This recipe owes a debt to Alton Brown's "The Thin" cookie, which is excellent in its own right.
1 3/4 cups all-purpose flour
1/2 cup oat flour*
1tsp kosher salt
1 tsp baking soda
3 tbsp heavy cream
1 1/2 tsp vanilla extract
2 sticks butter, softened to room temperature
3/4 cup white sugar
3/4 cup brown sugar, lightly packed
1 bar Green & Black's white chocolate, or 1/2 cup chopped chocolate of your choice
1/2 cup rolled oats
*You don't need to go out and buy oat flour as well as the rolled oats -- just zap some rolled oats in the blender or food processer until fine, and you've got yourself some oat flour.
Preheat oven to 375 degrees, and line a sheet pan with parchment paper. In a small bowl, whisk together the egg, cream, and vanilla extract and let it come to room temperature.
In another bowl or a large measuring cup, stir together the all-purpose flour, oat flour, salt, and baking soda. Set aside.
Using a third bowl and hand mixer, or a stand mixer, cream together the butter and two sugars until light and fluffy. Next, slowly blend in the egg mixture. When that is fully incorporated, slowly beat in the flour mixture until fully incorporated. Fold in the chocolate and oats.
Assuming you don't plan on immediately eating all the dough raw (yeah, I know, salmonella risk -- but not if you use pasteurized eggs!) make whatever size cookie you like -- I used large heaping tablespoonfuls of batter and did six cookies per batch. These took about 10 minutes to bake. Smaller cookies will take a little less time. Let the cookies rest a couple of minutes after you remove them from the oven to let them set before moving them to a cooling rack.
This recipe will yield about 16-18 cookies, and are excellent for homemade gelato-and-cookie sandwiches!