Oatmeal Chocolate Chip Cookies

 Originally posted on https://playswellwithbutter.com/dark-chocolate-chunk-oatmeal-cookies/

Ingredients

• 1 C sugar
• 1 C brown sugar
• 1 C unsalted butter at room temperature (2 sticks)
• 2 room temperature eggs
• 1 T vanilla extract
• 2 C old fashioned rolled oats
• 2 C all purpose flour
• 1 tsp cinnamon
• 1 tsp baking powder
• 1 tsp soda
• 1 pinch of kosher salt
• sea salt to sprinkle on top of cookies
• 6 oz dark chocolate, chopped

Directions

• Preheat oven to 325 degrees.
• In mixing bowl or in bowl of stand mixer with paddle attachment, cream together the sugars & butter for about 2 minutes until pale & fluffy.
• Add eggs & vanilla and continue to mix until just combined.
• In second bowl, combine dry ingredients (rolled oats, flour, cinnamon, baking soda, baking powder, & 1 pinch of kosher salt) & stir together.
• With stand mixer speed on low add dry ingredients to wet ingredients (1/3 at a time), allowing the mixture to combine between each addition. Be sure to stop mixing just as the dough comes together & do not over mix.
• Slowly add chocolate to dough, mixing in by hand until just combined.
• Using a 1/4 C measure as a scoop, scoop dough balls out onto a baking sheet, leaving about 2 inches between cookies. This dough will look like a lot, but the cookies spread quite a bit as they bake.
• Top each cookie dough mound with a sprinkle of kosher salt or sea salt.
• Bake at 325 degrees for 20 minutes, rotating the pan every 5 minutes for even cooking.