Ingredients:

  • 115g unsalted butter
  • 200g light brown sugar, packed
  • 30ml heavy cream
  • 0.5 tsp fine sea salt
  • 90g quick-cooking oats
  • 15g all-purpose flour
  • 1 tsp vanilla bean paste
  • 115g dark chocolate (60% cacao), melted

Instructions:

  1. In a small heavy-bottomed saucepan over medium heat, combine the unsalted butter, light brown sugar, and heavy cream. Stir constantly until the butter is fully melted and the sugar has dissolved into a smooth liquid. Remove from heat immediately once homogenous; do not boil.
  2. Stir the vanilla bean paste into the warm butter mixture.
  3. Whisk the quick-cooking oats, all-purpose flour, and fine sea salt into the saucepan until no dry streaks remain and the batter is uniform.
  4. Preheat oven to 350°F (175°C). Line baking sheets with silicone mats or high-quality parchment paper.
  5. Using a small teaspoon, drop small mounds of batter onto the prepared sheets, ensuring they are spaced at least 3 inches apart to allow for significant spreading.
  6. Bake for 7 to 9 minutes until the bubbling slows and the edges turn a deep golden amber. The centers should remain slightly translucent.
  7. Allow cookies to cool on the baking sheet for at least 5 minutes to firm up before transferring to a wire rack. Optionally dip or drizzle with melted dark chocolate once fully cooled.