Ultra-Oaty Oatmeal Chocolate Chip Cookies
- Total time
- 60 min
- Serves
- 18 big cookies
Ingredients
- 227 g (1 cup) butter, at room temperature
- 250 g (1 1/4 cups) light brown sugar
- 1 tsp (5 g) fine sea salt
- ¾ tsp (2.5 g) baking soda
- ¾ tsp (2 g) ground cinnamon
- ½ tsp (1 g) freshly ground nutmeg
- 1 large egg, at room temperature
- 2 tsp (8 g) vanilla extract
- 150 g (1 1/4 cups) all-purpose flour
- 350 g (3 cups plus 1 Tablespoon) rolled oats
- 160 g (1 cup) chocolate chips or chopped chocolate
- 130 g (1 1/4 cups) toasted walnuts or pecans chopped
- Flaky sea salt to finish
Steps
- 1
In the bowl of a stand mixer fitted with a paddle attachment, add the butter, brown sugar, salt, baking soda, cinnamon, and nutmeg.
- 2
Beat on low speed for about 1 minute, raise the speed to medium-low for 4-5 minutes, until light and fluffy.
- 3
Scrape down the sides of the bowl and the beater, add the egg and vanilla. Beat on medium low for about 1 minute.
- 4
Add the flour and beat on low until well combined. Scrape down the bowl and beaters and mix for a few more seconds.
- 5
Add the oats and beat to combine, then add the chocolate and walnuts, and beat on low to mix.
- 6
Line cookie sheets with parchment paper. As desired, use a 2-ounce scoop to place the cookies on the pan. Leave 2 inches between each cookie.
- 7
Right before baking, sprinkle the cookies with a bit of flaky salt.
- 8
Bake cookies until they have flattened and puffed and cracked a bit, and the edges look golden brown, 14-17 minutes. They will firm up as they cool.
- 9
Let the cookies cool for 15 minutes on the cookie sheet before transferring to a cooling rack.
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