Oh my. I don’t think I’ve baked cookies in at least 10 years! I kind of remember baking cookies once and thinking about how irritating it was that it took so long, because you had to do batch after batch after batch. I’m not sure why I have this memory considering this recipe for oatmeal chocolate chunk cookies took all of one batch on two cookie sheets. 15 minutes, done!
I am in baking dessert mode and my favorite recipe blog for baking is Smitten Kitchen. For this recipe I used Smitten Kitchen’s crispy salted oatmeal white chocolate cookie recipe. I was craving dark chocolate, so I used a Ghirardelli semi-sweet baking chocolate bar.
Okay, so mine came out much more flat and not as airy, and I noticed that the top pan spread out more, but I really have no idea why. I am so new to this baking thing! Anyways, I still thought they were delicious!
I also finally got to use the beautiful cookie platter my step-mom gave me! Love it!
1 cup flour
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 3/4 sticks butter softened (I used half unsalted and half salted because that is what I had, but the recipe called for unsalted)
1 cup sugar
1/4 cup packed brown sugar
1 egg
1 teaspoon vanilla
2 1/2 cups old fashioned rolled oats
4 ounces semi-sweet baking chocolate chopped.
- Pre-heat oven to 350 degrees.
- In a small bowl mix flour, baking powder, baking soda and salt.
- In another bowl beat the butter and both sugars until fluffy.
- Add in the egg and vanilla and mix well.
- Add the flour mixture and mix well.
- Add the oats and chocolate and combine. I found that using my hands worked best for this.
- Separate into 24 little balls and push down a little to make discs.
- Space out on two buttered cookie sheets (or use parchment paper if you have it).
- Sprinkle a little flaky sea salt onto each cookie.
- Baked for 13-15 minutes or until browned.
