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"I went to a restaurant that serves 'breakfast at any time'. So I ordered French Toast during the Renaissance."--Steven Wright

Salted Oatmeal Cookies With Dark Chocolate Recipe

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This recipe for Salted Oatmeal Cookies With Dark Chocolate is from Recipes from Vicksburg and Beyond , one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


2 cups old-fashioned rolled oats (not quick-cooking)
1 cup all-purpose flour, spooned and leveled
teaspoon baking soda
teaspoon ground cinnamon
2 teaspoons sea salt
cup (1 stick) unsalted butter, at room temperature
4 tablespoons vegetable shortening
cup granulated sugar
cup packed light brown sugar
1 large egg
1 teaspoon pure vanilla extract
6 ounces bittersweet chocolate, coarsely chopped

Step 1
Heat oven to 375 F with the rack in the upper and lower thirds. Line 2 large baking sheets with parchment.

Step 2
Combine the oats, flour, baking soda, cinnamon, and 1 teaspoon of the salt in a medium bowl; set aside.

Step 3
Beat the butter, shortening, granulated sugar, and brown sugar with an electric mixer on medium-high speed until lightly and fluffy, 2 to 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 overmix). Stir in the chocolate.

Step 4
Drop heaping tablespoonfuls of the dough onto the prepared baking sheets, spacing them 2 inches apart. Sprinkle with the remaining 1 teaspoon of salt.

Step 5
Bake, rotating the pans halfway through, until lightly brown around the edges, about 10 to 12 minutes. Cool slightly on the baking sheets, then transfer to a wire rack to cool completely.

Number Of Servings:
Number Of Servings:
depends on how big you make the cookies really
Preparation Time:
Preparation Time:




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