Salted Oatmeal Chocolate Chunk Cookies
User Reviews
4.5
-
Prep Time
10 mins
-
Cook Time
10 mins
-
Additional Time
2 hrs
-
Total Time
2 hrs 20 mins
-
Servings
14
-
Calories
257 kcal
-
Course
Dessert
Salted Oatmeal Chocolate Chunk Cookies
Description
These cookies use a base of old-fashioned rolled oats combined with all-purpose flour, cinnamon, and baking soda to provide structure and flavor. Butter is creamed with brown and granulated sugars to create a moist and tender crumb. Eggs and vanilla extract offer richness and aroma. Mixing the dough includes careful folding of chocolate chunks to distribute them without overworking the batter. Chilling the dough before baking solidifies the fats, helping maintain a slightly flattened, chewy texture after baking.
The baking process develops a balanced crispness at the edges with a soft chewy center, enhanced by the oats' hearty texture and pops of chocolate. Adding flaky sea salt on top after shaping each cookie amplifies the flavor interplay between sweet and savory, making each bite more dynamic.
These cookies serve well as a snack or dessert and pair nicely with coffee or milk. Because of their chewy texture and robust flavor from oats, cinnamon, and chocolate, they can be enjoyed as a satisfying treat any time of day. They can be stored in an airtight container to maintain freshness.
Ingredients
- 1 egg large
- ½ cup butter 1 stick, unsalted
- ½ cup light brown sugar packed
- ¼ cup granulated sugar
- 2 to 3 teaspoons vanilla extract
- 1 ½ cups old-fashioned rolled oats not instant or quick cook, whole
- 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
- sea salt as desired, flaky
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 DetailsNutrition 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.
User Reviews
Overall Rating
4.5
You'll Also Love
