Best cookies in Los Angeles! Three years in a row!
That’s what the cookbook author says about these cookies and we can’t disagree.
This recipe is from Rose Wilde’s cookbook Bread and Roses. The cookbook is available through your local bookstore and from Amazon here.
Here is the recipe as I prepared it in my kitchen. The measurements are in grams for this one, so you will need to use your scale. The bonus for measuring that way is more accuracy in your measurement of ingredients and fewer dishes and utensils to wash.
Oatmeal Chocolate Chunk Cookies
March 15, 2024
Ingredients
- 350 grams unsalted butter
- 430 grams granulated sugar
- 6 gram salt
- 2 large eggs
- 40 grams oat flour
- 180 grams all-purpose flour
- 10 grams ground cinnamon
- 8 grams baking soda
- 600 grams oats
- 200 grams dark chocolate chips or discs
- 150 grams walnuts (toasted and chopped)
- Flaky sea salt (to sprinkle on top)
Directions
- Step 1 Preheat oven to 350 degrees F.
- Step 2 Prepare a large baking sheet by lining it with parchment or a Silpat liner.
- Step 3 Put butter, sugar and salt into the bowl of your stand mixer. Cream the mixture by mixing it with the paddle attachment on medium speed for approximately 5 minutes. You want the creamed mixture to be light and fluffy and to lighten in color. Add eggs one at a time, mixing completely after each egg is added. Scrape down the sides of the bowl. Set the mixture aside.
- Step 4 Mix flours, cinnamon, and baking soda together in a separate bowl. Add this dry mixture to the butter/sugar mixture. Mix.
- Step 5 Add the oats and mix to combine.
- Step 6 Fold in the chocolate.
- Step 7 Scoop batter into small portions (2 oz. portions or so) using a cookie scoop. Space the scoops of batter a couple inches apart on your cookie sheet. Bake for 8 minutes at 350 degrees F. At 8 minutes, take the cookies out of the oven and press them down a bit (to flatten them)with a spatula and sprinkle with a little flaky sea salt. Return the cookies to the oven and bake for another 8 minutes. Remove the cookies from the oven and cool on a rack. The tops of the cookies should be a pretty light brown as should the bottoms of the cookies.
