These are my absolute favorite cookies.
I’m not proud of it, but I can barely let them cool down before I take the first bite. They are dangerously easy too–ready in about 20 minutes from start to finish. The saltiness with rich, dark chocolate and sweet, buttery oatmeal will send you straight to heaven.
The key to these cookies is twofold: 1) good quality chocolate and 2) the fleur de sel so please don’t skip either. I found fleur de sel at Trader Joe’s for around $5. Since you only use a pinch of it here and there in recipes, it will last you a good while.
SALTY OATMEAL CHOCOLATE CHIP COOKIES
- Inspired by Ina Garten
- Yields: 12-14 cookies
- 1 stick of butter, at room temperature
- 1/3 cup brown sugar
- 1/3 cup white sugar
- 1 tsp. pure vanilla extract
- 1 egg
- 3/4 cup all-purpose flour
- 1/2 tsp. baking soda
- 1/2 tsp. sea salt
- 2/3 cup old-fashioned rolled oats
- 8 oz. good quality bittersweet or dark chocolate chips *I use Ghiradelli 60% cacao bittersweet chocolate chips
- Fleur de sel
- Preheat your oven to 375 degrees F and line a baking sheet with parchment paper or with aluminum foil with a bit of non-stick spray.
- In your standing mixer with the paddle attachment, beat the butter and both sugars on medium high for 3 minutes until light and fluffy. Scrape down the sides of the bowl and then add the vanilla and eggs and mix at low speed until just combined.
- In a separate mixing bowl, sift together your dry ingredients (flour, baking soda and salt). Stir in the oats to the dry ingredients.
- Slowly add the dry ingredients to the standing mixer and combine on low speed. Do not over mix. Once combined, stir in the chocolate chips by hand.
- Drop rounded spoonfuls (about 2 spoonfuls worth of dough per cookie) onto the prepared baking sheet. Sprinkle each with a pinch of fleur de sel. Bake for 10-12 minutes until lightly browned.*I usually go 12 minutes because I love crispy cookie edges.
- Tip: Allow them to cool for 5 minutes before transferring them to a wire rack to cool completely. If you move them while they are too hot, they’ll fall apart. These cookies are best served warm (and with ice cold milk), but taste amazing at room temperature too.