Oatmeal Chocolate Chip Cookies – but the BEST ones ever! This cookie recipe is a slight variation on my original Sea Salt Chocolate Chip Cookies https://walestable.com/?s=chocolate+chip from last year, with added Dark Chocolate and hearty oats.
These cookies are salty and sweet but not too sweet – in fact, I envision them being a good upgrade for a s’more instead of the graham cracker. The oats balance out the flavor, and you literally can taste the butter with the saltiness. Pure heaven. Two notes – they are delicious when packed after baking – do this by banging the pan on the counter top as soon as you remove from the oven. Here is a video of the process! https://www.tiktok.com/@walestable/video/7101690967107079470?_t=8ScWDdYMGnz&_r=1
Salted Oatmeal Dark Chocolate Chip Cookies
Ingredients
- 2 sticks butter, at room temperature I use salted
- 1/4 cup white sugar
- 1 cup packed brown sugar
- 2 Tbsp heavy cream
- 2 Tbsp light corn syrup
- 1 Tbsp vanilla
- 2 cups flour
- 1/2 Tbsp kosher salt
- 3/4 tsp baking soda
- 1 cup rolled oats
- 1 bag good quality chocolate chips I like Trader Joe's 72%
- flaked salt for finishing I like Malden
Instructions
- Preheat oven to 350 degrees. Line two baking sheets with parchment paper.
- In a stand mixer (or you can do this by hand) combine the butter with both sugars, mixing well until smooth and fluffy. In a small bowl mix the heavy cream, corn syrup and vanilla, then add to the wet ingredients. In a small bowl, whisk the dry ingredients together (flour, baking soda and kosher salt). and add those to the mixer. Last, fold in the oats and chocolate chips, until well blended.
- Using a 2 inch ice cream scoop, drop rounded mounds of dough onto the prepared baking sheets, spacing about 9-12 per sheet. Sprinkle as desired with flaked salt, and bake at 350 for 12 minutes. When the cookies are done, bang the pans on the counter top. This condenses the cookies and makes the edges even more crispy!
- Enjoy!
Notes
