You may remember last month when I shared the delicious Spiced Pumpkin Loaf recipe. Each month I am pared up with another blogger and asked to pick a recipe off their blog to create and write about. It’s a win-win situation. I find out about a new blog and a get to make a new recipe at the same time! Salted Oatmeal Chocolate Chip Cookies looked like an amazing recipe.
This month I was pared up with Jess’s blog Simple, Clean & Homemade. Her blog is relatively new, she started it in March 2012. It was a challenge to herself to try out new recipes that she never though she would make. I’m certainly glad she started writing and I am thrilled to have found her blog and had the opportunity to try one of her recipes.
It was hard to choose just one recipe, as they all look delicious. However we were having family for the weekend and her Salted Oatmeal Chocolate Chip Cookies recipe looked just perfect to have on hand. I made the recipe just as Jess wrote it. what intrigued my about this recipe was that Jess mentioned that these cookies were ot overly sweet, despite the large quantity of chocolate. The salt brings out the flavor of the chocolate without making the cookie too sweet.
Salted Oatmeal Chocolate Chip Cookies
(4-6 dozen cookies)
- 2 sticks butter, softened
- 3/4 cup granulated sugar
- 1 cup brown sugar, not packed
- 2 teaspoons vanilla
- 2 eggs, room temperature
- 1 teaspoon salt
- 2 tablespoons cinnamon
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 2 1/2 cups blended oatmeal (About 3 cups rolled oats unblended)
- 2 cups flour
- 1/2 cup milk chocolate chips
- 1 cup chocolate chunks
- 1 1/2 cups dark chocolate chips
- Pink Australian Flake Salt
In the food processor or Vitamix flour canister, blend oats into a fine flour.
Cream the butter and sugar in a stand mixer or electric hand mixer. Add vanilla and eggs. Beat until fluffy. Add salt, cinnamon, baking powder, and baking soda. Beat to incorporate. Slowly add flour and blended oats. Beat to combine. Add chocolate and beat until evenly dispersed.
Roll into balls and store in a plastic container. Store in the refrigerator for at least 2 hours. I was running out of time so I formed the cookies into balls and put them right on the cookie sheet. I then sprinkled them with the salt and baked them right away.
Heat oven at 375 degrees. Break the cookie dough balls in half and stack them broken side up. Sprinkle with Pink Australian Flake Salt.
Place on an ungreased baking sheet. Bake at 375 for 8-12 minutes. Remove from the oven and place on a cooling rack. Allow to cool about 2 minutes before removing them from the pan.
The cookies were a big hit! This is definitely a recipe I will make again. Warm from the oven they were amazing! Can’t beat the sweet salty combination!