1stick (8 Tablespoons)unsalted butter, room temperature
1/2cup (12 grams)cookie butter (do NOT use homemade)
1/2cup (100 grams)granulated sugar
1/2cup (100 grams)brown sugar, packed
1large eggroom temperature
1/2cup (85 grams)chopped semisweet or bittersweet chocolate, or chocolate chips
In a large bowl, whisk the oats, flour, cocoa powder and baking soda together. Set aside.
In the bowl of a stand mixer fitted with the paddle attachment or in a large bowl if using a handheld mixer, cream the butter, cookie butter, sugars and salt together on medium speed until light and fluffy, about 3-4 minutes. Add in the egg and mix for an additional minute.
Turn the mixer off and dump in all of the dry ingredients. Turn the mixer on and off to pulse the ingredients together. Then turn the mixer on low until everything just comes together.
Cover and refrigerate the dough for at least 2 hours.
When you are ready to bake, preheat your oven to 350 degrees F. Line two baking sheets with parchment paper or silicone mats.
Using a cookie scoop (or two spoons), scoop out even portions of dough and roll them into balls. Place them on your prepared cookie sheet and make sure you leave at least an inch between each cookie dough ball.
Bake in your preheated oven for 6 minutes, then rotate the pans top to bottom and front to back. Bake another 6 minutes. The cookies will appear underdone - that is OK. Take the cookies out of the oven.
Allow the cookies to cool for at least 3 minutes before transferring to a wire rack to cool completely.
Leftover cookies should be stored in an airtight container at room temperature or in the refrigerator and will keep for several days.Source: Dorie's Cookies by Dorie Greenspan