I have a confession to make: I don’t really get oatmeal raisin cookies. As a kid, I would always eat around the raisins, because let’s be real, raisins are the worst and they are a sad, sad replacement for chocolate chips. Yesterday, Amanda gave us a revolutionary version of the oatmeal cookie, with blueberries and coconut. Today, I’m giving you an oatmeal chocolate chip recipe instead. Punching it up with some sea salt gives it that sweet and salty dimension and also makes you feel cool and sophisticated. Who needs a college degree to feel like a grown-up when you have these?
Recipe adapted from Suitcases and Sweets.
Prep Time: 20 minutes
Cook Time: 12 minutes
Total Time: 32 minutes
Servings: 20-24 cookies
1 cup flour
1 teaspoon baking powder
¼ teaspoon salt
¼ teaspoon baking soda
1 stick unsalted butter, room temperature
¾ cup packed light brown sugar
½ cup sugar
1 egg, room temperature
2 teaspoons vanilla extract
2 cups old fashioned rolled oats
1 cup dark chocolate chips
Flaky sea salt (like Maldon)
1. Preheat oven to 350°F.
2. Mix flour, baking powder, salt and baking soda in a medium bowl. Set aside.
3. Using an electric mixer, beat the butter, brown sugar and sugar in a large bowl for 3-4 minutes.
4. Add egg and vanilla to the butter and sugar mixture and beat until fluffy and pale, 4-5 minutes.
5. Add dry ingredients and beat on low until just blended. Scrape down sides of bowl to make sure all ingredients are well incorporated.
6. Use a rubber spatula to fold in the oats, and then fold in the chocolate.
7. Line two cookie sheets with parchment paper.
8. Using an ice cream scooper, place rounded spoonfuls of batter two inches apart on cookie sheets. Flatten the cookies a little and sprinkle with the sea salt.
9. Bake cookies for 10-12 minutes or until edges are slightly browned, rotating sheets halfway through.
10. Cool for one minute on baking sheet, then transfer cookies to wire rack to cool thoroughly.