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!!
What’s in Homemade Sea Salt Oatmeal Cookies?
These cookies are so easy to make and taste like a million bucks. The combination of the chewy oats, with the abundance of chocolate, and an ample amount of flaky sea salt is perfection. If you like lots of texture in your cookies, but still want them uber soft, this is the perfect cookie for you.
For these homemade oatmeal cookies, you’ll need:
- Unsalted butter
- Light brown sugar
- Granulated sugar
- Vanilla extract
- Old-fashioned oats
- All-purpose flour
- Baking soda
- Kosher salt
- Semi-sweet chocolate chunks
- Flaky sea salt
How to Make Oatmeal Cookies
Beat butter together with an egg, sugars, and vanilla. Mix in the dry ingredients, then fold in the chocolate chunks.
I used chocolate chunks because I wanted the chocolate to ooze and disperse more into the dough but you can always use chocolate chips instead. They will stay more intact and don’t melt as much while baking.
Scoop the cookie dough and chill the scooped dough balls in the fridge for a few hours (or a shortcut in the freezer for an hour).
Place the chilled dough on a baking sheet and evenly sprinkle each dough mound with a pinch of flaky sea salt. Since I love the salted-chocolate combination, I use generous pinches of sea salt but you can less if that’s what you prefer.
Bake for about 10 1o 13 minute. If you prefer softer homemade oatmeal cookies like I do, bake for less time, and if you prefer more well-done cookies, bake for a little more time.
Let your cookies cool for a few minutes before digging in.
Can I Use Quick Oats in These Cookies?
No, quick oats have a much different texture than rolled oats and would act more like a flour in these cookies. Your homemade oatmeal cookies would wind up being too dry.
Can I Freeze Cookies?
Yes, you can freeze both the cookie dough (after it’s been rolled into balls) or the baked cookies. Frozen cookie dough doesn’t need to be thawed before being baked, but it’ll need an extra minute or two in the oven to cook through.
And if you freeze the baked cookies, you can reheat them in the oven or the microwave when you’re ready to enjoy them.
Tips for Making the Best Oatmeal Cookies
Room temperature ingredients, like butter and eggs, are always preferred for baking. Didn’t plan ahead for room temp ingredients? No problem.
Pop your butter in the microwave for 10 seconds or until it’s just barely showing signs of melting. Add the egg to a bowl of very hot water for a couple minutes. A warm egg emulsifies easier than a cold one.
As it pertains to chilling the dough, and this is a very common reader questions, don’t just place the whole bowl in the fridge (or freezer as a shortcut). It’s important to scoop the dough into balls first, then chill the dough. Otherwise trying to chisel out rock hard cold dough from a mixing bowl and form it into neat balls is nearly impossible.
Place the balls right next to each other (touching is ok) on a dinner plate, plastic wrap it, and pop the plate into the fridge. You can keep chilled, unbaked dough in your fridge for up to 5 days and bake only as many cookies as you need at once.
- 1 large egg
- 1/2 cup unsalted butter (1 stick)
- 1/2 cup light brown sugar, packed
- 1/4 cup granulated sugar
- 2 to 3 teaspoons vanilla extract
- 1 1/2 cups old-fashioned whole rolled oats (not instant or quick cook)
- 3/4 cup all-purpose flour
- 1 teaspoon cinnamon, added to taste
- 1/2 teaspoon baking soda
- 1/2 teaspoon kosher salt, or taste
- 1 cup semi-sweet chocolate chunks (chips may be substituted)
- flaky sea salt, as desired
- 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.
- 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
Amount Per Serving: Calories: 257Total Fat: 11gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 31mgSodium: 172mgCarbohydrates: 27gFiber: 1gSugar: 19gProtein: 2g
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