I am not going to tell you how many of these cookies I just had. For breakfast. I think the amount of oatmeal supersedes any need to think of these as dessert. In my book the oatmeal just makes these an anytime of day food. They are super chewy and delicious.
Jasper was helping me make these. Those are his fingers on the bowl.
Start with softened butter and sugars in bowl. Beat until creamy.
Add the eggs, one at a time and beat until combined.
Add vanilla and mix it up some more.
Add flour, salt and baking soda.
Chocolate chips and the oatmeal. (See lots of oatmeal; definitely breakfast.)
I found this at the store and decided to splurge. Any course/flaky sea salt would work.
Flatten the cookies (I used the bottom of a glass that I sprayed with cooking spray.) Sprinkle with the sea salt.
Oatmeal Chocolate Chip Cookies with Sea Salt
makes about 3-4 dozen
2 sticks butter, softened
1 cup brown sugar
1/2 cup sugar
2 teaspoons vanilla
1 1/2 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
3 cups old fashioned oatmeal
1 12 ounce bag chocolate chips
sea salt flakes for sprinkling on cookies (not regular table salt for this bit)
Pre heat oven to 350°. Line cookie sheets with parchment paper.
In a small bowl, whisk flour, baking soda and salt. Set aside.
In bowl beat sugars and butter until creamy. Add eggs one at a time, beating after each addition until combined. Next add vanilla and combine.
Add flour mixture. Starting on slow/stir combine flour into batter. Increase speed to ensure completely mixed. Once incorporated add oatmeal and chocolate chips, stirring into batter.
Using a small scoop (about 1 tablespoon), drop onto ready pans. Flatten each cookie and sprinkle a few flakes of sea salt on top.
Bake 10-12 minutes or until golden. Remove from oven and cool on pan for approximately 2 minutes, then transfer to cooling rack to cool completely.