Thin and chewy oatmeal chocolate chip cookies
These oatmeal chocolate chip cookies come together in 30 minutes, but they’re far from boring! Oatmeal adds a delicious chewy texture, and dark chocolate and sea salt take this cookie to the next level. This no chill recipes is perfect for when you need cookies asap!
Equipment
- Mixing bowl
- Baking tray
- Parchment paper
Ingredients
- 150g (1 1/4 cup) all purpose flour
- 45g (1/2 cup) whole oats
- 1/2 tsp salt
- 3/4 tsp baking soda
- 113g (1/2 cup) unsalted butter, room temperature
- 150g (3/4 cup) brown sugar
- 50g (1/4 cup) white sugar
- 1 tsp vanilla extract
- 1 egg, room temperature
- 113g (4 oz) dark chocolate, chopped
- flaky sea salt (optional)
Instructions
- Line a baking tray with parchment paper and preheat the oven to 350 °F
- Mix together the flour, oats, salt, and baking soda in a bowl and set aside
- In a large mixing bowl, cream together the butter, brown sugar, and white sugar. Add the vanilla extract and egg and mix until combined
- Add the dry ingredients and mix until a cohesive dough forms. Fold in the chopped dark chocolate, setting a few pieces aside to add on top of the cookie dough balls before baking
- Form 2 tbsp (50g) size cookie dough balls, and place on a baking tray. Top each ball with 2 - 3 dark chocolate chunks that you saved from earlier. Space them about 2 inches apart
- Bake for 11 - 14 minutes until golden brown and the edges are crispy
- Sprinkle with flaky sea salt