Salted Oatmeal Chocolate Chunk Cookies
User Reviews
4.5
108 reviews
Excellent
-
Prep Time
10 mins
-
Cook Time
10 mins
-
Additional Time
2 hrs
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Total Time
2 hrs 20 mins
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Servings
14
-
Calories
257 kcal
-
Course
Dessert
Salted Oatmeal Chocolate Chunk Cookies
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Salted Oatmeal Chocolate Chunk Cookies - Soft, chewy, loaded with chocolate, and the flaky sea salt adds the PERFECT touch!! If you're an oatmeal cookie fan, these will become your new FAVORITES and they're so EASY to make!!
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Ingredients
- 1 large egg
- ½ cup unsalted butter 1 stick
- ½ cup light brown sugar packed
- ¼ cup granulated sugar
- 2 to 3 teaspoons vanilla extract
- 1 ½ cups old-fashioned whole rolled oats not instant or quick cook
- ¾ cup all-purpose flour
- 1 teaspoon cinnamon added to taste
- ½ teaspoon baking soda
- ½ teaspoon kosher salt or taste
- 1 cup semi-sweet chocolate chunks chips may be substituted
- Flaky sea salt as desired
Instructions
- To the bowl of a stand mixer fitted with the paddle attachment (or large mixing bowl and electric mixer) add the butter and beat on high power to cream it. (For novice bakers - you are not adding any cream, you are beating butter.)
- Add the egg, sugars, vanilla, and beat on medium-high speed until creamed and well combined, about 3 minutes.
- Stop, scrape down the sides of the bowl, and add the oats, flour, cinnamon, baking soda, kosher salt, and beat on low speed until just combined, about 1 minute.
- Stop, scrape down the sides of the bowl, and add the chocolate chunks, and beat on low speed until just combined, about 30 seconds.
- Using a medium cookie scoop, form approximately 14 equal-sized mounds of dough, roll into balls, and flatten slightly. Tip – Strategically place a few chocolate chunks on top of each mound of dough by taking chips from the underside and adding them on top.
- Place mounds on a large plate or tray, cover with plasticwrap, and refrigerate for at least 2 hours, up to 5 days. Do not bake with unchilled dough because cookies will bake thinner, flatter, and be more prone to spreading.
- Preheat oven to 350F, line a baking sheet with a Silpat or spray with cooking spray. Place dough mounds on baking sheet, spaced at least 2 inches apart (I bake 8 cookies per sheet). Evenly sprinkle the top of each dough mound with flaky sea salt, to taste. I use generous pinches.
- Bake for about 10 to 13 minutes (less time for super soft cookies, longer for more well-done cookies), or until edges have set and tops are just set, even if slightly undercooked, pale, and glossy in the center; don’t overbake. All ovens, cookie sizes, and climates vary, and baking times listed are only guidelines. Cookies firm up as they cool. Allow cookies to cool on baking sheet for about 10 minutes before serving. I let them cool on the baking sheet and don’t use a rack.
- Cookies will keep airtight at room temperature for up to 1 week or in the freezer for up to 6 months. Alternatively, unbaked cookie dough can be stored in an airtight container in the refrigerator for up to 5 days, or in the freezer for up to 4 months, so consider baking only as many cookies as desired and save the remaining dough to be baked in the future when desired.
- Adapted from The Best Oatmeal Chocolate Chip Cookies
Nutrition Information
Show Details
Serving
1
Calories
257kcal
(13%)
Carbohydrates
27g
(9%)
Protein
2g
(4%)
Fat
11g
(17%)
Saturated Fat
6g
(30%)
Polyunsaturated Fat
4g
Cholesterol
31mg
(10%)
Sodium
172mg
(7%)
Fiber
1g
(4%)
Sugar
19g
(38%)
Nutrition Facts
Serving: 14Serving
Amount Per Serving
Calories 257 kcal
% Daily Value*
| Serving | 1 | |
| Calories | 257kcal | 13% |
| Carbohydrates | 27g | 9% |
| Protein | 2g | 4% |
| Fat | 11g | 17% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 4g | 24% |
| Cholesterol | 31mg | 10% |
| Sodium | 172mg | 7% |
| Fiber | 1g | 4% |
| Sugar | 19g | 38% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.5
108 reviews
Excellent
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