I made my famous oatmeal chocolate chunk cookies for Bill Moller, who's interviewing me on WGN Radio about my book and my publishing process. Should be fun! (The cookies are how I bribed him to get the interview. Don't tell anyone, but he's a sucker for cookies.)
Be sure to tune in on Saturday, August 11th at 12:30 p.m. - 720 on your AM radio dial in Chicago or listen online - just CLICK HERE.
Chocolate Chunk Oatmeal Cookies
3 dozen cookies
• 2 cups all-purpose flour
• 1 cup rolled oats
• 1 teaspoon baking powder
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon kosher salt
• 1 cup brown sugar
• 1/2 cup granulated sugar
• 2 sticks unsalted butter, at room temperature
• 2 eggs
• 1 teaspoon vanilla extract
• 12 ounces block dark chocolate, coarsely chopped
• 1 cup walnuts, chopped
• Large flake sea salt, for garnish
Preheat the oven to 350 degrees F.
In a small mixing bowl, combine the flour, oats, baking powder, cinnamon and kosher salt.
In the bowl of a stand mixer, combine brown sugar, granulated sugar and butter. Using the paddle attachment beat together the butter and sugar until light and fluffy. Add the eggs one at a time and beat them into the butter/sugar mixture. Add vanilla.
With a rubber spatula or with the stand mixer on low, gradually add the flour mixture into the butter/sugar mixture. Mix until just combined. Fold in the chocolate chunks and walnuts.
Spoon the cookie dough by an ice cream scoop into balls onto an ungreased cookie sheet. Place 2 inches apart. Bake for 14 to 15 minutes.
When the cookies come out of the oven IMMEDIATELY sprinkle each cookie with a few grains of sea salt. This is really important to do while the cookies are hot.
Let the cookies cool for 2 to 3 minutes and then transfer them to a cooling rack.