Salted Oatmeal Chocolate Chip Cookies

Saturday, January 30, 2016

We can now argue that even classic cookies have the potential to rise to new heights with the slight addition of salt. Flaked salt, that is. And this Salted Oatmeal Chocolate Chip Cookie just proves it.

Don't we all have our go-to chocolate chip cookie? Depending on your personal preference of chewy, crunchy, or even cakey, there is a recipe for each and every one of you out there. Mine is this one here, a crispy, crunchy cookie that I would 'sacrifice' a pricey, super-dark chocolate bar for ;)

But sometimes, we find ourselves straying off the beaten path ... because variety is the spice of life, n'est pas? And this, my friends, is a fabulous recipe to stray to.

A chunky cookie loaded with fiber-rich oatmeal, accented with blackstrap molasses, and just barely sweetened with light brown sugar, only because the chocolate chips will do the talking. What about the salt? Better splurge on the good stuff because it's definitely going to steal the show.

This is a comfort cookie at it's best. Chewy, crumbly, chocolatey and utterly scrumptious. And infinitely better paired with milk (or your non-dairy beverage of choice).

Better make an extra batch. Scoop onto a lined baking sheet, then pop the sheet in the freezer. You can then place the frozen dough 'drops' in a ziplock bag and this will save you when you get a hankering as you sit down to watch the next episode of House of Cards.

225 g (1 cup / 2 sticks) butter
250 g (1-1/4 cups) light brown sugar
300 g (3-1/4) cups old fashioned rolled oats 
250 g (2 cups) all-purpose flour
1 tsp baking soda
1 tsp salt
2 large eggs, at room temperature
2 tsp vanilla extract
3 tbsp blackstrap molasses
175 g (1 cup) bittersweet chocolate chips
Kosher or Maldon (flaked) salt, to sprinkle on top

1. Line 2 baking sheets with Silpat or parchment paper.

2. In a bowl of a stand mixer, cream the butter and sugar until pale and fluffy. 
3. While waiting, mix together the oats, flour, baking soda and 1 tsp of salt. Set this aside
4. Add the eggs, one at a time, followed by the vanilla and molasses.
5. Gently fold in the oats mixture, then the chocolate chips.
6. Remove the dough from the stand mixer, cover with plastic wrap and chill in the refrigerator for 30 - 45 minutes. 

7. Preheat the oven to 325F.
8. Scoop the dough onto the baking sheets, spacing them 2 inches apart.
9. Sprinkle the salt on the cookies.
10. Bake for 10 - 12 minutes until the edges turn golden.

Enjoy warm (not scalding hot!) with a glass of milk!

You Might Also Like