Makes 8 large cookies.
1/2 cup unsalted butter, cold, cut into cubes or 1 tablespoon slabs
1/2 cup light brown sugar
1/4 cup white sugar
1 large egg
1 1/2 teaspoons vanilla extract
3/4 cup + 2 tablespoons all purpose flour
1/4 teaspoon kosher salt
1/2 teaspoon baking soda
1 1/2 cups old fashion oats (not instant oats)
1/2 cup semi sweet chocolate chips/chunks
1/2 cup chopped walnuts (optional)
- Preheat the oven to 335°F.
- Begin by adding the cold butter and sugars into the bowl of an electric mixer fitted with the paddle attachment. Cream the butter and sugar on medium speed until well combined.
- Add the egg and vanilla, and mix on medium speed until well incorporated, stopping to scrape down the sides of the bowl as needed.
- Add the flour, baking soda, and salt, and mix on low to until just incorporated.
- Add the oats, chocolate chips, and walnuts, and mix.
- Use a 4oz ice cream scoop to portion the cookies onto a large parchment-lined baking sheet (I can usually fit 6 on one bakings sheet). Top the cookies with flaky salt and chocolate chunks, and bake for 18-20 minutes or until golden brown.
- Using a spatula, transfer the hot cookies to a wire rack to cool for about 5 minutes before serving.
Why cold butter?
Using cold butter eliminates the need to refrigerate the dough before baking.
Can I make this without an electric mixer?
Of course! You’ll need to use softened butter instead of cold butter, and place the cookie dough portions into the refrigerator for at least an 1 hour before baking them to prevent excess spreading.
Can I make these ahead of time?
Yes! I always keep this dough in my fridge for last minute guests or a weeknight pick-me-up. The finished cookie dough stays well in the refrigerator for up to 10 days or in the freezer for 3 months. If you’re baking the cookies straight from the freezer, you might need some extra time in the oven.