These oatmeal chocolate chip cookies are packed with flavor. The chocolate, cinnamon, sea salt, and sweetness of this cookie balance each other perfectly. Their texture is summed up in 4 words- Soft. Chewy. Chocolaty gooey. These oatmeal cookies are just slightly crisp on the edges, but are soft, thick, and chewy!
Creating new cookie recipes is so rewarding. There are definitely some flops and fails, so when a recipe finally hits the mark, it is so rewarding. This cookie went through 5 different versions before finally getting it right!
As with all things on Baker Street Society, I bake and create each recipe with intention. It is not just by chance that you are getting a delicious, well-thought out. This cookie, as with all of my recipes, was a labor of love made with YOU in mind.
What would be the point of creating and sharing new recipes with you if it wasn’t going to spread joy or positive vibes? There is far too much negativity out there- but you won’t find any of that here. So Cheers! Now onto the breakdown!
Tips for Making Oatmeal Chocolate Chip Cookies
- It doesn’t get much easier than these Cinnamon Oatmeal Chocolate Chip Sea Salt cookies- yeah that name was the original name and is definitely too long! But they are super delicious.
- Unsalted butter is always my first choice for baked goods because it allows you to control the salt content. This recipe is no exception- use unsalted butter!
- Also, use softened butter. Cold butter will create a tighter cookie structure that won’t spread as much.
- Use high quality chocolate chips or chunks. I always prefer Ghiradelli semi-sweet chocolate chips because the flavor is rich enough for a chocolate lover but not overpowering for someone who isn’t a big fan of dark chocolate. And no, I am not sponsored by Ghiradelli- I just love their chocolate that much!
- Chocolate chunks or disks work great too, especially if you chop them up and add the chocolate shavings along with the chunks!
- This recipe calls for rolled oats- do not substitute quick oats. Rolled oats have a better overall texture, and texture matters!
- Flaked sea salt is light and almost airy. I recommend using Maldon flaked sea salt to sprinkle on top of the individual cookie mounds because of the texture and variety of the salt grains. I have also used fleur de sel, but use whatever works best for you!
- Chill the dough for 2 hours or longer. Chill time allows the eggs and yogurt to absorb into the dry ingredients, creating a moist crumb with better quality texture.
Baking Essentials for This Recipe
- A 1/4 inch cookie scoop creates the perfect cookie size. It is also the same thing as a muffin scoop. Here is an excellent choice if you don’t have one.
- Rimmed half sheet baking pans are a must for every cookie recipe on Baker Street. All pans do not bake equally, and some will cause more browning, more spreading, less spreading, etc. The quality of your cookie will be better if you use a rimmed baking sheet. You can find some inexpensive but good quality pans here.
- Use a stand mixer fitted with a paddle attachment or hand mixer. Either will work.
- Parchment is also my preference for all baked goods. Silpat works okay, but cookies tend to turn our nicer on parchment. The clean up is so easy, which is a nice added bonus.
- Self-control is NOT on the list of essentials here! Make, bake, and enjoy every last morsel. Oh, and don’t forget to share!
- 3/4 cup unsalted butter, softened
- 1 cup light brown sugar
- 1/3 cup + 2 Tbs. sugar
- 1 egg
- 1 yolk
- 4 tsp vanilla Greek yogurt(preferably Danon Oikos Triple Zero)
- 2 tsp. vanilla
- 1 1/2 tsp. cornstarch
- 3/4 tsp. salt
- 1 tsp. baking powder
- 1/2 tsp. baking soda
- 3/4 tsp. cinnamon
- 1 1/2 cups all-purpose flour
- 2 1/4 cups rolled oats
- 2 cups semi-sweet chocolate chips
- Flaked sea salt for garnish
- In a stand mixer fitted with a paddle attachment, cream the butter, brown sugar, and granulated sugar on medium-low speed until creamed.
- Add whole egg and mix on medium low speed; then add yolk and mix.
- Add vanilla and Greek yogurt; mix until combined. Scrape down the sides of the bowl to make sure all ingredients are fully incorporated.
- Add all dry ingredients and chocolate chips; mix on medium low so that very little gluten forms.
- Turn speed up to medium for a few seconds to get any remaining dry ingredients mixed in and then stop mixing immediately. DO NOT overmix, or your cookies will be tough. Just be sure to mix the dough long enough to evenly combine the ingredients.
- Scoop dough with 1/4 cup cookie scoop(muffin scoop) onto a pan lined with wax paper or parchment. Cover with plastic wrap and refrigerate for at least 2 hours.
- Preheat oven to 325 degrees and place 6 scooped cookies onto a rimmed half sheet pan lined with parchment paper. Lightly sprinkle unbaked cookies with flaked sea salt. Bake for 12-15 minutes or until edges are just barely golden. Don’t brown cookies too much or they will be overdone. Transfer to a cooling rack and enjoy!
*You can also use a tablespoon cookie scoop and roll 4 cookie mounds together to get a 1/4 cup cookie size.
Keywords: Oatmeal cookies, Oatmeal chocolate chip cookies, Chocolate sea salt cookies