Thursday, February 24, 2011

Oatmeal Salted Chocolate Chip Cookies

These are to die for. The little bit of salt on top makes all the difference.

1 Cup Butter, melted (melt butter for nice chewy cookies or don't melt for fluffy cookies.)
1 1/2 Cup Brown Sugar
2 Large Eggs at room temp
2 Tsp Vanilla Extract
1 1/2 Cup Wheat Flour (or white)
1 Tsp Baking Soda
1/2 Tsp Salt
3 Cups Old Fashioned Oats
9 oz Bag of milk chocolate chips (or semi sweet chips)
Sea Salt  - Don't use table salt on top of the cookies. It's not the same thing.

1. Heat oven to 350 degrees.
2. Using a standing or hand mixer, beat together the butter and sugar until creamy and fluffy, about 4 minutes (getting this really fluffy is key to great cookies.)
3. Add salt, baking soda, vanilla, and the eggs. Mix until thoroughly combined.
4. Stir the flour in on a low setting.
5. Stir in oats and chocolate chips mixing well until combined. *
7. Drop by rounded tablespoonfuls onto parchment or silpat lined cookie sheet.
8. Press down a little bit on each cookie, and top with a light sprinkle of sea salt.
9. Bake 10 to 12 minutes or until golden brown.
10. Cool and serve.

*These freeze well. After step #6, dump your dough onto a big piece  of plastic wrap or parchment paper. Smooth into a rough log shape. Then bring up one of the long sides of the paper and tuck it around the log. Smooth into a uniform log. Roll the rest of the way and twist the ends. Place in an airtight container or zip top bag. Toss in the freezer for up to 3 mos. When baking, cut into rounds and add an extra minute or two in the oven.

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