Chocolate Chip Oatmeal Cookies

Today’s post is about these absolutely irresistible Chocolate Chip Oatmeal Cookies.

Which while I’m right here do you call them Chocolate Chip Oatmeal or Oatmeal Chocolate Chip? Not that it matters but I actually went back and forth with that for a minute when I sat down to write this.

As much as I LOVE, and I mean legit LOVE a good chocolate chip cookie; lately adding oats to cookie dough has really been doing it for me. They add flavor and substance and give great texture. Sprinkle a little flaky sea salt on top and BAM!!! Absolutely irresistible Oatmeal Chocolate Chip Cookies.

Like with most cookie dough this one is divine. While you’re putting the dough together it just becomes this thick, sticky, buttery amazing-ness that will no doubt bake into some delicious cookies.

So let’s talk about the chocolate that’s used in this recipe. I did add your standard semi sweet chocolate chips into the cookie dough. But, what I also decided to do this time around was to incorporate some more chocolate on the actually surface of the cookies. I used Ghirardelli Chocolate Melting Wafers to achieve this. All you do is pop the cookies in the oven like you normally would and about 6 or 7 minutes into the baking time you’re going to take the cookies out and carefully (don’t burn yourself) place a wafer or two (or you can break them up) right onto the surface of the cookies. At this point they still have about 6 or 7 minutes of baking time to go so return them to the oven and let them bake completely. When you pull them out of the oven the wafers will be melted, resulting in chocolate-y, gooey perfection.

And of course, once they’re out of the oven, sprinkle some flaky sea salt on top of them ?

I highly recommend the sea salt, you can forgo it if you want but a little sweet and salty never hurt anyone annndddd salt does compliment chocolate ?

Chocolate Chip Oatmeal Cookies

Irresistible Chocolate Chip Oatmeal Cookies

Print Pin

Servings: 40

Author: Kimberly | Just Add Sprinkles

Ingredients

• 1 and 3/4 cup all purpose flour
• 1/2 teaspoon salt
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon ground cinnamon
• 1 and 1/2 sticks unsalted butter room temperature
• 3/4 cup granulated sugar
• 1 and 1/4 cup dark brown sugar packed
• 2 large eggs plus 1 egg yolk
• 1 teaspoon pure vanilla extract
• 3 cups of old fashioned rolled oats
• 1 and 1/2 cups semi sweet chocolate chips
• *Chocolate melting wafers see note
• Flaky sea salt optional - but highly recommended

Instructions

• Preheat oven to 350 degrees. Line a baking sheet with parchment paper and set aside.
• In a medium bowl, combine the dry ingredients; flour, salt, baking powder, baking soda & cinnamon. Set aside.
• In a large mixing bowl combine butter and both sugars and beat together using an electric mixer on medium speed for about 2 to 3 minutes, until the butter and sugars are light and fluffy. Add in the eggs & vanilla and beat together until combined, scrape down the sides of the bowl as necessary. Slowly add in the dry ingredients and mix everything together on low speed just until combined. Fold in the oats and chocolate chips.
• Use a spoon or cookie dough scoop and place the dough balls onto the baking sheet, giving them about 1 inch of space in between each cookie. Bake cookies for 6-7 minutes and then remove from the oven and carefully place a melting chocolate wafer on the surface of each cookie, pressing down slightly. Return the cookies to the oven and let them back for about 6 to 7 more minutes.
• When the cookies are done baking remove them from the oven and sprinkle them with a few pinches of flaky sea salt. Allow them to cool for about 5 minutes before transferring them to a wire rack to cool completely.

Notes

I used these Ghirardelli Dark Chocolate Melting Wafers

recipe slightly adapted from Handle the Heat