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SideChef
Recipes
American
Salted Oatmeal Chocolate Chunk Cookies

12 INGREDIENTS • 9 STEPS • 20MINS

Salted Oatmeal Chocolate Chunk Cookies

Recipe
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.
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A Hint of Rosemary
Hi, I'm Rosemary! I am a stay-at-home mom who loves to spend time in my kitchen, prepare food for my family, and am always on the lookout for good gluten-free recipes!
http://www.ahintofrosemary.com/
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.
20MINS
Total Time
$0.83
Cost Per Serving
Ingredients
Servings
16
us / metric
Unsalted Butter
1 cup
Unsalted Butter, room temperature
about 2 sticks
Dark Brown Sugar
3/4 cup
Dark Brown Sugar, lightly packed
Granulated Sugar
3/4 cup
Granulated Sugar
Pure Vanilla Extract
2 tsp
Pure Vanilla Extract
Large Egg
2
Farmhouse Eggs® Large Brown Eggs, room temperature
All-Purpose Flour
1 3/4 cups
All-Purpose Flour
or Gluten-Free Flour
Baking Soda
1 tsp
Baking Soda
Salt
as needed
Salt
Old Fashioned Rolled Oats
1 1/4 cups
Old Fashioned Rolled Oats
or Quick-Cooking Rolled Oats
Bittersweet Chocolate
2 3/4 cups
Bittersweet Chocolate
chopped in chunks
Raisins
3/4 cup
Raisins
or Dried Cranberries
Sea Salt Flakes
to taste
Sea Salt Flakes
Nutrition Per Serving
VIEW ALL
Calories
408
Fat
24.0 g
Protein
3.8 g
Carbs
46.0 g
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Salted Oatmeal Chocolate Chunk Cookies
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A Hint of Rosemary
Hi, I'm Rosemary! I am a stay-at-home mom who loves to spend time in my kitchen, prepare food for my family, and am always on the lookout for good gluten-free recipes!
http://www.ahintofrosemary.com/

Author's Notes

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).
Cooking InstructionsHide images
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 (1 cup), Dark Brown Sugar (3/4 cup), and Granulated Sugar (3/4 cup) on medium-high speed for 3 minutes, until light and fluffy.
step 2 In an electric mixer fitted with the paddle attachment, beat the Unsalted Butter (1 cup), Dark Brown Sugar (3/4 cup), and Granulated Sugar (3/4 cup) 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 (2 tsp) then the Farmhouse Eggs® Large Brown Eggs (2) one at a time. Scrape down the bowl again.
step 3 Scrape down the bowl with a rubber spatula. At low speed, add the Pure Vanilla Extract (2 tsp) 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 (1 3/4 cups), Baking Soda (1 tsp), and Salt (as needed) 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 4 Meanwhile, sift the All-Purpose Flour (1 3/4 cups), Baking Soda (1 tsp), and Salt (as needed) 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 (1 1/4 cups) and with a rubber spatula or wooden spoon, stir well to fully incorporate.
step 5 Add the Old Fashioned Rolled Oats (1 1/4 cups) and with a rubber spatula or wooden spoon, stir well to fully incorporate.
step 6
Add the Bittersweet Chocolate (2 3/4 cups) along with the Raisins (3/4 cup). Continue stirring until the dough is well mixed.
step 6 Add the Bittersweet Chocolate (2 3/4 cups) along with the Raisins (3/4 cup). 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 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 8 Bake for 10 to 12 minutes, until nicely browned.
step 9
Serve warm or at room temperature. Enjoy!
step 9 Serve warm or at room temperature. Enjoy!
Tags
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American
Comfort Food
Snack
Shellfish-Free
Cookies
Dessert
Vegetarian
Quick & Easy
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