These crispy oat cookies with salted chocolate drizzle are the perfect mid-afternoon treat to go with a cup of tea.
The cookies are a blend of just four ingredients: butter, brown sugar, white sugar, and oats. This makes for a loose, crumbly dough that I flatten into imperfect blobs and send to the oven, where the butter melts, the oats get toasty golden, and the sugars caramelize.
I melt semisweet chocolate with coconut oil and drizzle it over each delicate, lacy crisp. A light sprinkle of sea salt completes these delectable treats.
Pour a cup of tea, pick up a dainty little crisp, and close your eyes as the sugared oats crumble between your teeth.
Makes about 18 cookies
Ingredients
2 cups oatmeal
1/2 cup (1 stick) unsalted butter, softened
1/2 cup brown sugar
1/4 cup granulated white sugar
1/2 cup chocolate chips
1 tablespoon coconut oil (or vegetable oil)
sea salt
Directions
Cream together the butter and sugars until fully incorporated. Then mix in oatmeal.
Put the mixture in the freezer for 10 minutes to help it firm up.
Scoop a spoonful of the dough and form it into a rough ball. Then flatten the ball onto a parchment-lined baking sheet. Repeat until all the dough has been balled and flattened.
Preheat the oven to 350°F. While it heats, put the pan of cookies back in the freezer. When the oven’s ready, bake the cookies for 10–12 minutes, or until they are golden and slightly darker around the edges.
While the cookies cool, combine the chocolate chips and oil in a microwave-safe bowl. Microwave in 30-second intervals, stirring between each, until the chocolate is smooth.
Transfer the cookies to a cooling rack. Use a whisk to drizzle the melted chocolate over half or all of each cookie. Then sprinkle a little bit of sea salt over the melted chocolate.
Pop the cookies in the freezer for 10 minutes to set the chocolate. Store the cookies in a sealed bag or container in the freezer. (They only need 10 minutes at room temp to thaw.)
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