These Salted Oatmeal Chocolate Chunk Cookies are a delightful combination of chewy oats and rich chocolate chunks, finished with a touch of flaky sea salt. The contrast of sweet and salty in every bite makes these cookies irresistible. Perfect for a cozy afternoon snack or a sweet treat anytime, these cookies will become a staple in your baking repertoire. The key to their perfect texture is chilling the dough, which ensures they bake up thick and chewy.
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, or to taste
- ½ teaspoon baking soda
- ½ teaspoon kosher salt, or to taste
- 1 cup semi-sweet chocolate chunks (chips may be substituted)
- Flaky sea salt, as desired
Instructions
Prepare the Dough:
- Cream the Butter and Sugars:
- In the bowl of a stand mixer fitted with the paddle attachment (or a large mixing bowl with an electric mixer), add the butter. Beat on high power to cream it until smooth and fluffy. Note: For novice bakers, “creaming” refers to beating the butter until it is light and fluffy without adding any actual cream.
- Add Wet Ingredients:
- Add the egg, light brown sugar, granulated sugar, and vanilla extract. Beat on medium-high speed until the mixture is well combined and creamy, about 3 minutes.
- Incorporate Dry Ingredients:
- Stop the mixer and scrape down the sides of the bowl. Add the oats, flour, cinnamon, baking soda, and kosher salt. Beat on low speed until just combined, about 1 minute.
- Add Chocolate Chunks:
- Stop the mixer again, scrape down the sides of the bowl, and add the chocolate chunks. Beat on low speed until just combined, about 30 seconds.
- Form Dough Balls:
- Using a medium cookie scoop, form approximately 14 equal-sized mounds of dough. Roll each mound into a ball 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. This ensures a visually appealing and chocolatey top.
- Chill the Dough:
- Place the dough mounds on a large plate or tray, cover with plastic wrap, and refrigerate for at least 2 hours, up to 5 days. Do not skip this step, as baking with unchilled dough will result in thinner, flatter cookies that are more prone to spreading.
Bake the Cookies:
- Preheat the Oven:
- Preheat your oven to 350°F. Line a baking sheet with a Silpat or spray with cooking spray.
- Bake:
- Place the chilled dough mounds on the prepared baking sheet, spaced at least 2 inches apart. Evenly sprinkle the top of each dough mound with flaky sea salt, to taste. Use generous pinches for a noticeable salty-sweet contrast.
- Bake for about 10 to 13 minutes. For super soft cookies, bake on the shorter end; for more well-done cookies, bake longer. The edges should be set, and the tops should just be set, even if they look slightly undercooked, pale, and glossy in the center. Avoid overbaking as the cookies will firm up as they cool.
- Cool:
- Allow the cookies to cool on the baking sheet for about 10 minutes before serving. This ensures they firm up properly. You can let them cool completely on the baking sheet without the need for a cooling rack.
Storage Tips:
- At Room Temperature: Cookies will keep airtight at room temperature for up to 1 week.
- In the Freezer: Store in the freezer for up to 6 months.
- Unbaked Dough: 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. Consider baking only as many cookies as desired and saving the remaining dough for future use.
Enjoy these chewy, chocolatey, and perfectly salted oatmeal cookies with a glass of milk or your favorite hot beverage!
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