It’s been a lazy late summer day at the Hershmossi homestead. This morning I went school supply shopping with some teacher pals, but with the crappy weather outside, we spent the afternoon inside working on our DIY headboard project (word to the wise: do not attempt this project. Seriously. Make this awesome bookcase instead, if you’re feeling couples-crafty) and working our way through Season 4 of Friends.
And what goes better with LOLing over Chanandler Bong than a nice, toasty oatmeal chocolate chip cookie? Oatmeal chocolate chip cookies are what oatmeal raisin cookies wish they could be. I mean, I like raisins as much as the next guy, but they do not belong in cookies.
Glad I got that out of the way.
I’m a big fan of subbing in a little bit of whole wheat flour in cookies, not really for health reasons, but for the texture. You know how whole wheat bread can be dense and chewy? The same qualities that can make your sandwich a little annoying to eat can be really nice in a cookie. Don’t get carried away adding TOO much whole wheat flour, or you’ll mess up the proportions of your baked good (also, be careful when substituting whole wheat flour for white flour, since the densities are different – use a kitchen scale or consult a conversion guide online. This recipe only uses 1/2 cup whole wheat flour, so subbing straight across by volume is fine, but in larger amounts it’ll get thrown off).
I am really quite terrible at making sweet baked goods, so please believe me when I say that these cookies are not only delicious and quick, but very hard to screw up.
Oatmeal Chocolate Chip Cookies with Sea Salt
makes about 5-6 dozen cookies
adapted from Betty Crocker
- 1 1/2 cups brown sugar, packed
- 1 cup (2 sticks) butter
- 1 teaspoon vanilla extract
- 1 egg
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup white [regular] flour
- 1/2 cup whole wheat flour (or just use 1 1/2 cups regular flour)
- 2 cups rolled oats (quick cooking or regular, not steel-cut)
- 1 cup chocolate chips (or use 1/3 cups butterscotch chips and 2/3 chocolate chips)
- coarse sea salt or kosher salt, for sprinking, optional (I have a confession to make: I don’t really buy sea salt. I use coarse kosher salt, and if I want to sound fancy and pretentious, I often just call it "sea salt" in recipe titles. I’m sorry. Just use kosher salt, It’ll be fine).
First things first, preheat your oven to 350 degrees F and take your butter out of the fridge. It needs to be soft before you start mixing.
With an electric mixer or a strong hand, combine the brown sugar and (softened) butter and beat until very smooth. This process takes about 1-2 minutes in my KitchenAid. By the time you’re done, you should have a delicious, light-brown mixture that would probably be awesome on toast.
Mix in the vanilla extract and the egg and beat for another 20-30 seconds, until smooth. Add the baking soda and salt and mix until well combined.
Add the flour and oats. Mix on low or stir gently until just combined (don’t overwork the dough). Stir in your chocolate and/or butterscotch chips.
Line some baking sheets with parchment paper or oil them lightly with butter or cooking spray. Measure out tablespoon-sized balls of dough and place 12 of them on each pan. If you have enough sheet pans (and you should!), you can bake 2 sheets at once.
Bake at 350 degrees for 5 minutes. Rotate the pans from top to bottom and bake for another 4-5 minutes, or until the cookies are just starting to brown at the edges. Remove from the oven and sprinkle each cookie with a pinch of salt, if desired (it’s important to do this while they’re still warm and somewhat gooey, so the salt sticks). Let cool on a rack for about 3 minutes, then take the cookies off the pan to continue cooling.