Yield: about 2 dozen large or 4 dozen small cookies

Ingredients

  • 3 cups (480 grams) old fashioned rolled oats
  • ¾ cup (90 grams) all-purpose flour
  • ¾ cup (105 grams) bread flour
  • 1½ tsp. kosher salt
  • 1 tsp. baking soda
  • 1 tsp. baking powder
  • 1 tsp. ground cinnamon
  • 1 cup (8 ounces) unsalted butter, cold and cubed
  • 1½ cups (330 grams) packed light brown sugar
  • ½ cup (100 grams) granulated sugar
  • 2 tbsp. bourbon
  • 1 tbsp. vanilla extract
  • 1 tbsp. molasses
  • 2 tbsp. heavy cream
  • 1 large egg yolk
  • 1 large egg
  • 12 oz. (340 grams) dark chocolate, chopped into coarse chunks
  • Coarse sea salt, such as Maldon, for sprinkling
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  • step 1: HideShow Images

    In the bowl of a food processor, pulse 2¼ cups (360 grams) of the oats until they are a mix of fine and coarsely ground pieces. In a large bowl, combine the flours, salt, baking soda, baking powder, and cinnamon; whisk to blend. Stir in the processed oats and remaining ¾ cup (120 grams) of whole oats.

  • step 2: HideShow Images

    In the bowl of an electric mixer, combine the butter with the sugars. Beat on medium speed until smooth, about 1 minute. Blend in the bourbon, vanilla, and molasses. Add in the cream, egg yolk, and egg and beat until the mixture is light and fluffy, 1-2 minutes. With the mixer on low speed, mix in the dry ingredients just until incorporated. Fold in the chocolate chunks with a spatula. Cover and refrigerate to chill the dough for at least 8 hours or overnight.

  • step 3: HideShow Images

    Preheat the oven to 350˚ F. Line baking sheets with parchment paper or silicone baking mats. Use a small scoop (about 2-3 teaspoons) to make balls of dough for small cookies. Alternatively, use a bigger scoop (2-3 tablespoons) to make balls of dough for larger cookies. Space the dough balls evenly on the baking sheet, about 2 inches apart.

  • step 4: HideShow Images

    Bake, rotating the pans halfway through baking, until the edges of the cookies are just starting to brown, about 9 to 10 minutes for smaller cookies or 11 to 13 minutes for larger cookies. Transfer the pan to a wire rack and sprinkle the warm cookies with the coarse sea salt. Let cool a few minutes on the baking sheet, then remove to the wire rack to cool completely. Repeat with the remaining dough.