Oatmeal Dark Chocolate Cookies
Dark cookies with light and brown sugars, quick oats, Dove dark chocolate chunks, and topped with coarse sea salt.
This recipe for Oatmeal Dark Chocolate Cookies is a delightful treat blending sweet and salty flavors. The preparation starts by mixing all-purpose flour and baking soda. In a stand mixer, unsalted butter is creamed with light and dark brown sugar until smooth. An egg, vanilla extract, and salt are then added to this creamy mixture. The dry ingredients are gradually incorporated, followed by quick oats, creating a textured dough. The star ingredient, Dove dark chocolates, are chopped into bite-sized chunks and folded into the dough, adding a luxurious chocolatey depth. Preheat the oven to 375°F (190°C) while forming the cookies using a 2-inch scoop onto a parchment-lined baking sheet, spacing them out. Each cookie is slightly flattened and sprinkled with coarse sea salt, enhancing the flavors with a subtle crunch. Bake for about 10 minutes until golden around the edges but soft in the center. After a brief rest on the baking sheet, transfer them to a wire rack to cool. These cookies offer a delightful combination of creamy chocolate chunks, chewy oats, and a hint of sea salt, making them a perfect sweet-salty indulgence.
- 1 cup all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 cup unsalted butter, softened
- 1/2 cup light brown sugar, packed
- 1/2 cup dark brown sugar, packed
- 1 large egg
- 2 teaspoons vanilla extract
- 1/2 teaspoon salt
- 1 1/2 cups quick oats
- 12 Dove dark chocolates, chopped into bite-sized chunks
- Coarse sea salt, for topping
Prepare Dry Ingredients:
- In a medium-sized bowl, whisk together the all-purpose flour and baking soda. Set aside.
Cream Butter and Sugars:
- In the bowl of a stand mixer fitted with the paddle attachment, cream together the softened unsalted butter, light brown sugar, and dark brown sugar until smooth and well combined.
Add Wet Ingredients:
- Incorporate the egg, vanilla extract, and salt into the butter-sugar mixture, mixing until well blended.
Combine Dry and Wet Mixtures:
- Gradually add the prepared flour mixture to the wet ingredients, mixing just until incorporated.
- Fold in the quick oats.
- Chop the Dove dark chocolates into bite-sized chunks and gently fold them into the cookie dough.
- Preheat your oven to 375°F (190°C).
- Using a 2-inch cookie scoop, drop rounds of dough onto a baking sheet lined with parchment paper, spacing them apart.
- Gently flatten each cookie slightly with the back of the scoop or your fingers, and sprinkle a pinch of coarse sea salt atop each one.
- Bake the cookies in the preheated oven for approximately 10 minutes, or until the edges are golden but the centers are still soft.
- After removing the cookies from the oven, allow them to sit on the baking sheet for an additional 2 minutes to set before transferring them to a wire rack to cool completely. Enjoy your delectable Salted Oatmeal Chocolate Chunk Cookies!
Stir together the flour and baking soda in a mixing bowl and set aside.
Add softened unsalted butter with the light and brown sugar to a stand mixer bowl and whisk together.
Add the egg, salt, and vanilla extract and mix together well.
Add the flour mixture and oats and mix together.
Chop 12 Dove dark chocolates into bite size chunks and stir in the dough.
Preheat the oven to 375 degrees. Scoop the dough with a 2″ scooper onto parchment paper on a baking sheet. Push down to flatten a bit and add a pinch of coarse sea salt on the tops.