Winter is here. When I woke up this morning to blustering snow outside, I knew that baking season was back! In the last 24 hours, I have thought more about baking than I have in the last 6 months! Also, in the last 24 hours, the city of Calgary has gone from green grass and fall leaves to a white abyss. Welcome back, Winter! This recipe is a tribute to winter and its many conflicting qualities. I introduce to you the very delicious, dark chocolate salted oatmeal cookies!
Makes around 30 cookies
Ingredients:
2 cups Old-fashioned rolled oats (not quick-cooking)
1 cup All-purpose flour, spooned and leveled
3/4 tsp Baking soda
1 tsp Ground cinnamon
2 tsp Flaky sea salt
1/2 cup (1 stick) Unsalted butter
4 tbsp Vegetable shortening
1/2 cup Granulated sugar
1/2 cup Packed light brown sugar
1 Large egg
1 tsp Pure vanilla extract
6 ounces Dark chocolate, coarsely chopped
Method:
- Heat oven to 375° F and line 2 large baking sheets with parchment paper.
- Combine the oats, flour, baking soda, cinnamon, and 1 teaspoon of the salt in a medium bowl; set aside.
- Beat the butter, shortening, granulated sugar, and brown sugar with an electric mixer on medium-high speed until lightly and fluffy, 2 to 3 minutes. Beat in the egg and vanilla. Reduce the mixer speed to low and gradually add the flour mixture, mixing just until combined (do not overmix). Stir in the chocolate.
- Drop heaping tablespoonfuls of the dough onto the prepared baking sheets, spacing them 2 inches apart. Sprinkle with the remaining 1 teaspoon of salt.
- Bake, rotating the pans halfway through, until lightly brown around the edges, about 10 to 12 minutes. Cool slightly on the baking sheets, then transfer to a wire rack to cool completely.
- Enjoy your freshly baked Dark Chocolate Salted Oatmeal Cookies!
