Chocolate Chunk Oatmeal Cookies

This is my all-time favorite cookie, both for its ease and flavor. It is a classic chocolate chunk oatmeal cookie, with crisp edges and a soft chewy middle, made in one bowl with no chill time. Makes 16-20 cookies.

Ingredients:

• 125 grams unsalted butter, room temperature
• 130 grams brown sugar (light or dark, see notes)
• 60 grams granulated white sugar
• 1/2 teaspoon salt
• 1/2 teaspoon vanilla extract
• 1 large egg, room temperature
• 110 grams rolled oats (old fashioned, not instant)
• 1/2 teaspoon baking soda
• 150 grams all-purpose flour
• 150 grams dark chocolate, chopped (I like to use 70% cocoa solids) or chocolate chips
• Flaky sea salt, for topping (optional)

Instructions:

1. Preheat oven to 180 Celsius or 350 Fahrenheit.
2. In the bowl of a stand mixer, place the butter, sugars and salt. Cream with the paddle attachment on medium-high speed for 2-3 minutes, or until slightly lightened and fluffy.
3. Add the egg and vanilla and mix again, scraping the sides and bottom of the bowl with a spatula to ensure it is well combined.
4. Add the dry ingredients (flour, oats, baking soda) and the chopped chocolate. Mix until fully combined and no streaks of flour remain. At this point the dough can be scooped, frozen, and baked later.
5. Scoop into medium sized balls (about 40-50 grams each) and place on a parchment lined baking sheet. Leave at least 1-2 inches between each ball of dough, as these cookies spread.
6. Bake for 10-12 minutes, or until the edges are set and the cookies are golden. The middles will still be soft but will continue cooking after the cookies are out of the oven. Don’t overbake.
7. Sprinkle with flaky salt if desired, let cool slightly and enjoy! Cookies are best freshly baked, but can be stored in an airtight container for 2 days or frozen for longer storage.

adapted from The Dahlia Bakery Cookbook

Notes:

• These are classic oatmeal chocolate chunk cookies, but feel free to play with the mix ins: add nuts, skip the chocolate entirely, or add raisins.
• If you want perfectly round cookies, use a large glass or cookie cutter to shape the cookies immediately after they come out of the oven.
• For a slightly more savory cookie, increase the salt in the dough to 3/4 teaspoons and skip the flaky salt on top.
• Brown sugar: both light and dark brown sugar will work here, but with slighty different results: light brown sugar will yield slightly paler cookies with a mild brown sugar flavor, and dark brown sugar will yield deeply chewy, molasses-forward cookies.