They're just so damn good.
Something about that warm softness, the crips outer edges and the gooey middle; the chocolate oozing when you break it in half; pure magic.
But you know what's even better than a chocolate chip cookie?
An oatmeal chocolate chip cookie covered in sea salt.
Especially when these past few Winter months have been a real drag (sunshine where are youuuu?!) Needless to say, I've been trying to indulge in as many sweets as possible with a coffee in hand.
What's great about this recipe is that it's dependable. This cookie is like your best friend. Always there for when you need it and no drama, (and would love to join you for a beer). I don't have to get nervous that I didn't chill the dough or that I haven't let the cookies bake long enough. You give them enough time to set once they're out of the oven, and they're always perfect.
Until then, happy eating.
Makes 2 dozen cookies
Requires 1 or 2 sheet pans & 2 pieces of parchment paper
1 cup dark brown sugar
1/2 cup granulated sugar
1 cup (2 sticks) softened butter
1 large egg
1 tablespoon almond milk (any milk is fine)
2 teaspoons vanilla extract
2 cups rolled oats
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1 cup milk chocolate chips
6 ounces dark chocolate (roughly chopped)
1 tablespoon sea salt (or have your salt grinder on hand)
Preheat oven to 350 degrees
Line cookie sheet with parchment paper
1. In a stand mixer with a paddle attachment, or using a handheld blender, whip the butter and sugars until light and fluffy on a medium speed. Add the egg, and vanilla extract and beat until just combined.
2. In a separate bowl, sift together the oats, flour and baking soda then slowly add the mixture to the mixer with the wet ingredients, until just combined. Mix in the milk last. With a spatula, fold in the chocolate chips and chopped dark chocolate.
3. Using an ice cream scoop, scoop balls of dough onto the baking sheet; 6 per sheet to avoid cookies melting into each other Before placing into the oven, sprinkle sea salt onto each cookie.
4. Bake for 13 minutes, or depending on your oven, until the tops of the cookies start to brown. Remove from the oven to cool for about 15 minutes before transferring them to a wire rack to finish cooling.