|Oatmeal chocolate chip sea salt cookies|
Trust me you have to make these cookies!
Go ahead, go and make them!
I will be waiting right here for you to come back and thank me!
And you will come back and thank me!
Oatmeal Chocolate Chip Sea Salt Cookies (adapted from weelicious.com)
1 cup Unsalted Butter, softened
1 cup Brown Sugar
1/2 cup Sugar
2 Large Eggs
2 teaspoons Vanilla Extract
1 1/2 cups All-Purpose Flour
1 teaspoon Baking Soda
1/2 teaspoon salt
3 cups Old Fashioned Oats
1 bag (12 ounces) Mini Chocolate Chips
Sea Salt Flakes
DO NOT USE IODIZED SALT ON TOP OF THESE COOKIES!
Heat oven to 350 degrees.
Using a stand mixer (a hand mixer will work too) beat together the butter and sugar until creamy and fluffy. I beat them together for 4 minutes (trust me it is worth it).
Add the eggs, one at a time, and vanilla until thoroughly combined.
Stir the flour, baking soda and salt (regular salt) in a separate mixing bowl.
Slowly add the flour to the butter/sugar mixture until combined.
Stir in the oats and the chocolate chips, mixing well.
Drop by rounded tablespoons onto cookie sheet (I use a pampered chef baking stone).
Press down each cookie and top with a few flakes of salt (I use my finger to push the salt down into the dough).
Bake 15 to 20 minutes or until golden brown.
Cool and serve.
This dough freezes very well. You can drop by rounded tablespoons onto a cookie sheet and then freeze the dough for several hours. Remove the cookies and place in a zipper bag. The dough can be frozen for up to 3 months (not that it has ever lasted that long in this house).
When you are ready to bake take them from the zipper bag, place on a cookie sheet and let them thaw out and then continue on with pressing the cookie down and adding the sea salt and baking.