My sister Jenny is a wonderful baker and I have posted several of her recipes. I on the other hand had to send Isaac to the grocery store in a rush on Easter 20 minutes before guests arrived to buy a cake because my attempt at a homemade cake stuck to the pan and crumbled everywhere. Not fair! I guess Jenny and I make a good team and I should just stick to what I know best. These are what I like to call sophisticated chocolate chip cookies. Sea salt, dark chocolate, and oatmeal elevate the flavor and texture of a chocolate chip cookie to a whole new level.
2 cups old-fashioned rolled oats (not quick-cooking)
1 cup all-purpose flour, spooned and leveled
3/4 teaspoon baking soda
1/4 teaspoon ground cinnamon
2 teaspoons flaky sea salt
1/2 cup (1 stick) unsalted butter, at room temperature
4 tablespoons vegetable shortening
1/2 cup granulated sugar
1/2 cup packed light brown sugar
1 teaspoon vanilla extract
6 ounces Ghirardelli 60% cocoa chips
Heat oven to 375°. Line 2 large baking sheets with parchment. 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 chips. 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. Jenny bakes for 8 minutes in a convection oven.
Recipe adapted from real simple.com