Chocolate chip oatmeal cookies with sea salt
makes 28-32 cookies
- 1/2 pound 2 sticks unsalted butter, at room temperature
- 1 1/2 cups light brown sugar
- 2 teaspoons pure vanilla extract
- 2 eggs plus 1 egg yolk
- 1 3/4 cups all purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon fine sea salt
- 1 1/4 cups rolled oats
- 1 1/2 cups chocolate chips
- Coarse salt to sprinkle on top of cookies (sea salt or fleur de sel)
Preheat oven to 375 F.
Prepare 3 cookie sheets lined with parchment paper.
In a bowl, combine the flour, oats, baking soda and sea salt.
Cream the butter with the sugar in a mixer with a paddle attachment, for 3-4 minutes, until light and fluffy. I do this step by hand with a rubber spatula.
Add the vanilla and eggs, one at a time, and mix on low speed until just combined. Make sure to scrape down the sides of the bowl.
Add the flour mixture in 3 parts, and combine. Do not over mix. Stir in the chocolate chips with a spatula.
Measure cookies with a tablespoon and place on the cookie sheet, using another spoon to scoop out the dough (or use a small ice cream scoop). Sprinkle with coarse salt (I used a pink Himalayan sea salt, but any coarse salt will do.)
Bake for 10-12 minutes, until nicely browned. Cool on a rack.