Stirring Up Happiness

Dark Chocolate Chunk Oatmeal Cookies with Flakey Sea Salt

The softest oatmeal cookies filled with dark chocolate chunks and finished with flakey sea salt. Ready in just over an hour, these cookies are both simple to make and delicious.

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Ingredients

• 1 cup unsalted butter, room temperature
• 1 cup light brown sugar, packed
• 1/2 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 2 1/2 cups all purpose flour
• 1 cup oats (use rolled for chewy cookies or quick-oats for soft cookies)
• 1 teaspoon baking soda
• 1 teaspoon salt
• 2 cups dark chocolate chunks
• flakey sea salt to finish

Instructions

1. In a stand mixer or large mixing bowl, cream together butter, brown sugar and granulated sugar for 3 to 4 minutes. Add in the eggs one at a time, mixing to incorporate after each addition. Add in vanilla extract and mix.
2. In a separate bowl, whisk together all purpose flour, oats, baking soda and salt. Add this dry ingredient mixture to the large mixing bowl. Stir to combine. It will come together as a thick dough.
3. Pour in the dark chocolate chunks and combine.
4. Cover the dough and place in the fridge to chill for at least 1 hour. Do not skip this step. Chilling allows for flavor development and will prevent overspreading while baking.
5. Once the dough has chilled, preheat the oven to 375°F. Line two large baking sheets with parchment paper.
6. To make extra large cookies, use a 1/2 measuring cup to form 10 dough portions. To make regular size cookies, use a 1/4 measuring cup to form 20 dough portions. Place dough onto the parchment lined baking sheets, leaving at least 2 inches of space in between each cookie.
7. Bake cookies 9 to 10 minutes for extra large size cookies or 8 to 9 minutes for regular size cookies. Remove from the oven when the bottoms become slightly golden brown.
8. Let the cookies cool and completely set up on the baking sheet for at least 10 minutes before removing. Top the cookies with a light sprinkle of flakey sea salt if desired. Store cookies in a closed container for up to four days.