Chocolate Chip Oatmeal Cookies

I have absolutely no idea who the author of this recipe is, but whomever he/she is… well done!

My friend, Laura, will occasionally send me “suggestions” (which are really hopeful requests) for my bake day experiments. She sent me this one and I was sold.

I know this is super trendy right now, but I love the combination of sweet and salty. Salted caramels, milk chocolate truffles with sea salt, you name it and I’ll devour it. These cookies are a great example of said trend.

I tend to be a bit heavy handed with salt. Okay, in truth, I LOVE salt and probably use way too much of it when I cook. But everyone who’s tried these so far have happily enjoyed every sweet/salty bite.

Please don’t be intimidated by browning butter. The recipe gives excellent directions and you won’t regret adding the nutty flavored butter to the batter. It’s delicious!

Bake these up, share them out (or not), and spread the love!

Chocolate Chip Oatmeal Cookies (recipe care of ???)

INGREDIENTS: 2 sticks unsalted butter (divided, 1 stick softened), 2 1/2 cups old-fashioned oats (divided), 1 1/2 cups all-purpose flour, 1/2 tsp baking soda, 3/4 tsp kosher salt, 1 cup firmly packed light brown sugar, 3/4 cup granulated sugar, 2 large eggs, 1 1/2 tsp vanilla extract, 1 1/2 cups toasted pecan halves (chopped), 10 oz bittersweet chocolate (chopped), flake salt (to taste)

DIRECTIONS: To brown the butter: In a medium saucepan over medium heat, gently melt 1 stick of the butter. Once melted, continue to cook, gently stirring constantly until the butter foams and turns golden brown, about 5 to 7 minutes. Remove the butter from the heat and transfer it to a heatproof bowl to cool to room temperature. Note: it’s okay if there are a few brown bits. To make the cookies: In a food processor, pulse 1 cup of the old-fashioned oats until coarse like cornmeal. In a medium bowl, whisk together the processed oats, the remains whole oats, flour, baking soda, and salt. Set aside. In the bowl of a stand mixer fitted with a paddle attachment, cream together the brown butter, the stick of softened butter, and sugars on medium-low speed until the mixture is light and fluffy, about 3 minutes. Add the eggs and vanilla extract. Add the dry ingredients in two batches, mixing until combined. Add the pecans and chocolate pieces. At this point the dough will be very soft. Scoop half of it onto a long sheet of plastic wrap and, using your hands, form it into a log about 2 inches in diameter. Wrap the log in plastic wrap. Repeat with the remaining dough. Chill the logs in the freezer until firm, about 30 minutes. Note: at this point, you can freeze the dough for us to 2 months. Preheat the oven to 350 degrees and line a cookie sheet with parchment paper. Using a sharp knife, slice the dough into 1/2-inch disks. Place the disks about 3 inches apart on the cookie sheet and sprinkle them with flake salt. Bake the cookies until golden brown on the edges, about 10 to 12 minutes. Let them cool on the pan for 10 minutes, and then transfer them to a wire rack to cool completely. Repeat with the remaining disks. Note: if baking from hard frozen, bake for an additional 3 too 4minutes. Cookies can be stored in an airtight container at room temperature for up to 3 days.

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