Makes 24 cookies
Time: 40 minutes
- ⅓ cup salted butter
- 1¼ cup rolled oats
- ¾ cup granulated sugar
- 1 tablespoon all-purpose flour
- 1 teaspoon baking powder
- 1 large egg
- 1 bar (100 grams) 70% dark chocolate, chopped (optional)
Preheat oven to 350°F. Line a baking sheet with parchment paper.
In a small saucepan over low heat, melt the butter. Set aside.
In a large bowl, use a spatula to mix oats, sugar, flour and baking powder. Add egg and melted butter and mix well.
Using a teaspoon measure, drop dough onto baking sheet, allowing space for each cookie to triple in size. Bake for 10 to 12 minutes, until golden brown. Let cookies cool completely on the baking sheet.
If using chocolate, prepare as cookies cool. Place a glass bowl over a pot of boiling water to create a double boiler. Add chocolate and stir until completely melted, 2 to 3 minutes. Use a spoon to drizzle chocolate onto cooled cookies in a zigzag pattern, or dip part of each cookie in chocolate. Leave cookies on the baking tray until icing has fully set.