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.
Total Time
20min
0.0
0 Ratings
Author: A Hint of Rosemary
Servings:
16
Ingredients
•
1
cup
Unsalted Butter
, room temperature
•
3/4
cup
Dark Brown Sugar
, lightly packed
•
3/4
cup
Granulated Sugar
•
2
tsp
Pure Vanilla Extract
•
2
Farmhouse Eggs® Large Brown Eggs (sponsored)
, room temperature
•
1 3/4
cups
All-Purpose Flour
or Gluten-Free Flour
•
1
tsp
Baking Soda
•
as needed
Salt
•
1 1/4
cups
Old Fashioned Rolled Oats
or Quick-Cooking Rolled Oats
•
2 3/4
cups
Bittersweet Chocolate
•
3/4
cup
Raisins
or Dried Cranberries
•
to taste
Sea Salt Flakes
Cooking Instructions
1.
Preheat the oven to 375 degrees F (190 degrees C). Line several large sheet pans with parchment paper.
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.
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 (sponsored) (2) one at a time. Scrape down the bowl again.
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.
5.
Add the Old Fashioned Rolled Oats (1 1/4 cups) and with a rubber spatula or wooden spoon, stir well to fully incorporate.
6.
Add the Bittersweet Chocolate (2 3/4 cups) along with the Raisins (3/4 cup). Continue stirring until the dough is well mixed.
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).
8.
Bake for 10 to 12 minutes, until nicely browned.
9.
Serve warm or at room temperature. Enjoy!
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).
Nutrition Per Serving
CALORIES
408
FAT
24.0 g
PROTEIN
3.8 g
CARBS
46.0 g
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