Crisp Salted Oatmeal Chocolate Chunk Cookies

The original recipe called for white chocolate, but I used dark chocolate since that was all I had on hand.  Don't be fooled, the salty crunch on top is what makes these cookies so good!

 

Prep time: 15 mins

Cook time: 16-18 mins
Makes: 24 cookies

INGREDIENTS:

1 cup all-purpose flour
3/4 tsp baking powder
1/2 tsp baking soda
1/4 tsp table salt
14 tsp (1 3/4 sticks) unsalted butter, slightly softened
1 cup sugar
1/4 cup packed light brown sugar
1 large egg
1 tsp vanilla extract
2 1/2 cups old-fashioned rolled oats

6 ounces good-quality chocolate bar, chopped (not chocolate chips, they are almost always artificial).

1/2 tsp flaky sea salt (like Maldon or fleur de sel) (for sprinkling on top)

DIRECTIONS:

Preheat oven to 350 degrees. Line baking sheet with parchment paper or Silpat. Whisk flour, baking powder, baking soda, and table salt in a medium bowl.

Beat butter and sugars until light and fluffy. Scrape down bowl with rubber spatula, then add egg and vanilla and beat until incorporated. Scrape down bowl again. Add flour mixture gradually and mix until just incorporated and smooth. Gradually add oats and white chocolate and mix until well incorporated.

Divide dough into 24 equal portions, each about 2 tablespoons. Roll between palms into balls, then place on lined baking sheets about 2 1/2 inches apart. Using fingertips, gently press down each ball to about 3/4-inch thickness. Sprinkle a flake or two of sea salt on each cookie.

Bake until cookies are deep golden brown, about 13 to 16 minutes, rotating baking sheet halfway through. Transfer baking sheet to wire rack to cool.