Chewy Oatmeal Cookies with Chocolate Chunks and Sea Salt
It is Sunday, the kids are playing outside, and I have a list of other things around the house I could be doing. But baking cookies just felt right.
I was going to make a chocolate chunk but wanted to switch things up. So did my favorite chewy oatmeal cookies and added chocolate chunks and topped with flaked sea salt.
Homemade cookies have a way of slowing life down. My mom made this recipe often when I was growing up. We would come inside from playing and cookies would be on the counter. It always felt like homemade cookies were on the counter.
Today’s baking session reminded me of my childhood. By golly, life isn’t perfect lately, and as a mom you wonder if you’re doing things right… but hey - at least I know when my kids get older, I think they’ll remember coming in from playing with friends and having a homemade cookie on the counter. :)
Hope you enjoy this recipe! And if you love it, you can grab my cookie cookbook where you’ll find it as my top ten cookie recipes that I make time and time again.
Enjoy! Tag @urban.apron when you make these, I love to see it and connect!
Chewy Oatmeal Cookies with Chocolate Chunks and Sea Salt
2 sticks unsalted butter (1 cup)
1 cup dark brown sugar
1 cup white sugar
2 eggs
1 teaspoon pure vanilla extract
1 teaspoon baking soda
1/2 teaspoon salt
2 cups all-purpose flour
2 cups oats (quick cooking oats or rolled oats - either will work!)
2 cups of chocolate chunks (I chop up a large bar of bittersweet chocolate)
Flaked sea salt, for sprinkling
Directions:
In a mixer, cream the butter and the sugars until creamy. Add in the eggs, vanilla, baking soda, and salt to combine. Slowly add in the flour and then the oats, mixing until just combined.
Add in the chocolate chunks.
Put tablespoon dough balls on a cookie sheet with parchment paper. Sprinkle with sea salt.
Bake in a 350-degree oven for about 9-10 minutes, rotating sheets halfway through baking. At nine minutes, check to see if cookies are lightly golden on the edges and almost done in the middle. If the middle seems too undone, bake for one to two minutes more. Remove from oven, and let cool on sheets for a few minutes before removing to a wire rack to cool completely.
Store at room temperature.