Oat, peanut, and chocolate chip cookies

One day I was sitting in my most beloved coffee place in Lyon (La Boîte à Café), sipping my oat cappuccino, when a lady sat next to me with her coffee and a plate with an oatmeal cookie. She had a sip of that coffee, clearly enjoying it, and then slowly took a piece from the cookie. I could not help but notice (rudely) the pleasure she had of eating that cookie and chewing it ever so slowly. The same cookie I have been wanting to buy countless times, yet I never have, leaving me no choice but to create one of my own. With a bit of honey, some peanuts, and chocolate. If you wish, do not hesitate to add a bit more chocolate, making it even more indulgent.

200 g butter, room temperature
60 g dark muscovado sugar
130 g golden caster sugar
50 g mild honey
2 medium eggs, room temperature
190 g all-purpose wheat flour
1/2 tsp ground cardamom
1 tsp baking powder
1/2 tsp baking soda
a pinch of sea salt
210 g oatmeal
70 g peanuts
130 g chocolate chips

In a bowl, mix flour, cardamom, baking powder, soda, and salt.

Put butter in a bowl, add sugar, and beat for 2 minutes until creamy. Add honey and beat for another 2 minutes. Add the eggs one at a time, beating after each one. If it seems that the mixture is beginning to split, add a small tbsp of flour (from the total flour). Lower the speed to a minimum.

Add flour mixture and mix just to combine, no longer. Add oatmeal, peanuts, and chocolate chips to the mixture and mix with a mixer or a spoon to make a smooth dough. Again, just to incorporate, no longer

If you have the luxury of time, leave the dough in the fridge to rest for at least 6 hours or even better, overnight. However, if you are in a rush, you can bake immediately.

Preheat the oven to 180° C, line a pan with baking paper and put 5 balls on top (no more, otherwise the cookies will spread into one another). Bake in the centre of the oven for 12-14 minutes. When the cookies are finished baking, remove the pan from the oven and let them cool.