based on: Tartine: A Classic Revisited by Elisabeth Prueitt and Chad Robertson

• 300 g (3 ⅓ cups) rolled oats

• 80 g (scant ¾ cup) oat flour

• 70 g (⅓ cup + 1 tablespoon) dark brown sugar

• 1 teaspoon salt

• ½ teaspoon baking soda

• 170 g (¾ cup) unsalted butter, cold

• 3 tablespoon (45 ml) milk

• 1 teaspoon molasses

• (optional) chocolate (milk or dark) for dipping

1. Preheat the oven to 350 °F.

2. Prepare the homemade oat flour by blitzing the rolled oats in a food processor or spice grinder till finely ground.

3. Mix the homemade oat flour with the commercially ground oat flour, brow sugar, salt, and baking soda.

4. Cut the butter into ¼ inch cubes and add to the oat mixture. Process in the food processor till sandy, or cut the butter into the oats using a pastry blender till the mixture is sandy.

5. Mix the molasses and milk together and add to the oats. Combine till the dough starts to come together.

6. Knead a couple times until the dough is cohesive.

7. Form the dough into balls and flatten till ¼ inch thick. Tartine recommends 1 tablespoon of dough, but I prefer ~ 30 g dough balls. Make sure they’re thin enough, since they won’t expand when they bake.

8. Bake ~ 14 minutes at 350 °F, rotating halfway through, until the edges and bottom are golden brown.

9. Cool on the baking sheet ~ 5 minutes until set and migrate to a wire rack.

10. If you’re coating with chocolate, carefully melt the chocolate over a double boiler or in a microwave to melt. If you’re feeling fancy, tempur the chocolate to ensure a glossy shine and good snap. Coat the cooled cookies with chocolate.