Yes. You read that right. This might be one of my favorite cookies to date.
I’m a big time lover of sweet desserts with a little bit of saltiness added, and when I found these beauties in the archives of Real Simple I knew I had to make them for this month’s Leftovers Club.
I was paired with Susan at The Girl in the Little Red Kitchen for this month’s Leftovers Club (helllooooo peanut butter s’mores milkshakes?!). I hope you like them, Susan! For more information about joining the Leftovers Club, see my latest post about it here.
Back to the cookies.
The flakes of sea salt combined with bittersweet chocolate makes for a sweet but not too overpowering cookie - the most dangerous kind, if you ask me. Because I ate four of them in one sitting.
And that’s all I have to say about them.
Salted Oatmeal Chocolate Chunk Cookies (from Real Simple)
2 cups rolled oats
1 cup all purpose flour
3/4 teaspoon baking soda
1/4 teaspoon ground cinnamon
2 teaspoons flaked sea salt (I used this)
1 stick unsalted butter
4 tablespoons shortening (I KNOW but it makes it better and YOLO)
1/2 cup granulated sugar
1/2 cup packed light brown sugar
1 large egg
1 teaspoon vanilla extract
4 ounces bittersweet chocolate, chopped
Preheat your oven to 375 degrees and line two baking sheets with parchment paper.
In a small bowl, combine rolled oats, flour, baking soda, ground cinnamon and 1 teaspoon of salt.
In a separate mixing bowl, combine butter, shortening and both sugars. Mix with an electric mixer on medium until fluffy, about 3 minutes. Add the egg and vanilla extract. Turn the mixer to low and slowly add in the oats mixture, being careful not to overmix. Turn off the mixer and stir in the chocolate chunks.
Drop onto the cookie sheet by the tablespoon and sprinkle with remaining sea salt.
Bake for 10 minutes, rotating the pan halfway through so the cookies will cook evenly.
Allow to cool (if you can) and enjoy!