I have to admit something… I still bake my cookies on “lightly greased baking sheets.” That’s right. Despite the fact that silpat and silicon liners are all the rage, I usually can’t be bothered to deal with them. I also hate trying to cut sheets of parchment to fit my baking sheets. I grew up greasing my baking sheets, and I’ve been doing it ever since.
I also refuse to use a cookie scoop or an ice cream scoop to perfectly portion my cookies. I have limited space for gadgets in my kitchen, and multiple sizes of ice cream scoops just haven’t made the cut in the competition for drawer real estate. Instead, I typically make drop cookies using two spoons or just using my fingers (one of my favorite gadgets)… They may not be perfectly portioned, but I’m OK with that.
Though my methods may be a bit outdated, I do seem to have trouble making the same recipes over and over again… Especially when it comes to baking. This weekend when my husband asked for chocolate chip cookies, I knew that I couldn’t just make “the usual” chocolate chip cookies… What fun would that be? So instead, I started searching through my cookbooks for some inspiration for a new chocolate chip cookie.
I came across a recipe for salty oatmeal cookies in my King Arthur Flour Cookie Companion… I love things that are both salty and sweet, so I loved the idea. The cookies were rolled cookies and chocolate free… So, I made quite a few changes to develop a chewy chocolate chip oatmeal cookie instead. I did stick with the salty and sweet idea and rolled the balls of dough in a combination of Kosher salt and raw sugar instead of rolling the cookies out and sprinkling them with salt as the original recipe suggested. I didn’t have any sea salt on hand when I was making these cookies, but if you do, I’d recommend using sea salt instead of Kosher salt in the cookie coating.
Salty Sweet Chocolate Chip Oatmeal Cookies
(Adapted from King Arthur Flour Cookie Companion, makes about 4 dozen)
- 1 cup unsalted butter (2 sticks), softened
- 1/2 cup granulated sugar
- 1/2 cup dark brown sugar, lightly packed
- 1 egg
- 1/4 cup light corn syrup
- 1 teaspoon vanilla extract
- 3 cups old fashioned rolled oats
- 1 1/2 cups all purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 package (about 12 ounces) milk chocolate chips
- 1/2 cup raw sugar
- 1 1/2 tablespoons Kosher salt
Cream together the butter, granulated sugar, and brown sugar in a large mixing bowl. Add in the egg and beat until the batter is smooth. Add the corn syrup and vanilla extract and beat until incorporated.
In a separate bowl, whisk together the oats, flour, baking soda, and salt. Gradually add the dry ingredients to the creamed mixture, mixing on low until the batter comes together. Stir in the chocolate chips. Refrigerate the dough for at least 30 minutes.
Meanwhile, preheat the oven to 375°F and lightly grease your cookie sheets (or use a silicon liner or parchment, if you must). In a small dish, combine the raw sugar and Kosher salt.
Roll the cookie dough into 1-inch balls and then roll each ball in the sugar and salt mixture. Place each cookie on the baking sheet, and then press down with the palm of your hand to slightly flatten the cookie.
Bake for 8-10 minutes, until the edges of the cookies are just golden and puffed up(don’t overbake or the cookies will not be as soft and chewy). Cool on the baking sheet for about 5 minutes and then transfer to a wire rack to cool completely.