This cookie has it all. The perfect balance of salty and sweet. If you enjoy the texture of a traditional oatmeal cookie, these Salted Oatmeal Chocolate Chunk Cookies have that covered. You’ll find huge chunks of dark chocolate, sweet chewy raisins, lots of quality vanilla with a topping of flaky salt.
Author: A Hint of Rosemary
, room temperature
Dark Brown Sugar
, lightly packed
Pure Vanilla Extract
, room temperature
or Gluten-Free Flour
Old Fashioned Rolled Oats
or Quick-Cooking Rolled Oats
or Dried Cranberries
Sea Salt Flakes
Preheat the oven to 375 degrees F (190 degrees C). Line several large sheet pans with parchment paper.
In an electric mixer fitted with the paddle attachment, beat the
Unsalted Butter (1 cup)
Dark Brown Sugar (3/4 cup)
Granulated Sugar (3/4 cup)
on medium-high speed for 3 minutes, until light and fluffy.
Scrape down the bowl with a rubber spatula. At low speed, add the
Pure Vanilla Extract (1/2 Tbsp)
Large Eggs (2)
one at a time. Scrape down the bowl again.
Meanwhile, sift the
All-Purpose Flour (1 3/4 cups)
Baking Soda (1 tsp)
Salt (1/2 tsp)
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.
Old Fashioned Rolled Oats (1 1/4 cups)
and with a rubber spatula or wooden spoon, stir well to fully incorporate.
Bittersweet Chocolate (2 3/4 cups)
along with the
Raisins (3/4 cup)
. Continue stirring until the dough is well mixed.
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)
Bake for 10 to 12 minutes, until nicely browned.
Serve warm or at room temperature. Enjoy!
Yields 48 cookies.
Make a gluten-free version by swapping out the flour. Also, be sure to use certified gluten-free oats and chocolate.
Baked cookies can be stored in an airtight container, then reheated for 5 minutes at 350 degrees F (180 degrees C).
Nutrition Per Serving
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