Does dessert really get any better than soft, warm, gooey, freshly baked cookies? Who doesn’t continuously burn their mouth eating cookies too soon out of the oven? Some things we just never change. I am always okay with a plain old, traditional, chocolate chip cookie. But, take a simple cookie dough and load it with different flavors and textures and it is immediately one thousand times better.
I’m a big fan of using chocolate chunks versus chocolate chips, not only is the chocolate usually a better quality, so the taste is better and I think they look really nice! Not that look is really what your worried about when your shoving freshly baked cookies into your mouth.
I’m not really sure why my mind associates oatmeal as being “healthy”, so therefore my mind associates oatmeal cookies as being “healthy”, even if they also contain butter, sugar, and chocolate. Just let me keep thinking that please. But seriously, even though adding oatmeal to cookies doesn’t make them any healthier, I do enjoy the taste and texture they add, so either way in my mind, it’s a win.
I highly recommend making a double batch of cookie dough, baking part of the dough, and portioning and freezing the remaining half of it. Than it’s a major win!! You get fresh, warm, gooey cookies that you wanted to start with. But you also get pre-portioned, pre-scooped cookies dough balls, ready to bake when you want cookies, without the hassle. But… you also get ready-to-eat cookie dough!! Don’t mind the raw eggs, I mean has eating some raw cookie dough really ever hurt anyone? Myself personally, I have never heard of anyone getting sick from cookie dough itself, so eat on.
In a large mixing bowl combine the oats, flour, cornstarch, baking soda, and salt. Whisk to combine and set aside. In the bowl of a stand mixer, or using a hand mixer, cream together the butter and sugars until smooth, 2-3 minutes. Add in the egg, egg yolk, and vanilla, mix until incorporated.
With the mixer on low slowly add in the flour mixture, beat until fully incorporated. Gently fold in the chocolate chunks using a rubber spatula. Cover the cookie dough and refrigerate for 30 minutes.
Preheat the oven to 350 degrees F, line one or two baking sheets with parchment paper. Scoop out the cookie dough into 1 1/2 inch balls and place them about 2 inches apart on the prepared sheet. Top with extra chocolate chunks, gently pressing them into the top of the cookie. Bakes for 12-13 minutes, rotating half way through. The cookies will be very soft but still set. Transfer to a cooling rack and allow to cool slightly before eating. (Or don’t like me!)
- 1 1/2 cups Rolled Oats
- 1 1/2 cups Flour
- 1 tsp Cornstarch
- 1 tsp Baking soda
- 3/4 tsp Salt
- 12 Tbsp Unsalted butter, at room temperature
- 3/4 cup Sugar
- 3/4 cup Light brown sugar
- 2 Large eggs
- 2 tsp Vanilla extract
- 4 oz semisweet chocolate chunks, plus extra for on top
- Flaky sea salt, for garnish
- Whisk together oats, flour, cornstarch, baking soda, and salt in a medium bowl. Beat butter and sugars in a large mixer bowl at medium speed until creamy; beat in egg, egg yolk, and vanilla until combined. Reduce speed to low and gradually add flour mixture; beat just until incorporated. Fold in chocolate. Cover dough and chill in the refrigerator for 30 minutes.
- Preheat oven to 350°F and line two baking sheets with silicone mats or parchment paper. Form 1 1/2-inch balls of dough and place two inches apart on prepared baking sheets (9 per baking sheet). Top with chocolate, pressing gently to adhere.
- Bake, rotating pans halfway through, for 12 to 13 minutes, until edges are set. Remove from oven and sprinkle with flaky salt. Let cookies cool for 10 minutes on baking sheets, then transfer to a wire rack to cool completely.