Soft, chewy oatmeal cookies loaded with chocolate chunks and sprinkled with sea salt
Servings 24cookies
Prep Time 20 minutesmins
Cook Time 10 minutesmins
Chill Time 30 minutesmins
Total Time 1 hourhr
Equipment
1 oz. portion scoop, optional
Ingredients
1 1/2cupsAll-purpose flour
1tspCornstarch
1tspBaking soda
1tspSalt
1cupUnsalted butter, melted
3/4cupGranulated sugar
3/4cupLight brown sugar
2Large eggs, room temperature
1tbspVanilla extract
1 1/2cupsOld fashioned rolled oats
12ozSemisweet chocolate chunks
Instructions
Preheat oven to 350 degrees F, line baking sheets with parchment paper or silicone mats, set aside.
In a small mixing bowl combine the flour, cornstarch, baking soda, and salt, stir to combine.
In the bowl of a hand or stand mixer fitted with a paddle attachment mix together the melted butter and sugars, on low speed for 2-3 minutes. Add in the eggs, one at a time, and the vanilla. Scrape down the sides of the mixer bowl.
Slowly add in the dry ingredients into the wet ingredients, mix on low until combined. Fold in the oats and chocolate chunks, reserve a handful of chocolate chunks to press on top of the cookies prior to baking if desired. Cover and chill for 30 minutes.
Using a portion scoop or measuring spoon, scoop even sized balls of cookie dough – roughly 1 oz. Arrange evenly on the prepared baking sheets, leaving about 2 inches between each cookie.
Bake for 10-12 minutes until golden brown, cookies will still be soft in the middle. Allow to cool for a few minutes on the cookie sheet before transferring to a cooling rack. Sprinkle with sea salt if desired and enjoy!