>> source: https://cloudykitchen.com/blog/oatmeal-chocolate-chip-cookies/
>> servings: 6
>> time: 35 minutes

Preheat #oven{} to 165°C. Line #sheet pans{} with parchment paper.

In a #medium bowl{}, combine @light olive oil{75%g}, @muscovado sugar{90%g}, @granulated sugar{50%g}, @turbinado sugar{20%g}, and @egg{1}. Mix on high speed for about a minute until well combined.

Add @kosher salt{3%g}, @espresso powder{1%tsp}, @all-purpose flour{90%g}, @old fashioned oats{75%g}, @baking soda{0.25%tsp}, and @baking powder{0.25%tsp} and fold in by hand using a #rubber spatula{}.

Add @dark chocolate{200%g} coarsely chopped and mix to incorporate.

Scoop out 3 tablespoon balls of dough (about 80g per ball) and roll into rough balls. Press additional chocolate onto the top if desired. Arrange on the pan with room for spreading.

Bake for ~{16%minutes} to ~{17%minutes}, until the edges are set. Remove from the oven and tap the baking sheet on the counter to deflate slightly. Finish with @flaky sea salt{} to taste.

Allow to cool on the sheet pan for about ~{20%minutes}.