• prep: 10 min
• cook: 20 min
• total: 30 min

servings:

Recipe video above. This is extremely fast and easy, and ridiculously good. No creaming butter, no chilling cookie dough. Don’t pause to wonder if it’s worth the extra 2 minutes to brown the butter. I’m telling you it is! It makes them extra-buttery with a nutty edge. Off the charts delish!DESCRIPTION: Chewy in the middle (thanks to oats) with crispy edges. Extra buttery flavour! Use choc chips for convenience but if you're making to impress, chop your own. Makes 22 cookies 7cm/2.7" wide

• 150g/10 tbsp unsalted butter (, cut into 1cm / 1/2" cubes)
• 1 cup flour (, plain/all-purpose)
• 1 1/2 cups rolled oats ((not quick or steel cut))
• 1 tsp baking soda (bi-carb) (, sifted if lumpy)
• 1/8 tsp cooking/kosher salt
• 1 cup brown sugar ((tightly packed))
• 1 large egg (, at room temperature (~55g/2oz))
• 1 tsp vanilla extract
• 200g/ 7 oz 70% dark chocolate block, I use Lindt ((Note 1, sub 1 cup / 200g chips))

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