Drizzled with chocolate, it's sweet and snackable, like something you'd buy in a box, but better.
It's freaky, I know. And amazing.
I shorted one batch by a minute or two and they turned out a little pale...a bit wanting, really.
However, the rest of the batch got their full nine-minute turn in the oven.
They caramelized. They got crunchy. They turned into bite-sized wafers worthy of a little chocolate love -- be it semi-sweet or maybe, next time, even a bit of white.
We ended up eating the entire batch before I nailed the perfect filling though.
Honestly, I don't feel too bad about it.
They were perfect all by their lonesome.
from Baking Unplugged, by Nicole Rees
- 1/2 cup unsalted butter
- 1 cup sugar
- 1 large egg
- 1/2 teaspoon salt (or a heaping 1/2 tsp. kosher salt)
- 3/4 cup plus 2 tablespoons all-purpose flour
- 1/2 teaspoon baking soda
- 1 cup old-fashioned rolled oats
For chocolate icing
- 4 oz. semi-sweet or bittersweet chocolate chips
- 1 tablespoon vegetable shortening
Preheat oven to 375 degrees. Line two or three baking pans with parchment paper.
Melt the butter in a pot or in the microwave and allow to cool for about 2 minutes. Beat the egg, sugar and salt into the melted butter until well-combined. Fold in the flour and baking soda until just combined, then fold in the oats.
Drop by half-teaspoonfuls onto the prepared baking pans about 2 inches apart. Bake until golden-brown and dark around the edges, about 7 to 9 minutes. Do not underbake! Their flavor is best when they have fully caramelized around the edges.
Allow cookies to cool on pans for 1 minute, then carefully lay parchment paper with cookies onto wire rack and let cookies cool on wire rack. Pull cookies from parchment after a couple of minutes.
For chocolate icing, combine chocolate and shortening in a heat-safe bowl over a pot of simmering water. Stir mixture until melted and smooth. Remove from heat and allow to cool for two or three minutes. Drizzle chocolate over top of cooled cookies.