I have become a big fan of salted desserts in the past few years, and one of my favorites is a salted oatmeal version of a chocolate chip cookie that is available at a restaurant near my house. So, a quick search on the internet, and I found this recipe that produced some similarly delicious cookies! And they were very easy to make, so there’s no excuse not to try this at home.
Salted Oatmeal Chocolate Chunk Cookies
- 1/2 cup unsalted butter, softened
- 4 Tablespoons vegetable shortening
- 1/2 cup granulated sugar
- 1/2 cup light brown sugar, packed
- 1 egg
- 1 teaspoon vanilla extract
- 2 cups rolled oats, not quick cooking oats
- 1 cup flour, all purpose
- 3/4 teaspoon baking soda
- 1/4 teaspoon ground cinnamon
- 1 teaspoon sea salt flakes (I found this at Whole Foods)
- 6 ounces bittersweet or semi-sweet chocolate, coarsely chopped
- Additional sea salt flakes for sprinkling
- Heat oven to 375F, placing the racks in the upper and lower thirds of the oven.
- Cream together the butter, shortening, and two sugars in a stand mixer, beating until fluffy on medium-high.
- Beat in the egg and vanilla extract.
- In a separate bowl, combine all of the dry ingredients (oats, flour, baking soda, cinnamon) and the 1 tsp of sea salt flakes.
- Add the dry ingredients, gradually on a low speed, to the wet ingredients in the mixer until combined.
- Stir in the chocolate.
- Line baking sheets (silpat or parchment) and use your fingers to create 1 1/2 inch balls of dough.
- Sprinkle the cookies with more sea salt flakes.
- Bake for 10-12 minutes, rotating halfway through.
- Cool completely on a cooling rack.