Chocolate Chip Cookies

Ingredients for 1 servings:

• 115 g oat flakes
• 125 g flour
• ½ tsp baking soda
• ½ tsp baking powder
• 1 pinch of salt
• 125 g sugar
• 90 g brown sugar
• 60 g chocolate, dark
• 125 g butter, cold
• 1 egg(s)
• ½ tsp butter-vanilla flavoring
• 75 g walnuts
• 170 g chocolate pieces

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 50 minutes

for approx. 36 cookies

Place two baking racks in the oven, dividing it into thirds, and preheat to 190°C. Line two baking sheets with parchment paper. Pulse the oats in a food processor until almost powdery. Transfer to a medium bowl and fold in the flour, baking powder, baking soda, and salt. Set aside. Place all the sugar and chocolate in the food processor and cycle the machine on and off until the chocolate is chopped. Add the butter a little at a time. Mix well, then transfer the mixture to another bowl. Add the egg and vanilla extract to the processor and mix well. Add the flour mixture and cycle the machine on and off five to six times. Add the nuts and mix in bursts until a dough forms. Transfer the dough to a large bowl and fold in the chocolate chips well. Roll 1 level tablespoon of dough into equal-sized balls and place them 5 cm apart on the baking sheets. Flatten the balls with your hands into 1-1.5 cm thick, round cookies. Bake two baking sheets at a time for 12-15 minutes, until the cookies are slightly firm in the center. After 7 minutes, place the top baking sheet down and vice versa to ensure even baking. Cool on the baking sheet for 3-4 minutes, then transfer to a wire rack. The cookies will keep for up to a week or longer if stored in an airtight container. Makes about 36 cookies.