Salty, Thin and Crispy Oatmeal Cookies with Chocolate

Continuing with my oats theme, here is another cookie I made to up my oats intake, but still satisfying my cookie needs. 🙂 You could play around with this recipe and add nuts or other mix-ins you like. If you add nuts, and if they are salted, I would cut back on the salt a bit. I would think adding dried fruit would also be tasty in this. Or other kinds of chips, like butterscotch, etc. And in typing chips…I wonder about adding potato chips, like with these cookies!?

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This was a pretty easy recipe. For the chocolate, don’t feel like you need to make it perfect. You could use chocolate chips, but I wanted to get a variety of chocolate: both small bits and huge chunks. You can see how I chopped it here:

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To be honest, a bunch of the “chopping” was the chocolate splintering. All of my chocolate lost its temper (that sounds funny) when I had this taken care of. I was so sad, but on the bonus side, it means I have a bunch of chocolate I need to use up so that I can buy new stuff again. I am most missing my chocolate discs from Jacques Torres. You can order them online, but shipping is ridiculously high, so I’m making do without.

These cookies are not like chocolate oatmeal cookies I’ve made before. Feel free to compare recipes and see what you’re in the mood for. These are less work, but I might prefer the others.

Directions for Salty, Thin and Crispy Oatmeal Cookies with Chocolate

Adapted from Complete America’s Test Kitchen TV Show Cookbook

  • 1 cup flour
  • ¾ teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon kosher salt, plus more for the topping
  • 1.5 sticks butter, softened
  • 1 cup granulated sugar
  • ¼ cup packed light brown sugar
  • 1 egg
  • 2 teaspoons vanilla
  • 2.5 cups old-fashioned oats
  • 1 cup chopped chocolate

Preheat the oven to 350 degrees. Prepare baking sheets. Whisk together the flour, baking powder, baking soda, and salt.

In a mixer with the paddle attachment, beat together the butter and sugars on medium-low speed until fluffy (about 2 minutes).

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Scrape down the bowl as needed. Beat in the egg and vanilla. Stir in the flour mixture.

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On low speed, stir in the oats, then when everything is just barely combined, stir in the chopped chocolate.

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Scoop balls of dough onto the baking sheets. Press on them lightly, then sprinkle some salt on top (the bigger the flakes, the better).

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Bake until the edges are crisp and the cookies are browned (about 14-15 minutes). Cool completely.

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Directions for Salty, Thin and Crispy Oatmeal Cookies with Chocolate (without pictures)

Adapted from Complete America’s Test Kitchen TV Show Cookbook

  • 1 cup flour
  • ¾ teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon kosher salt, plus more for the topping
  • 1.5 sticks butter, softened
  • 1 cup granulated sugar
  • ¼ cup packed light brown sugar
  • 1 egg
  • 2 teaspoons vanilla
  • 2.5 cups old-fashioned oats
  • 1 cup chopped chocolate

Preheat the oven to 350 degrees. Prepare baking sheets. Whisk together the flour, baking powder, baking soda, and salt.

In a mixer with the paddle attachment, beat together the butter and sugars on medium-low speed until fluffy (about 2 minutes). Scrape down the bowl as needed. Beat in the egg and vanilla. Stir in the flour mixture. On low speed, stir in the oats, then when everything is just barely combined, stir in the chopped chocolate.

Scoop balls of dough onto the baking sheets. Press on them lightly, then sprinkle some salt on top (the bigger the flakes, the better). Bake until the edges are crisp and the cookies are browned (about 14-15 minutes). Cool completely.

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