We should say “bake cookies,” but that’s less fun.

The better the quality of the ingredients, the better the cookies will taste and the healthier they will be.

Preheat oven to 160°C fan-assisted (traditional heat: 180°C).

Mix 100g of butter cut into small pieces, 25g of raw cane sugar, and 1/4 teaspoon of salt. Add one egg and mix vigorously or with an electric mixer or in a stand mixer at maximum power (I use a Kenwood Kmix with the hook).

Mix 40g T80 wheat flour, 40g type 1050 spelt flour, and 20g T110 rye flour and a teaspoon of baking powder. Add to the previous mixture to form a homogeneous dough. Stir in 100g flaked oats (preferably fine and/or wholemeal) and 100g of chocolate chips.

Using spoons or an ice-cream scoop, scoop 9 balls of dough onto a baking sheet lined with parchment paper. Flatten slightly.

Bake for 18 min in the middle of a hot oven. Cool on the baking sheet.

Cookies aux flocons d’avoine (biscuits rapides) – Swiss Milk: https://www.swissmilk.ch/fr/recettes-idees/recettes/SM2022_DIVE_02/cookies-aux-flocons-davoine-biscuits-rapides/