Salted Chocolate Chunk Cookies are a sweet and salty simple treat. Perfect for tucking into your work lunchbox and for summertime treats around the pool too.
A couple of weeks ago I decided to rekindle my relationship with Rachael Ray. And by relationship, I mean watching her daytime talk show on NBC. Although I’m not much of a TV watcher, I’ve always enjoyed watching cooking shows – especially Rachael’s. She’s definitely a talker, but I adore her relatable personality and easy to follow recipes.
Since I loathe watching live TV almost as much I loathe cleaning toilets, I DVR the show and watch it while I’m baking or cooking dinner. I’ve been reminded that Rachael is, at her core, passionate about food – and that kind of passion makes you want to get into the kitchen and whip up something.
If you’ve ever tuned into one of her shows, you’re probably aware of the fact that she’s not much of a baker. So when she was raving about Grant’s Chocolate Chip Cookies, I had to print the recipe up immediately. First of all, I love anything sweet that is also salty, but ground oatmeal in the recipe also piqued my interest. I imagined the addition of ground oatmeal could create one heck of a cookie and texture, and that it did. The additional sprinkling of salt makes them absolutely exceptional.
Typically I bake very early in the morning before everyone is awake, or while Elle is taking her afternoon nap. But when I made these cookies, she was in the kitchen helping me every step of the way. From whisking together the dry ingredients and cracking eggs, to scooping out balls of dough – my little babe was so incredibly involved throughout the entire process.
If you follow me on Instagram, you may remember seeing a photo my little cutie pouring flour into a bowl. She’s been walking around the house with her own mixing bowls and whisk, creating imaginary cookie dough to feed Elmo and Cookie Monster ever since – which is pretty stinkin’ cute!
This recipe will forever bring back those memories for me, which makes it even sweeter. But aside from all that, this is a really good cookie. The kind of cookie you imagine when you’ve got a hankering for one.
Try my method for how to freeze cookie dough with this recipe and you’ll even be able to bake them up any time!
Make them right now – and DVR Rachael for later! Trust me – you’ll enjoy that perky cook.
- 1 1/2 cups old-fashioned oats
- 3 cups all-purpose flour
- 1 1/2 teaspoons baking soda
- 1 1/2 teaspoons baking powder
- 1 teaspoon sea salt
- 1 1/4 cups (2 1/2 sticks) unsalted butter, room temperature
- 1 1/2 cups packed light brown sugar
- 1 cup granulated sugar
- 2 large eggs
- 2 teaspoons pure vanilla extract
- 2 1/2 cups semi-sweet chocolate chunks or chips
- Preheat oven to 350°F. Line baking sheets with parchment paper.
- In a food processor, pulse the oats until they become the texture of coarse flour.
- In a large bowl, whisk together the oats, flour, baking soda, baking powder and salt.
- In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl with an electric mixer, beat the butter on medium speed for one minute. Add in the sugars and continue mixing for an additional 5-6 minutes. Mixture will become light and fluffy.
- Reduce speed to low and add in eggs; mixing until combined. Add in vanilla and beat on medium speed for an additional minute. Reduce speed to low and gradually add in the dry ingredients until they are fully incorporated. Turn the speed back up to medium and mix for 1-2 minutes. Use a wooded spoon to stir in chocolate chunks.
- Use a medium cookie scoop (about 1 1/2 tablespoons) to scoop dough onto prepared baking sheets. Bake in preheated oven for 12-14 minutes, or until golden brown. Remove cookies from oven and place pan on a cooking rack. Sprinkle each cookie with a bit of sea salt and allow cookies to cool completely.
Nutrition InformationYield 36 Serving Size 1 cookie
Amount Per Serving Calories 170Total Fat 5gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 2gCholesterol 11mgSodium 144mgCarbohydrates 32gFiber 1gSugar 20gProtein 2g