Friday, December 20, 2013

Bite-Sized Sea Salt Oatmeal Chocolate Chip Cookies

The name of this recipe is a mouthful, but I promise you these little chippers are not. They are the perfect size to pop into your mouth for a salty sweet treat at any time. Surprisingly I haven't been baking as much as I would have liked to this holiday season. But I guess that's what you get when you work 40+ hours a week, and try to keep a full social calendar. Eh, whatevs. Between my work, gym, eat, happy hour, sleep routines I found time to whip up these babies, and I won't lie to you when I say that these might be the best cookies I have ever made. Just barely crunchy on the outsides, and chewy in the center, with just the right amount of salt to compliment the semi-sweet chocolate chips. Mmmmmm.

Sea Salt Oatmeal Chocolate Chip Cookies


  • 2 cups all-purpose flour
  • 1 cup old-fashioned oats
  • 1 tsp. baking powder
  • 1/2 tsp. salt
  • 2 sticks butter (1 cup), room temperature
  • 1 cup packed brown sugar
  • 1/2 cup granulated sugar
  • 2 eggs, room temperature
  • 1 tsp. vanilla
  • 12 oz. semi-sweet chocolate chips
  • flaky sea salt for sprinkling 

Preheat oven to 350 degrees F.

In a medium bowl whisk together the flour, oats, baking powder, and salt. Set aside.

In a large bowl add in the butter, brown sugar, and granulated sugar. Mix with a hand or stand mixer until smooth and creamy. Add in the eggs, mixing well between each addition. Also add in the vanilla.

Slowly incorporate the dry ingredients into the wet, mixing with a spatula or large spoon. Once the mix is just combined, fold in the chocolate chips. 

Using a cookie scoop or small spoon, scoop 1/2 tbsp. sized dough balls onto a cookie sheet. Bake for 10-11 minutes until cookies are slightly brown and fragrant.

Immediately sprinkle the flaky sea salt onto each cookie while they are still hot, this way the salt will stick to tops as they cool.

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