Directions: |
Directions:*Semisweet, bittersweet milk or dark chocolate can be used.
**Crushed potato chips, pretzels, toffee pieces, chopped candy bars, coconut flakes, nuts can be used. Feel free to mix and match, and if it's more than 1 cup, that's ok.
In a medium bowl, combine flour, baking soda, baking powder, sea salt, oats and cinnamon and set aside.
Cube 14 tablespoons cold, unsalted butter and add it to the bowl of a stand mixer. Handheld beaters or a wooden spoon also work here. Beat together the butter, granulated sugar, brown sugar, egg, egg yolk and vanilla until combined. Mix, but don't overbeat. You will have clumps of butter, and that's ok. The goal here is to keep the butter as cold and firm as possible throughout the entire recipe.
Add the dry ingredients to the bowl and using a wooden spoon, mix until just incorporated. Chop chocolate bar and add to bowl. Add mix-ins. Mix chocolate and mix-ins into the dough with a wooden spoon, distributing as evenly as possible.
Using your hands, form 1½ inch balls from all the dough at one time. Place on a parchment lined cookie sheet (should make about 3 dozen).
Freeze the dough balls for at least 30 minutes. Freezing makes the butter firm again, which slows it from melting in the oven which prevents it from spreading too fast while baking. Do not skip this step.
Preheat your oven to 350º
Take as many balls as will fit on your baking sheet with 2 inch spacing and place them directly from freezer onto the baking sheet and into the oven.
Bake cookies for 15 minutes. Remove from oven and sprinkle with sea salt.
*You can store unbaked cookie balls in Ziploc bag in freezer and bake fresh whenever you want fresh cookies! Can use chocolate chips instead of a chopped chocolate bar.
Favorite mix-ins: chopped Reese's peanut butter cups, chopped Heath bars, mini M&M's. |
This recipe for Oatmeal Cookie Hugs is from