Okay, okay, I know I’ve been posting a lot about chocolate chip cookies. But, I can’t help myself. I’m forever on a search to find the perfect recipe and although I have one that I think is perfect, I still love to test out new ones and see if anyone likes it more or less.
This cookie was really exciting to make because it is much more of a bakery style cookie. You actually use rolled oats and large sea salt flakes!
Because of the way this recipe is set up, you can also easily make them large cookies. For a recipe to be able to make nice large, thick cookies, it has to be dense enough but still light enough to stretch out from it’s little dough ball but then stay and bake all the way through. Luckily, this is one of those perfect recipes!
This weekend, I am finishing up this post and then heading out to the springs to camp! We love going to the springs because, A. there’s manatees (and if you didn’t know they are my favorite animal to exist ever) and B. it’s a really nice camping experience. Not so much like pitching a tent in the woods. Chase’s parents (who we are going with) are more glampers. SO we have a nice camper, DirectTV, yummy food and air conditioning all by the lovely water.
If you live in Florida or visit, I would always recommend checking out the springs, even for the day. Make sure to bring a tube to float in and prepare mentally for the chilly water. It’s hard to get in but your body adjusts right away!
Alright, now back to the cookies. These are SALTED chocolate chip cookies. So if you don’t like salty things, this probably isn’t for you. That being said, I rarely meet someone who doesn’t like a little sweet and salt together! I added a little extra sea salt onto my cookies because, I love biting into a sugary salty cookie.
One more tip before the recipe, make sure to freeze them for a few hours or chill them in the fridge overnight. Cookies that need to keep their shape after expanding need this so don’t skip out. This recipe can also be frozen for a few weeks so feel free to put some of the batch in there for guests or friends down the line!
- 1/2 cup rolled oats (chopped in food processor or blender)
- 2 1/4 cups all-purpose flour
- 1/4 tsp ground cinnamon
- 1 1/2 tsp baking soda
- 1 tsp baking powder
- 1/4 tsp salt
- 1 cup salted butter (two sticks), softened
- 3/4 cup (packed) light brown sugar
- 3/4 cup sugar
- 1 tsp vanilla
- 2 large eggs
- 1/2 bag chocolate chips
- sea salt
- In a large bowl, combine the rolled oats (after they have been chopped in a blender), flour, baking soda, baking powder, cinnamon and salt. Mix lightly with a rubber spatula until combined.
- In a stand mixer with a the paddle attachment, mix the butter and sugars on medium speed until light and fluffy.
- Add the eggs and vanilla into the sugar mixture and mix until just combined.
- In part, add in the flour mixture, waiting for it to mix a little before adding more. Only mix until the dough forms, do not over mix.
- Remove from the stand mixer and fold in the chocolate chips with a rubber spatula.
- On a large cookie sheet lined with parchment paper, scoop large 2-3 inch thick cookie dough balls and place side by side on the paper. Cover with plastic wrap or foil and refrigerate overnight or in the freezer for 2 hours.
- After chilling, preheat the oven to 350 degrees. Move a few of the cookie dough balls onto another baking sheet, making sure they each have plenty of room a part. Sprinkle sea salt onto the cookies and bake for 10-12 minutes. Make sure the centers are done before removing them from the oven.
- Let cool for 5 minutes before moving to a cooling rack.