Salted Oatmeal Chocolate Chunk Cookies

Ingredients

Servings

16 1 2 3 4 5 6 8 10 12 14 16

US / METRIC

225 g

Unsalted Butter , room temperature

about 2 sticks

165 g

Dark Brown Sugar , lightly packed

150 g

Granulated Sugar

10 mL

Pure Vanilla Extract

2

Farmhouse Eggs® Large Brown Eggs , room temperature

220 g

All-Purpose Flour

or Gluten-Free Flour

5 g

Baking Soda

3 g

Salt

110 g

Old Fashioned Rolled Oats

or Quick-Cooking Rolled Oats

340 g

Bittersweet Chocolate

chopped in chunks

110 g

Raisins

or Dried Cranberries

to taste

Sea Salt Flakes

Cooking Instructions

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Step 1

Preheat the oven to 375 degrees F (190 degrees C). Line several large sheet pans with parchment paper.

Step 2

In an electric mixer fitted with the paddle attachment, beat the Unsalted Butter (225 g) , Dark Brown Sugar (165 g) , and Granulated Sugar (150 g) on medium-high speed for 3 minutes, until light and fluffy.

Step 3

Scrape down the bowl with a rubber spatula. At low speed, add the Pure Vanilla Extract (10 mL) then the Farmhouse Eggs® Large Brown Eggs (2) one at a time. Scrape down the bowl again.

Step 4

Meanwhile, sift the All-Purpose Flour (220 g) , Baking Soda (5 g) , and Salt (3 g) into a medium bowl. With the mixer on low, slowly add the flour mixture to the butter-sugar mixture. Be cautious not to overbeat it.

Step 5

Add the Old Fashioned Rolled Oats (110 g) and with a rubber spatula or wooden spoon, stir well to fully incorporate.

Step 6

Add the Bittersweet Chocolate (340 g) along with the Raisins (110 g) . Continue stirring until the dough is well mixed.

Step 7

With a 1 1/2 Tbsp ice cream scoop (or two spoons), scoop round balls of dough onto the prepared sheet pans. Sprinkle lightly with Sea Salt Flakes (to taste) .

Step 8

Bake for 10 to 12 minutes, until nicely browned.

Step 9

Serve warm or at room temperature. Enjoy!