Salted Oatmeal Dark Chocolate Chunk Cookies

There’s something incredibly comforting about baking, especially when it comes to indulging in a batch of Salted Oatmeal Dark Chocolate Chunk Cookies. I remember the first time I decided to experiment with this recipe. It was a rainy afternoon, and I had a craving for something sweet yet satisfying. With the warmth of the oven filling the kitchen and the rich aroma of dark chocolate wafting through, I felt like I had created a little piece of heaven. The blend of oats and dark chocolate is simply irresistible.

Salted Oatmeal Dark Chocolate Chunk Cookies Ingredients

The ingredients for these cookies come together beautifully, creating a deliciously chewy texture and a rich flavor. The key players in this cookie are the oats, which give it its hearty base, and the dark chocolate chunks, which add that necessary sweetness. Each ingredient plays a vital role in ensuring that the cookies are not just tasty but also satisfying and nourishing.

• 2 1/2 cups gluten free oats: These oats form the foundation of the cookie, providing a chewy texture.
• 1 teaspoon baking soda: This helps the cookies rise and become light and fluffy.
• 1/4 teaspoon salt: A pinch of salt enhances the sweetness of the cookies.
• 2/3 cup dark brown sugar: This adds depth and sweetness, giving the cookies a rich flavor.
• 1/2 cup melted coconut oil: This acts as the fat in the recipe, keeping the cookies moist.
• 1 egg: The egg binds the ingredients together and adds richness.
• 1 teaspoon vanilla: A touch of vanilla brings out the flavors in the cookies.
• 3 oz your favorite dark chocolate bar, coarsely chopped: This is the star of the show, giving the cookies their chocolatey goodness.
• coarse sea salt, for sprinkling: This is what makes the cookies so special, adding that perfect salty touch on top.

Cooking Method for Salted Oatmeal Dark Chocolate Chunk Cookies

Baking these cookies is a breeze, and the process fills your home with an irresistible aroma. Let’s walk through the steps together, ensuring that you create the perfect batch of Salted Oatmeal Dark Chocolate Chunk Cookies.

1. Preheat your oven to 350 degrees F. This step is crucial as it ensures that the cookies bake evenly. A properly preheated oven is key to achieving that golden brown edge.
2. To make your own oat flour, take the gluten-free oats and place them in a blender. Blend on high until they reach a super fine consistency, similar to regular flour. You might need to shake the blender a few times to help it along, but homemade oat flour is worth the little extra effort.
3. In a large mixing bowl, whisk together the oat flour you just made, the baking soda, and the salt. This ensures that the leavening agent is evenly distributed, which is essential for the cookies to rise properly.
4. In another bowl, combine the melted coconut oil, dark brown sugar, egg, and vanilla. Mix until well combined, smooth, and creamy. You want a rich mixture that will hold everything together nicely.
5. Gradually add the dry ingredients to the wet ingredients, stirring until it forms a cohesive dough. Don’t over-mix, just stir until you can’t see any dry spots.
6. Gently fold in the chopped dark chocolate chunks. This is where the magic happens; each bite will be filled with delicious chocolate goodness!
7. Using a cookie scoop, drop balls of cookie dough onto a baking sheet lined with parchment paper. Make sure to leave enough space between each cookie as they will spread out while baking.
8. As a little trick, I like to test bake one cookie first; this way, you can adjust the batter if needed. If the first cookie turns out too thin, add a bit more oat flour until you get your desired consistency.
9. Bake the cookies for 9 to 11 minutes or until they are slightly golden brown around the edges. When done, remove them from the oven, and immediately sprinkle them with coarse sea salt.
10. Let the cookies cool on the baking sheet for 5 to 10 minutes before transferring them to a wire rack. This cooling time allows them to firm up a bit, making them easier to handle.

Tips and Variations

Whether you’re a baking novice or a seasoned pro, these tips will help you master your Salted Oatmeal Dark Chocolate Chunk Cookies.

• Storage: These cookies can be stored in an airtight container at room temperature for up to 5 days, maintaining their chewiness.
• Freezing: If you want to enjoy cookies later, freeze the dough in balls and bake them fresh when craving strikes!
• Pairing: These cookies are perfect with a glass of milk, coffee, or even a scoop of vanilla ice cream on the side.
• Dairy-Free Option: Substitute with a dairy-free chocolate bar to make these cookies dairy-free.
• Add Coconut: For an added twist, mix in 1/3 cup of shredded coconut flakes to the dough.
• Healthier Alternative: Try substituting dark brown sugar with coconut sugar for a lower glycemic index option.

Pairing Suggestions for Salted Oatmeal Dark Chocolate Chunk Cookies

Enjoying your freshly baked Salted Oatmeal Dark Chocolate Chunk Cookies can be even more delightful when you know how to serve them. Here are some fantastic pairing suggestions:

• With Coffee: Pair your cookies with a hot cup of coffee for a cozy afternoon treat.
• Ice Cream Sandwich: Sandwich a scoop of vanilla ice cream between two cookies for a decadent dessert.
• Picnic Treat: These cookies make a great addition to any picnic basket, easy to pack and share.
• Holiday Treat: Serve these cookies during the holidays, and watch them disappear at family gatherings.
• Snack Time: They are perfect for a quick snack, satisfying your sweet tooth while keeping you full.
• On-the-Go: Wrap them individually for a quick grab-and-go breakfast or snack.

FAQ

Conclusion

The Salted Oatmeal Dark Chocolate Chunk Cookies are not just a treat; they are a delightful blend of flavors and textures that are sure to please. With their chewy oats and rich chocolate, they provide a comforting experience that’s hard to resist. I encourage you to give this recipe a try and indulge in the warm, sweet aroma of freshly baked cookies. You won’t be disappointed!

Salted Oatmeal Dark Chocolate Chunk Cookies

The ultimate comfort food! These Salted Oatmeal Dark Chocolate Chunk Cookies are chewy, rich, and perfectly sweet with a hint of salt. They're easy to make and absolutely irresistible. Perfect for satisfying your sweet cravings any time.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 10 minutes mins

Total Time 20 minutes mins

Servings: 14 cookies

Course: Desserts

Cuisine: American

Calories: 120

Ingredients Equipment Method Notes

Ingredients

  

• 2 1/2 cups gluten free oats
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 2/3 cup dark brown sugar
• 1/2 cup melted coconut oil
• 1 egg
• 1 teaspoon vanilla
• 3 oz your favorite dark chocolate bar, coarsely chopped
• coarse sea salt, for sprinkling

Equipment

• Blender
• Wooden Spoon
• Oven
• Chef's Knife
• Whisk
• Baking Sheet

Method

 

1. Preheat your oven to 350 degrees F. This step is crucial as it ensures that the cookies bake evenly. A properly preheated oven is key to achieving that golden brown edge.
2. To make your own oat flour, take the gluten-free oats and place them in a blender. Blend on high until they reach a super fine consistency, similar to regular flour. You might need to shake the blender a few times to help it along, but homemade oat flour is worth the little extra effort.
3. In a large mixing bowl, whisk together the oat flour you just made, the baking soda, and the salt. This ensures that the leavening agent is evenly distributed, which is essential for the cookies to rise properly.
4. In another bowl, combine the melted coconut oil, dark brown sugar, egg, and vanilla. Mix until well combined, smooth, and creamy. You want a rich mixture that will hold everything together nicely.
5. Gradually add the dry ingredients to the wet ingredients, stirring until it forms a cohesive dough. Don’t over-mix, just stir until you can’t see any dry spots.
6. Gently fold in the chopped dark chocolate chunks. This is where the magic happens; each bite will be filled with delicious chocolate goodness!
7. Using a cookie scoop, drop balls of cookie dough onto a baking sheet lined with parchment paper. Make sure to leave enough space between each cookie as they will spread out while baking.
8. As a little trick, I like to test bake one cookie first; this way, you can adjust the batter if needed. If the first cookie turns out too thin, add a bit more oat flour until you get your desired consistency.
9. Bake the cookies for 9 to 11 minutes or until they are slightly golden brown around the edges. When done, remove them from the oven, and immediately sprinkle them with coarse sea salt.
10. Let the cookies cool on the baking sheet for 5 to 10 minutes before transferring them to a wire rack. This cooling time allows them to firm up a bit, making them easier to handle.

Notes

• Tip 1: These cookies can be stored in an airtight container at room temperature for up to 5 days, maintaining their chewiness.
• Tip 2: If you want to enjoy cookies later, freeze the dough in balls and bake them fresh when craving strikes!
• Tip 3: They are perfect for a quick snack, satisfying your sweet tooth while keeping you full.
• Tip 4: For an added twist, mix in 1/3 cup of shredded coconut flakes to the dough.
• Tip 5: Try substituting dark brown sugar with coconut sugar for a lower glycemic index option.

Previous PostGinger Crispy Sesame Chicken

Next Post Cranberry Bliss Bars

Meet Brooke Davis

I’m all about cozy, comforting food made with fresh, local ingredients. I develop most of our weeknight dinners and heartier main dishes. My specialty is taking a classic comfort food and giving it a bright, California twist. We all cook and test together, but I’m usually the one in charge of the main event and making sure every recipe is perfect.