Ingredients 1x2x3x

• Unsalted butter (2 sticks/226 g)
• Granulated sugar (1 cup)
• Brown sugar (1 cup, packed)
• All-purpose flour (about 3 1/2 cups total)
• Cocoa powder (unsweetened, 1/2 cup)
• Old-fashioned rolled oats (1 1/2 cups)
• Eggs (4 large)
• Baking soda (for cookies)
• Baking powder (optional for cookies)
• Vanilla extract
• Salt (fine and a pinch of flaky, if you like)
• Chocolate chips or chunks (1–2 cups)
• Neutral oil (like canola, optional for brownies)
• Fresh or frozen berries (about 4 cups; blueberries, strawberries, or mixed)
• Lemon (zest and juice for the crisp)
• Cornstarch (for the crisp filling)

Method

1. Preheat and Prep: Set your oven to 350°F (175°C). Line cookie sheets with parchment, grease an 8-inch square pan for brownies, and butter a 9-inch baking dish for crisp.
2. Finish Strong: Sprinkle a pinch of flaky salt on warm cookies or brownies to sharpen chocolate notes. Serve crisp with a spoon of cold yogurt or ice cream for contrast.

Notes

• Cookies: Keep in an airtight container at room temperature for 3–4 days. Add a slice of bread to the container to keep them soft.
• Brownies: Store covered at room temperature for 3 days or refrigerate up to 5 days. For best texture, bring chilled brownies to room temp before serving.
• Berry Crisp: Cover and refrigerate up to 3 days. Reheat in a 325°F (165°C) oven for 10–15 minutes to re-crisp the topping.
• Freezing: Portion cookie dough into scoops and freeze on a tray, then bag for up to 2 months. Bake from frozen, adding 1–2 minutes.