Is there anything better than a warm chocolate chip cookie? I really don’t think so! The ONLY thing that might make them a bit better is adding in some oats and a little bit of flaky sea salt, which is exactly what I’ve done here.
When I think of childhood, I think of these cookies. I picture my kids running in from playing with friends, and grabbing a warm chocolate chunk cookie from the cookie jar.
So, what makes these chocolate chunk cookies so special?
The combination of light and dark brown sugar is key. The light brown sugar gives just a hint of caramel flavor, while the dark brown sugar adds just a bit of molasses flavor. I love using oats in these cookies, because it makes them just a tiny bit healthy, but also adds a fun texture to the cookies. And flaky sea salt, well, enough said. It just brings out all the flavors of this cookie.
So, how do we make these tasty treats???
Cream together the butter and sugar! In the bowl of a stand mixer fitted with a paddle attachment, cream together the butter and both light and dark brown sugar on medium-high speed until fluffy, about 2-3 minutes. Scrape down the bowl halfway through creaming. Add eggs, one at a time, making sure they are well incorporated after each addition. Scrape down the bowl, and add the vanilla.
Add the dry ingredients. Meanwhile, in a medium bowl, stir together the flour, oats, chocolate chunks, salt, baking powder, and baking soda. With the mixer running on low, slowly add the flour mixture. Scrape down the bowl, and mix until just combined, about 1 minute.
Get to scooping! Using a 2 TBSP-sized cookie scoop, scoop the cookie dough onto a parchment lined baking sheet. Lightly cover, and place the cookie dough in the refrigerator for 1-2 hours. (NOTE: the dough can be placed in the freezer overnight as well.)
Bake bake bake. When you are ready to bake your cookies, preheat the oven to 375°F. Place 6 cookie dough balls on a large, parchment-lined baking sheet. Bake for 8-10 minutes, spinning the cookies halfway through. Remove from the oven and let cool for 5-8 minutes before moving to a cooling rack to cool completely.
NOTE: If you have placed the cookie dough in the freezer, be sure to let the cookie dough sit at room temperature for about 20 minutes before baking.
