Ingredients: |
Ingredients: 2 cups old-fashioned rolled oats (not quick-cooking)
1 cup all-purpose flour, spooned and leveled
¾ tsp baking soda
¼ tsp ground cinnamon
2 tsp flaky sea salt
½ cup (1 stick) unsalted butter
4 tbs vegetable shortening (I used margarine)
½ cup granulated sugar
½ cup packed light brown sugar
1 large egg
1 tsp pure vanilla extract
6 oz bittersweet chocolate, coarsely chopped
|
Directions: |
Directions:1. Heat oven to 375º with rack in the upper and lower thirds. Line 2 large baking sheets with parchment.
2. Combine the oats, flour, baking soda, cinnamon, and 1 tsp of the salt in a medium bowl; set aside.
3. Beat the butter, shortening, granulated sugar, and brown sugar with an electric mixer on medium-high speed until lightly and fluffy, 2 or 3 minutes. Beat in the egg and vanilla. Reduce the mixer speed to low and gradually add the flour mixture, mixing just until combined (do not over mix). Stir in the chocolate.
4. Drop heaping tablespoons of the dough onto the prepared baking sheets, spacing them 2 inches apart. Sprinkle with the remaining 1 teaspoon of salt.
5. Bake, rotating the pans halfway through, until lightly brown around the edges, about 10-12 minutes. Cool slightly on the baking sheets, then transfer to a wire rack to cool completely.
6. Storage suggestion: Keep the cookies at room temperature in an airtight container for up to 5 days.
Tip - Chucks of chocolate make this cookie gooey and decadent. For a sweeter variation, substitute half or all of teh dark chocolate with chopped white chocolate. |
This recipe for Salted Oatmeal Cookies with Dark Chocolate is from