In a food processor, blend the QUAKER wholegrain rolled oats to fine powder. Add the baking powder, baking soda, sea salt and blend well. Set this mix of dry ingredients aside for later. In a stand or hand mixer with the paddle attachment on, beat the cubed butter with the sugars at high speed for at least 10 minutes and until it is fluffy and light in color and texture. Slice the vanilla pod open, squeeze out its contents and add it to the butter. Blend one more time until the black vanilla seeds are evenly spread in the butter-sugar mix. Add the egg and blend it well with the rest of ingredients at a low to medium speed. At low speed, slowly add the mix of dry ingredients and blend well until it is well incorporated in the cookie dough. Add the roughly chopped dark chocolate and let the cookie dough rest in the fridge covered for at least 30 minutes. Form little round balls of approximately 35 g - using a spoon or an ice cream scoop – and spread them evenly on an oven tray that you have previously lined with some baking paper. Let them rest at room temperature for 30 minutes. Sprinkle the cookies with some sea salt for extra flavor. Bake them in preheated oven at 180°C (conventional) or 160°C (fan function) for 20-25 minutes until golden brown.

TIP: Let the cookie dough for one day covered in the fridge to fully develop its flavor. In this case the cookie will be slightly chewier (due to the hydrated oatmeal) if you like that.

by Alexandra Mitsiou