This Monday morning is a particularly dreary one here in Montreal, and what better way to brighten the mood than with a delicious chocolate chip oatmeal cookie for breakfast? What makes these cookies special is a touch of coarse sea salt that is added to the top right before baking. They are chewy and soft and very delicious. This recipe is loosely adapted from her majesty the Barefoot Contessa’s Make it Ahead cookbook. Her latest, it is full of great ideas, Ina Garten really can do no wrong…
Try this recipe, you will love it, and because of the oatmeal component, it is a perfectly acceptable breakfast choice, at least that is my rule!
- ½ pound (2 sticks) unsalted butter, at room temperature
- 1½ cups light brown sugar
- 2 teaspoons pure vanilla extract
- 2 eggs plus 1 egg yolk
- 1¾ cups all purpose flour
- 1 teaspoon baking soda
- ½ teaspoon fine sea salt
- 1¼ cups rolled oats
- 1½ cups chocolate chips
- Coarse salt to sprinkle on top of cookies (sea salt or fleur de sel)
- Preheat oven to 375 F.
- Prepare 3 cookie sheets lined with parchment paper.
- In a bowl, combine the flour, oats, baking soda and sea salt.
- Cream the butter with the sugar in a mixer with a paddle attachment, for 3-4 minutes, until light and fluffy. I do this step by hand with a rubber spatula.
- Add the vanilla and eggs, one at a time, and mix on low speed until just combined. Make sure to scrape down the sides of the bowl.
- Add the flour mixture in 3 parts, and combine. Do not over mix. Stir in the chocolate chips with a spatula.
- Measure cookies with a tablespoon and place on the cookie sheet, using another spoon to scoop out the dough (or use a small ice cream scoop). Sprinkle with coarse salt (I used a pink Himalayan sea salt, but any coarse salt will do.)
- Bake for 10-12 minutes, until nicely browned. Cool on a rack.