Post by wilderness on Nov 24, 2018 19:54:18 GMT -5
Salted Oatmeal Chocolate Chip Cookies-annrms
Yield: 24 servings
Ingredients
1 Cup (2 sticks) Unsalted Butter, softened
1 Cup Packed light brown sugar
1/2 Cup White sugar
2 large Eggs
2 teaspoons Vanilla extract
1 ¼ Cup All Purpose flour1/2 teaspoon Baking soda
1 teaspoon (1/2 for dough, and 1/2 to sprinkle on top)
1 teaspoon Morton® Fine Sea Salt
3 Cups Instant Oats
1 Cup Semi sweet chocolate chips
Directions
Preheat oven to 325°F.
Cream butter, brown sugar and white sugar in mixer on medium speed until smooth, about 3 minutes. Beat in one egg at a time until combined. Add vanilla.
In a separate mixing bowl, whisk flour, baking soda and ½ tsp of Morton® Fine Sea Salt and then add to butter and egg mixture and mix until combined.
Fold in oats and chocolate chips into entire mix with a wooden spoon until combined.
Drop dough by rounded tablespoons onto parchment-lined baking sheet two inches apart. Use the last ½ tsp of Morton® Fine Sea Salt to sprinkle a pinch of salt onto the top of each cookie. Bake for about 12-15 minutes. Allow to cool for 5 minutes before transferring to a cooling rack.
Yield: 24 servings
Ingredients
1 Cup (2 sticks) Unsalted Butter, softened
1 Cup Packed light brown sugar
1/2 Cup White sugar
2 large Eggs
2 teaspoons Vanilla extract
1 ¼ Cup All Purpose flour1/2 teaspoon Baking soda
1 teaspoon (1/2 for dough, and 1/2 to sprinkle on top)
1 teaspoon Morton® Fine Sea Salt
3 Cups Instant Oats
1 Cup Semi sweet chocolate chips
Directions
Preheat oven to 325°F.
Cream butter, brown sugar and white sugar in mixer on medium speed until smooth, about 3 minutes. Beat in one egg at a time until combined. Add vanilla.
In a separate mixing bowl, whisk flour, baking soda and ½ tsp of Morton® Fine Sea Salt and then add to butter and egg mixture and mix until combined.
Fold in oats and chocolate chips into entire mix with a wooden spoon until combined.
Drop dough by rounded tablespoons onto parchment-lined baking sheet two inches apart. Use the last ½ tsp of Morton® Fine Sea Salt to sprinkle a pinch of salt onto the top of each cookie. Bake for about 12-15 minutes. Allow to cool for 5 minutes before transferring to a cooling rack.
