Oatmeal Dark Chocolate Sea Salt Cookies

Dark cookies with light and brown sugars, quick oats, Dove dark chocolate chunks, and topped with coarse sea salt.

This cookie recipe has a rich, buttery flavor with a chewy texture from the quick oats. The addition of chopped dark chocolate adds a decadent, slightly bitter note that balances the sweetness of the brown sugar. The sprinkle of coarse sea salt on top enhances the flavors and gives a subtle salty crunch to each bite.

Ingredients

  • 1 cup all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 cup unsalted butter, softened
  • 1/2 cup light brown sugar
  • 1/2 cup dark brown sugar
  • 1 egg
  • 2 teaspoons vanilla extract
  • 1/2 teaspoon salt
  • 1 1/2 cups quick oats
  • 12 Dove dark chocolates, chopped
  • Coarse sea salt for topping

Instructions

  1. Stir together the flour and baking soda in a mixing bowl and set aside.
  2. Add softened unsalted butter with the light and brown sugar to a stand mixer bowl and whisk together.
  3. Add the egg, salt, and vanilla extract and mix together well.
  4. Add the flour mixture and oats and mix together.
  5. Chop 12 Dove dark chocolates into bite size chunks and stir in the dough.
  6. Preheat the oven to 375 degrees.
  7. 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.
  8. Bake for 10 minutes and let continue to cook a couple minutes on the baking sheet before transferring to a wire rack to cool.

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.

Bake for 10 minutes and let continue to cook a couple minutes on the baking sheet before transferring to a wire rack to cool.