Dark-Chocolate Chip Oatmeal Cookies
These Dark-Chocolate Chip Oatmeal Cookies are made with hearty oats, lots of dark chocolate (chips & gems) and sea salt. And even though they are made with vegan "butter", they taste buttery rich, are soft on the inside and have a slight crisp to the outside.
Servings 36 cookies
- 1 stick Miyoko's Creamery European Style Cultured Vegan Butter, unsalted, room temperature (linked below)
- 1/2 cup Sugar
- 3/4 cup Light Brown Sugar, packed
- 2 Eggs, room temperature
- 1 tsp Pure Vanilla Extract, (plus a slash more)
- 1 1/2 cup Bob's Red Mill Grain Free Paleo Baking Flour
- 1 tsp Baking Soda
- 1/2 tsp Fine Sea Salt
- 1 tsp Ground Cinnamon
- 3 cups Bob's Red Mill Old Fashioned Rolled Oats Whole Grain, Gluten-Free
- 1 9 oz bag Enjoy Life Dark Chocolate Morsels (equivalent to 1 1/3 cup)
- Hu Dark Chocolate Gems, for topping
- Optional: Flaky Sea Salt, for topping
Make the batter. Using a hand mixer or a stand mixer fitted with paddle attachment, cream the softened butter and both sugars together on medium speed until smooth. Add the eggs and mix on high until just incorporated. Scrape down the sides as needed. Add the vanilla and mix on high until combined. Set aside.
In a separate bowl, whisk the flour, baking soda, salt and cinnamon together. Add it to the wet ingredients and mix on low until combined. Beat in the oats and chocolate morsels on low speed. Chill the dough for 30 minutes.
Preheat the oven to 350°.
Line a large baking sheet with parchment paper or silicone baking mat. Set aside.
Roll balls of dough (about 1 1/2 tablespoons of dough per cookie) and place 2 inches apart on the baking sheet. (Using a cookie scoop or large spoon will work great since the dough can be sticky). Gently smash them down a bit, and top each with one Hu Dark Chocolate Gem.
Bake for 11-12 minutes or until lightly browned on the edges. (If parts of the centers look under-baked that is okay). Remove from the oven, immediately sprinkle each with sea salt and then let rest on the cookie sheet for 5 minutes before moving the cookies to a wire rack to cool completely.
Cover and store leftover cookies at room temperature for up to one week.
- Eggs & Butter: Make sure both are at room temperature. Pro tip: Always use room temperature eggs when using room temperature butter.
- Cinnamon: I add just a touch so that I stay true to that classic oatmeal flavor. And it pairs beautifully with the chocolate as well.
- Cookie Batter: After forming the dough balls, smash them down slightly and then place the chocolate gem on top. Doing this will prevent the chocolate chunk from rolling off.
- Baked Cookies: Leave the cookies to rest on the sheet for 5 minutes. This will allow the cookies to finish cooking while resting.
- Salt: Either flaky or coarse sea salt will work.
- Freezing Instructions: These cookies (baked and unbaked) are freezer-friendly up to three months. (If you bake from frozen just back the frozen dough balls for an extra minute. There is no need to thaw first).