Salted Oatmeal Chocolate Chunk Cookies
These Salted Oatmeal Chocolate Chunk Cookies feature hearty old-fashioned oats, rich semi-sweet chocolate, warm cinnamon, and a finishing touch of flaky sea salt that perfectly balances the sweetness. Chewy, satisfying, and made with simple pantry ingredients, these cookies are perfect for busy weeknights, weekend baking, or whenever you crave a homemade treat.
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Servings: 24 servings
Ingredients
- 1 large egg room temperature
- ½ cup unsalted butter softened, about 1 stick
- ½ cup light brown sugar packed
- ¼ cup granulated sugar
- 2 to 3 teaspoons vanilla extract adjust to taste
- 1½ cups old-fashioned whole rolled oats not instant or quick cook
- ¾ cup all-purpose flour
- 1 teaspoon cinnamon adjust to taste
- ½ teaspoon baking soda
- ½ teaspoon kosher salt
- 1 cup semi-sweet chocolate chunks chips may be substituted
- pinch per cookie flaky sea salt for topping
Instructions
- Cream Butter and Sugars: In a large mixing bowl, combine the softened butter, light brown sugar, and granulated sugar. Beat on medium speed for 2 to 3 minutes until the mixture is light and fluffy.
- Add Egg and Vanilla: Add the room-temperature egg and vanilla extract to the butter mixture, beating until fully combined, about 1 minute. Scrape down the sides of the bowl as needed.
- Mix Dry Ingredients: In a separate bowl, whisk together the oats, flour, cinnamon, baking soda, and kosher salt until evenly distributed.
- Combine Wet and Dry: Add the dry ingredient mixture to the wet ingredients, folding gently with a spatula until just combined. Do not overmix.
- Fold in Chocolate: Carefully fold the semi-sweet chocolate chunks into the dough until evenly distributed throughout.
- Preheat Oven: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
- Scoop Dough: Using a cookie scoop or tablespoon, drop rounded portions of dough onto the prepared baking sheets, spacing them about 2 inches apart.
- Add Salt: Sprinkle a tiny pinch of flaky sea salt on top of each cookie before baking.
- Bake: Bake for 12 to 14 minutes, until the edges are light golden brown but the centers still look slightly underdone. This creates that perfect chewy texture.
- Cool: Allow cookies to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.