Salted Oatmeal Cookies With Dark Chocolate Recipes

SALTY OATMEAL CHOCOLATE CHUNK COOKIES

Steps:

• Preheat the oven to 375 degrees F. Line 3 sheet pans with parchment paper.
• In an electric mixer fitted with the paddle attachment, beat the butter, brown sugar, and granulated sugar on medium-high speed for 3 minutes, until light and fluffy. Scrape down the bowl with a rubber spatula. On low speed, add the vanilla, then the eggs, one at a time. Scrape down the bowl again.
• Meanwhile, sift the flour, baking soda, and salt into a medium bowl. Mix in the oats. With the mixer on low, slowly add the flour mixture to the butter-sugar mixture. Don't overbeat it! With a rubber spatula, stir in the chocolate and cranberries until the dough is well mixed. With a 1 3/4-inch ice cream scoop (or two spoons), scoop round balls of dough onto the prepared sheet pans. Sprinkle lightly with fleur de sel. Bake for 10 to 12 minutes, until nicely browned. Serve warm or at room temperature.

DARK CHOCOLATE OATMEAL COOKIES

Steps:

• Preheat oven to 350°F. Butter large rimmed baking sheet. Sift first 4 ingredients into medium bowl. Using electric mixer, beat butter in large bowl until fluffy. Add sugar and vanilla; beat until blended. Add flour mixture and beat until moist clumps form. Mix in oats with spatula until evenly distributed (dough will be very firm). Add chocolate chips and knead gently to blend.
• Using moistened palms, shape 1 generous tablespoon dough into ball. Place on prepared sheet; flatten to 2-inch round. Repeat with remaining dough, spacing rounds about 2 inches apart.
• Bake cookies until center is slightly firm and top is cracked, about 14 minutes. Cool on sheet.

SALTED-BUTTER OATMEAL CHOCOLATE CHIP COOKIES

Steps:

• Whisk all-purpose flour, whole wheat flour, baking powder, baking soda, and salt in a medium bowl.
• Using an electric mixer on medium speed, beat butter, brown sugar, and granulated sugar in a large bowl until light and fluffy, 3-4 minutes. Add eggs one at a time, beating after each addition to incorporate before adding the next. Reduce mixer speed to low and gradually add dry ingredients, beating until just incorporated. Add oats and vanilla and beat just to combine. Fold in chocolate with a spatula.
• Turn dough out onto a work surface and flatten to a disk. Freeze 15-20 minutes to prevent dough from spreading too much as it bakes, or ideally chill 24-36 hours.
• Meanwhile, place racks in upper and lower thirds of oven; preheat to 350°F. Line 2 rimmed baking sheets with parchment paper.
• Drop 1/4 cupfuls of dough onto prepared sheets. Bake cookies, rotating sheets front to back and top to bottom halfway through, until just golden brown around the edges, 12-15 minutes (cookies will firm up as they cool). Let cookies cool on baking sheets 5 minutes, then transfer to wire racks and let cool completely. Let baking sheet cool completely before lining with fresh parchment and spooning on dough for third batch.
• Do Ahead: Dough can be made 3 months ahead. Wrap tightly with plastic and freeze. Cookies can be made 1 day ahead. Store in an airtight container at room temperature, or freeze up to 3 months.

DARK CHOCOLATE AND BUTTERSCOTCH OATMEAL COOKIES

Steps:

• Preheat oven to 350 degrees. Cream butter,oil, yogurt, vanilla extract, and sugar in a large mixer. Then in a seperate bowl combined dry ingredients. Slowly add dry ingredients to wet mixture. Once fully mixed add chips. Bake on parchment paper for 13 minutes.

SALTED OATMEAL COOKIES

Steps:

• In the large bowl of a stand mixer fitted with the paddle attachment, beat the butter for a few minutes on medium-high speed until light and fluffy. Scrape down the sides of the bowl and add the sugars, baking powder, baking soda and cinnamon, beating until the mixture is well blended. Reduce the speed to medium and add the eggs and vanilla extract, mixing until well incorporated. Reduce the speed to low and add the flour and oats, scraping down the sides of the bowl as necessary and mixing just until they are incorporated. Cover the bowl with plastic wrap and chill the dough for at least an hour before baking.
• Preheat the oven to 375 degrees. Line a large baking sheet with parchment paper.
• Form the dough into golf ball-size balls and place about 2 inches apart on the baking sheet. Sprinkle sea salt generously on top of each ball of dough, as you would sugar. Bake 1 sheet at a time for 15 minutes or until the cookies are puffed and beginning to turn golden, being careful not to overbake. (The cookies should have a tender interior.) Transfer the cookies, still on the parchment paper, to a wire rack to cool completely.