Salted Oatmeal Dark Chocolate Chip Cookies
I cannot say that I’ve tried all the chocolate chip cookie recipes out there. In fact, I found this one recipe and just kept using it because it was THAT delicious. So if you don’t like Oatmeal Chocolate Chip cookies, then switch back to the original. I wouldn’t change a think from it.
After using it a few times to make large batches (3x the Recipe) for events that I was cooking for, I decided that when I made the recipe again, I wanted to mix it up a bit. I really love Oatmeal Chocolate Chip Cookies.
So I shifted the recipe a bit and here you go! Salted Oatmeal Chocolate Chip Cookies. Here are a few notes on the ingredients and what I used:
Oat Flour: The original recipe and this recipe call for Oat Flour. I used Anthony’s Brand. The recipe has worked out each time I made them. I have not tested this recipe with flours other than Oat Flour. Gluten Free Flours are not as interchangeable as we would like them to be.
Butter: I don’t use anything other than butter. I do often switch up using Salted and Unsalted. The batch I made using Salted butter were salty (and I love salt!), so I suggest reducing either the table salt in the recipe a hair or just be careful with how much salt you use on top.
Salt: In the dough, I used regular table salt. Proportions may be different should you choose to use a different salt like Kosher. For on top of the cookie, I used Maldon Salt Sea Salt Flakes. See also Salted/Unsalted Butter note above.
Dark Chocolate Chips: Honestly, use whatever chocolate chips you like. I’ve mostly used Dark Chocolate Chips. I’m sure a semi-sweet chocolate chip or chocolate chunk would be delicious. I have also used two Lily’s Dark Chocolate Bars that I had on hand that I chopped into chunks. The photos I’m using for this post are from when I used the Lily’s Dark Chocolate Bars.
Cookie Scoop: Twice now I have used an ice cream scoop (about 2-3 Tablespoons in Size) and a mini silicone spatula to form the cookies. They turn out great and it was super easy. Not too big and not too small. I recommend scooping the cookie dough before you chill it. Line a storage container with parchment paper, scoop the cookie dough. If you need to make a second layer due to size of the storage container, then put another layer of parchment down and keep scooping.
A note on chilling the dough: Chill the dough before you bake. The longer the better. A few hours in the minimym. Overnight is best. If you don’t chill them enough, they spread out a lot. Consider yourself warned.
Disclaimer: I cannot condone eating raw cookie dough because consuming raw/undercooked eggs can make you sick. That out of the way, this method of scooping before you chill the dough also makes it so much easier to eat the cookie dough. Grab a chunk and be on yor way. I have fairly tough stomach and buy organic eggs. Very delicous.
Salted Dark Chocolate Chip Cookies
Ingredients
- 1/2 c. Unsalted Butter (Softened)
- 1/2 c. Brown Sugar
- 1/2 c. Granulated Sugar
- 1 ea. Large Egg
- 1 t. Vanilla Extract
- 2 c. Oat Flour
- 1 T. Cornstarch
- 1/4 t. Baking Soda
- 1/4 t. Baking Powder
- 1/2 t. Salt
- 1 c. Old Fashioned Oats
- 1 c. Dark Chocolate Chips (plus more for topping)
- Maldon Sea Salt (or other coarse salt)
Instructions
- Add the softened butter to a large bowl or bowl of a stand mixer with both sugars.
- Beat together until smooth, about 30 seconds.
- Beat in the egg and vanilla.
- Beat in the dry ingredients aside from the chocolate. Be sure to spoon and level the flour, don't scoop from the bag.
- Fold in the old fashioned oats and chocolate chips.
- Use a large cookie scoop (about 2 1/2-3 tablespoons) and scoop the dough into balls.
- Chill the dough to the fridge for at least 2 hours, but overnight is best.
- Preheat the oven to 350 degrees Fahrenheit.
- Press on a few extra chocolate chunks on top. Then sprinkle the Maldon Sea Salt on top. Bake for 14-16 minutes or until just golden brown around the edges.
- Remove from the oven and let cool before serving. Enjoy
