Salted Oatmeal Cookies With Dark Chocolate

This is my daughter Brittany's recipe. I'm still angry with her for serving them because they are so damn good. You really have to control yourself from eating too many. They're thick and chewy and the unexpected little hits of sea salt make the taste of the dark chocolate really pop. You want another just for that surprise. Make sure you use the Ghirardelli 60% cacao chocolate chips!

I am not a cookie baker and as much as I enjoy the challenge of making all kinds of other eats, I've never made a batch of cookies before in my life. But because I liked these so much, I had to make some myself.  These are good kept in the freezer too, by the way. They have a nice snap when frozen.

Ingredients

2  cups old-fashioned rolled oats (not quick-cooking) 

1 cup all-purpose flour, spooned and leveled 

3/4 teaspoon baking soda 

2  teaspoons flaky sea salt, divided

1/2 cup (1 stick) softened unsalted butter 

4 tablespoons coconut oil 

1/2 cup granulated sugar 

1/2 cup packed light brown sugar 

1 large egg 

1 teaspoon pure vanilla extract 

6 ounces Ghiardelli 60% cacao dark chocolate chips

Directions

Heat oven to 375° F with the rack in the upper and lower thirds.

Line 2 large baking sheets with parchment.

Combine the oats, flour, baking soda and 1 teaspoon of the salt in a medium bowl; set aside.

Beat the butter, coconut oil, 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.

Drop heaping tablespoonfuls of the dough onto the prepared baking sheets, spacing them 2 inches apart. Sprinkle with the remaining 1 teaspoon of sea 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.