- 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
step 1: Show 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: Show 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: Show 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: Show 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.