Salty Oat Chocolate Chip Cookies
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This recipe for Salty Oat Chocolate Chip Cookies is a KEEPER. I took my bakery style chocolate chip cookie recipe and adapted it to make these amazing cookies. The edges are crispy, the middle is soft. They’re sweet & salty – this may be my new favorite cookie on Stuck On Sweet!
I mean come on! Can you even with those dark crispy edges? I love all cookies…crunchy, soft, chewy, you name it, but I do adore a crispy golden edge and chewy middle cookie. I had a similar cookie at a restaurant/bakery recently and I had to make my own version.
I love the texture of these – the oats and crunchy salt give these salty oat chocolate chip cookies a nice crunch and chew. I used quite a bit of butter because I love that buttery taste to a chocolate chip cookie. The egg yolk and dark brown sugar help keep these cookies nice and chewy while also allowing them to crisp up a bit. I find this combination of ingredients to be perfect!
The key ingredient, though, is that course salt to sprinkle on top. Did you know that salt bring out flavors which is why it’s SO important in cooking and baking? The salt allows us to taste the butter, sugar, and chocolate…interesting right? If we didn’t salt, these cookies would taste bland or taste like they’re missing something. So don’t be afraid to use salt – it can make or break whatever you’re making.
I had to bake these right away before I ate all the cookie dough. I love it, but it’s hard to stop, right?!
Enjoy!
Salty Oat Chocolate Chip Cookies
Salty Oak Chocolate Chip Cookies are crispy yet soft in the middle, full of texture from the oats and chocolate chips and have the perfect touch of salt to bring out all the flavors.
Ingredients
- 1 3/4 cup all purpose flour
- 1 cup oats (I used gluten free. Any oat would work)
- 1 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1/2 teaspoon salt
- 2 stick (16 tablespoons) COLD unsalted butter, cut into slices
- 1 cup dark brown sugar
- 1/2 cup granulated sugar
- 1 large egg + 1 large egg yolk
- 1 1/2 teaspoons pure vanilla extract
- 2 cups semi-sweet or dark chocolate chocolate chips
- coarse salt for sprinkling
Instructions
- First preheat oven to 350 degrees and line a baking sheet with parchment paper. Set aside.
- In a bowl, combine flour, oats, baking soda, baking powder and salt; set aside.
- In a mixer fitted with a paddle attachment, add sliced butter (helps the butter mix in easier), brown sugar and granulated sugar. Mix on medium until well combined. Next add eggs and vanilla and mix on medium until smooth, scraping down sides of bowl.
- With mixer on low-speed, gradually add in flour mixture until just combined. Some flour or oats may still be at the bottom of the bowl - this is ok! Lastly, add chocolate chips and stir in with a spatula or wooden spoon making sure to mix any leftover flour into the dough.
- Using a large cookie dough scoop (3 tablesoons), measure out dough on prepared baking sheet - should fit 6 cookies. Bake for 14 minutes, remove from oven and immediately sprinkle cookies with a pinch of coarse salt. Let cool slightly before moving to a cooling rack. Repeat this process until all cookies are baked. I ended up with 19 cookies. Enjoy!
Notes
I like to using cold butter and eggs in this recipe as it helps the cookie puff up. If you don't use cold butter and eggs, simply chill the dough for 30 minutes or so. You can also freeze the dough for later use - I would measure the cookies out first and freeze the dough in balls and then simply pop in the oven frozen. You will most likey have to bake for a few extra minutes. Enjoy!
