A couple nights ago I did an Instagram stories when I had a spur of the moment urge to make cookies… at midnight. The Frenchman was out of town and there was some really good chocolate in the cupboard, solely bought by me to have 1-2 pieces per day this week. You know that’s what the doctor says, right? A bit of dark chocolate is good for you! But can I really stick to 1-2 pieces per DAY? More like per hour! Me, I raise my hand, sugar addiction! And ooooo do I love cookies.

Another thing happened too- at my parents in Texas we just about always have a massive container of Quaker oats in the kitchen for oatmeal, but more so for cookies. I love the hardiness and texture they add- you feel like you’re eating something a bit more substantial, that maybe… maybe might be sort of healthy?? But really we’re just kidding ourselves. hehe

I happened to have a half bag of oats- which never happens. So I took the recipe I love and always go to for chocolate chip cookies and changed them to oatmeal cookies. At midnight. Ate a couple spoonfuls of dough, as you do, discussed sugar in France with some people on Instagram, and went to bed.

The next day, man, the smell of oatmeal cookies wafting through the apartment was deadly. I have to admit I kinda crossed my fingers after posting the recipe – because it was purely impromptu – and holy wow you guys… the cookies were absolutely gorgeous. Sometimes good things happen late at night when you have a cookie craving! Beautifully browned, crinkly tops and a fabulous nutty toffee flavor from the browned butter, mixed with that leftover bar of really good 70% chocolate, and a handful of Texas pecans still being carefully rationed from a sister importation last year.

The sweetest part of the next day was hearing from a few of you who had saved the recipe and couldn’t wait to try it. And, someone who had even made it, just two days after I posted it, and loved the results. yay validation! It was such fun showing each step and seriously how easy it is to make a great cookie, with just a bowl, whisk, spoon, and a pan to melt the butter.

So here we go… Midnight Oatmeal Chocolate Chip Cookies! Hope you make them at any time of the day and love them as much as I did.

MIDNIGHT OATMEAL CHOCOLATE CHIP COOKIES

• 100g granulated (caster) sugar
• 100g brown sugar (the darker the better)
• 114g unsalted butter (1 stick)
• 1 egg
• 1 teaspoon of vanilla extract
• 120g All Purpose flour (T45 or T55 in France)
• 90g traditional oats (not the instant kind)
• 1 teaspoon baking powder
• dash of cinnamon
• pinch of salt
• a bar of chocolate 60-70%, chopped
• a handful of pecans, chopped

In a small saucepan, melt the butter over medium to high heat, swirling often, until brown pieces form on the bottom. Remove from heat and pour over the sugars in a bowl. Whisk together.

Whisk in the egg and vanilla.

Switch to a spoon and stir in the remaining ingredients. (No need to put them in a bowl separately, and whisk, and then add, unless you want another dirty bowl – I like being a baking rebel!)

Let chill at least 30 minutes or even better overnight. You want to allow the flour to absorb some of the liquid in the batter. You’ll notice that the texture will change to become firmer, and that’s when they’re ready to bake!

Preheat your oven to 180C/350F and bake for 12 minutes.

Makes about 12 cookies, using about 1.5 tablespoons of dough each.

Bon appetite!