Have I ever told you guys that I travel with an emergency chocolate bar in my bag at all times? It’s for “emergency” purposes only. I also always have a bag of Oatmeal Chocolate Chip Cookies stocked in the freezer 24/7 in case of an at home “emergency.”
The Dalkin fam has been making this Oatmeal Chocolate Chip Cookie recipe on repeat for years. Between my parents, me and my sister, it’s a sure bet that there are dozens of Oatmeal Chocolate Chip Cookies happening on a weekly basis. #sorrynotsorry
These Oatmeal Chocolate Chip Cookies pass all my cookie standards too – soft and chewy on the inside, just slightly crispy on the outside, and dusted with maldon sea salt on top! Can’t go wrong with that perfect combo.
Oatmeal Chocolate Chip Cookies
- 8 oz unsalted butter softened
- 1 1/2 cup dark brown sugar
- 2 large eggs
- 2 teaspoon pure vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon sea salt
- 1/2 teaspoon baking powder
- 1 3/4 cups old-fashioned oats
- 10 oz chocolate chips
- maldon sea salt flakes for dusting
- Pre-heat oven to 350 degrees. Line 2 baking sheets with parchment paper and set aside.
- In a large mixer, combine the softened butter and brown sugar with a whisk attachment. Let whisk for 2 minutes. Add the eggs one at a time, followed by the vanilla extract. Add the flour, baking soda, sea salt and baking powder and slowly combine, making sure not to over-mix the batter. Add the oats and chocolate chips and combine. Refrigerate batter for 1 hour.
- Using a 1 inch scoop, scoop 12 cookies onto each parchment lined baking sheet and dust with a few maldon sea salt flakes. Transfer sheets into oven and bake for 10-12 minutes until the cookies just slightly turn a golden brown color on the edges but are still soft and chewy in the middle. Remove from oven, transfer to cooling rack. Repeat process for remaining dough.
- Cool the cookies completely before packing up and storing in an air-tight container.