Oatmeal chocolate chunk cookies
1/2 cup (113g) butter, melted and cooled
1/2 cup (111g) light brown sugar
2 teaspoons pure vanilla extract
1 large brown egg, beaten
3/4 cup (105g) unbleached flour
1/4 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon fine sea salt
1 1/2 cups (150g) regular rolled oats
3.2 ounces (90g) dark chocolate, roughly chopped
Preheat oven to 350ºF. Line a large baking sheet with a silicone mat (or parchment paper).
Combine the butter and sugar in a large mixing bowl. Stir in the vanilla extract and egg. Add the flour, baking soda, and sea salt; stir to combine then fold in the rolled oats and chocolate chunks.
Cover the bowl with plastic and refrigerate for at least two hours. 24 hours is best. Bring back to room temperature before scooping and baking. You can bake the dough immediately but I wouldn’t recommend it.
Using a #40 scoop, drop the dough onto the prepared baking sheet. If you want distinct chunks of chocolate on top, put a chunk or two in the scoop before you pack it with dough. Top with flaky salt. Bake at 350˚F for 10-11 minutes. Let cool for five minutes before transferring to a wire rack.
Yield: ~16 cookies
Notes: If you want to make these with brown butter, reduce the flour to 2/3 cup (93g). Swap the chocolate chunks with raisins for a traditional oatmeal raisin cookie, and add 1/2 teaspoon cinnamon and a pinch of nutmeg when you combine the dry ingredients. If making oatmeal raisin cookies, replace the dark brown sugar with light brown sugar.
Links: Silicone baking mat, #40 cookie scoop, and dark chocolate.
