bite.
Perfect for breakfast, dipped in a cup of milk or alongside coffee, but also as a healthy and filling snack during the day.
They are ready in a few minutes and, thanks to their simplicity, are ideal to keep in a glass jar within easy reach.
A recipe that smells like home and cozy moments.
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- Difficulty: Very easy
- Cost: Budget-friendly
- Rest time: 30 Minutes
- Preparation time: 10 Minutes
- Portions: 15 cookies
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
- Energy 196.65 (Kcal)
- Carbohydrates 24.16 (g) of which sugars 10.31 (g)
- Proteins 3.24 (g)
- Fat 10.41 (g) of which saturated 6.44 (g)of which unsaturated 3.76 (g)
- Fibers 2.35 (g)
- Sodium 73.44 (mg)
Indicative values for a portion of 39 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 1/2 cup Butter (soft (about 4.2 oz))
- 2/3 cup Muscovado sugar (or cane sugar (about 4.6 oz))
- 1 Egg (medium, at room temperature)
- 1 1/4 cups All-purpose flour (00)
- 1 1/4 tsp Baking powder
- 3/4 cup + 1 tbsp Rolled oats
- 3.2 oz Dark chocolate (chopped (about 90 g))
- Salt
- 1/2 cup Rolled oats
For the oat flakes and chocolate cookies you will need
- 1 Bowl
- 1 Sieve
- 1 Spatula
- 1 Baking sheet
- Parchment paper
- 1 Plastic wrap
Preparation: oat flakes and chocolate cookies
The preparation of these delicious OAT FLAKES AND CHOCOLATE COOKIES is really simple and quick.
In a large bowl, cream the softened butter with the sugar until you obtain a smooth, creamy mixture.
Alternatively, you can perform this operation in a stand mixer with the paddle attachment. Incorporate the room-temperature egg, a pinch of salt, and mix everything together.
Add the sifted flour and baking powder, the rolled oats and the chopped chocolate.
With a spatula or a wooden spoon, mix all the ingredients until well combined. Once the dough is ready, cover it with plastic wrap and place it in the fridge to firm up for 30 minutes.Line the baking sheet with parchment paper.
Take the dough out of the refrigerator and, with your hands, form many balls weighing about 1.4 oz (40 g).Roll the top of each ball in the remaining rolled oats and place them on the baking sheet spaced slightly apart, as they will spread during baking.
Bake your oat flakes and chocolate cookies in a preheated static oven at 356°F for 15 minutes.
Remove them from the oven and let them cool completely before enjoying.
Storage
If you don’t eat them all, you can store them inside a tin box; in this way they will keep for 4-5 days.
