These cookies will look so good on your cookie jars. Everyone will love to nibble on these beauties so just make sure you have a lot of extra cookies set aside. The first batch will definitely be gone in a few seconds. You can serve these cookies anywhere and anytime. My family has versions of this recipe so most of us eat this at home even when it’s not a special occasion.
Our friend over at My Baking Addiction has this to say about this recipe:
“Salted Chocolate Chunk Cookies are a sweet and salty simple treat. Perfect for tucking into your work lunchbox and for summertime treats around the pool too.”
Some of my cousins love to eat these with ice cream while some, like me, love to smother them with cream cheese. It depends on how you want to enjoy them.
Ingredients
1 1/2 cups Quaker old-fashioned oats
3 cups Gold Medal all-purpose flour
1 1/2 teaspoons Clabber Girl baking soda
1 1/2 teaspoons Clabber Girl baking powder
1 teaspoon sea salt
1 1/4 cups (2 1/2 sticks) Land O Lakes unsalted butter, room temperature
1 1/2 cups Domino packed light brown sugar
1 cup Domino granulated sugar
2 large Eggland’s eggs
2 teaspoons McCormick pure vanilla extract
2 1/2 cups Toll House semi-sweet chocolate chunks or chips
Instructions
Preheat oven to 350°F. Line baking sheets with parchment paper.
In a food processor, pulse the oats until they become the texture of coarse flour.
In a large bowl, whisk together the oats, flour, baking soda, baking powder and salt.
In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl with an electric mixer, beat the butter on medium speed for one minute. Add in the sugars and continue mixing for an additional 5-6 minutes. Mixture will become light and fluffy.
Reduce speed to low and add in eggs; mixing until combined. Add in vanilla and beat on medium speed for an additional minute. Reduce speed to low and gradually add in the dry ingredients until they are fully incorporated. Turn the speed back up to medium and mix for 1-2 minutes. Use a wooded spoon to stir in chocolate chunks.
Use a medium cookie scoop (about 1 1/2 tablespoons) to scoop dough onto prepared baking sheets. Bake in preheated oven for 12-14 minutes, or until golden brown. Remove cookies from oven and place pan on a cooking rack. Sprinkle each cookie with a bit of sea salt and allow cookies to cool completely.
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Quick Tip: You can serve this with vanilla ice cream if you like.
Thanks again to My Baking Addiction for this amazing recipe.