Rating: 3.5 stars
383 Ratings
  • 1 star values: 17
  • 2 star values: 89
  • 3 star values: 115
  • 4 star values: 52
  • 5 star values: 110

You'll sprinkle each delicious dark chocolate cookie with flaky Maldon sea salt right before baking, giving it the perfect sweet-and-salty flavor that's sure to keep you coming back for more.

Rebekah Peppler

Gallery

Credit: Roland Bello

Recipe Summary

hands-on:
20 mins
total:
55 mins
Yield:
Makes 2 dozen cookies
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Talk about the best of both worlds: These decadent oatmeal cookies are the ideal balance of chewy, chocolatey, and cinnamon-spiced. Oatmeal adds a toasty flavor and bit of protein, too. While the recipe calls for vegetable shortening—this gives your cookie structure and a soft, tender crumb—feel free to use butter or coconut oil instead. Love oatmeal raisin? Use them in place of the chopped bittersweet chocolate, or add both.

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat oven to 375° F with the rack in the upper and lower thirds. Line 2 large baking sheets with parchment.

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  • 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 overmix). 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.

Tips

Storage suggestion: Keep the cookies at room temperature in an airtight container for up to 5 days.

Nutrition Facts

163 calories; fat 9g; saturated fat 4g; cholesterol 18mg; sodium 228mg; protein 2g; carbohydrates 20g; sugars 11g; fiber 1g; iron 1mg; calcium 10mg.
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