This is a tasty oatmeal chocolate chip cookie that’s simple to make. It’s a nice combination of crunchy, chewy, sweet and salty. If you prefer not to use the vegetable shortening, you can substitute with coconut oil. Also, instead of bittersweet chocolate, you can use any chocolate you prefer (I use bittersweet or dark chocolate). Enjoy!
Recipe from Real Simple Magazine.
Salted Oatmeal Cookies with Dark Chocolate
Makes about 2 dozen cookies.
2 cups old-fashioned rolled oats (not quick-cooking)
1 cup all-purpose flour, spooned and leveled
3/4 teaspoon baking soda
1/4 teaspoon ground cinnamon
2 teaspoons flaky sea salt (such as Maldon)
1/2 cup (1 stick) unsalted butter, at room temperature
4 tablespoons vegetable shortening
1/2 cup granulated sugar
1/2 cup packed light brown sugar
1 large egg
1 teaspoon pure vanilla extract
6 ounces bittersweet chocolate, coarsely chopped
- Heat oven to 375° F with the rack in the upper and lower thirds. Line 2 large baking sheets with parchment.
- Combine the oats, flour, baking soda, cinnamon, and 1 teaspoon of the salt in a medium bowl; set aside.
- Beat the butter, shortening, granulated sugar, and brown sugar with an electric mixer on medium-high speed until lightly and fluffy, 2 to 3 minutes. Beat in the egg and vanilla. Reduce the mixer speed to low and gradually add the flour mixture, mixing just until combined (do not over mix). Stir in the chocolate.
- Drop heaping tablespoonfuls of the dough onto the prepared baking sheets, spacing them 2 inches apart. Sprinkle with the remaining 1 teaspoon of salt.
- Bake, rotating the pans halfway through, until lightly brown around the edges, about 10 to 12 minutes. Cool slightly on the baking sheets, then transfer to a wire rack to cool completely.
- Storage suggestion: Keep the cookies at room temperature in an airtight container for up to 5 days.