Wookiee Hut Cuisine presents:
Salt and Chocolate Oatmeal Cookies
by GringaMon, SuSu, LionGertler

For some, adding anything to a chocolate treat was gilding the lily, a high crime of vanity! But for others, it's not gilding, but enhancement. Imagine a substance that would actually improve the flavor of chocolate?

Harry Potter didn't like chocolate, partly because he'd never been given any as a child and didn't develop a taste for it. And in his fourth year at Hogwart's, he'd been attacked by Dementors; the treatment for the terrible effects was chocolate. Being forced to eat so much of it, he didn't like it at all.

Ginny Weasley was quite the accomplished baker, and happened to adore chocolate. She was disappointed to discover that Harry's aversion was serious. She did find that he enjoyed chocolate in smaller doses; otherwise, he did complain that too much chocolate was overwhelming. Smaller amounts, mixed with other ingredients, made chocolate much more palatable and tasty.

And Ginny also discovered that adding a dash of fancy salt on top of the cookie actually improved the flavor of the sweet cookie — it was a surprising thing and Harry loved it. Perhaps as surprising as one day finding out that her crush on Harry Potter was reciprocated!

  • 1 cup flour
  • ¾ teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • 14 tablespoons (1¾ sticks / 0.87 lb / 400 g) butter, softened to room temperature
  • 1 cup white sugar
  • ¼ cup packed light brown sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 2½ cups old-fashioned rolled oats
  • 6 ounces / 170 g semisweet chocolate chips
  • flaky sea salt (like Maldon or fleur de sel) (for sprinkling on top)
Heat the oven to 350°F / 175°C. Prepare baking sheets by lining then with parchment paper or Silpat sheets.

In a bowl, combine flour, baking powder, baking soda, and salt. Stir it with a whisk, or pass the ingredients through a sieve to combine.

You can do this part by hand, but a mixer is easier: Beat the butter and white and brown sugars together until the mixture whitens and becomes fluffy. Beat in the egg and vanilla. Add the flour mixture a half a cup at a time till the mixture is smooth. Add the oats, and mix into the butter mixture. Then add the chocolate.

Using two spoons, dollop out the dough onto the prepared baking sheets about 2 inches apart. Flatten them down a bit with wet fingertips, then sprinkle a few flakes of salt onto each cookie. Bake until the cookies brown well. Transfer to a wire rack to cool.

Depending on the size of the dollops, this can make 2 to 4 dozen cookies.

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