We are facing a huge snow storm in Seattle right now and they are calling it "Snowmageddon". So while you are stuck inside staying warm I suggest baking these delicious Chocolate Dipped Thin Oat Cookies.
These are the perfect combination of salty and sweet. With crispy edges and a chewy center, these are some of the best delicate wafer oat cookies. Plus, they are so simple to make that you are just moments away from cookie bliss.
The Recipe
February 9, 2019
Yields: 30 oat cookies
Prep time: 8 minutes | Bake time: 8 minutes | Total time: 16 minutes
Ingredients
The Cookie
- 2/3 stick unsalted butter
- 2 tablespoons honey
- 2 tablespoons milk
- 1/3 cup all-purpose flour
- 1/3 cup old fashioned oats
- 1/3 cup granulated sugar
- 1/4 teaspoon baking powder
- 1/4 teaspoon vanilla extract
- 5 ounces dark chocolate
- Flaky sea salt
Instructions
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Set the oven to 350°F and line two baking sheets with parchment paper.
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In a small saucepan, melt butter over medium-low heat. Once melted, remove from heat and whisk in honey and milk.
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Then, in a medium bowl stir together the flour, oats, sugar and baking powder. Pour butter mixture and vanilla into the dry ingredients. Stir until well combined, the mixture will be a bit gooey.
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Spoon a heaping teaspoon of the dough onto the parchment paper, making sure there is plenty of space between each cookie. Bake for about 7-9 minutes or until cookies are browned around the edges. Remove from oven and let cool for about five minutes, then transfer to a wire rack to cool completely.
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While the cookies are cooling, melt the chocolate in a small heatproof bowl (I microwave for 20 seconds, stir and repeat until completely melted). Brush half of each cookie with the melted chocolate and sprinkle with flaky sea salt.
