Chocolate Chunk Oatmeal Cookies By Anne Burrell

Yields: 3 dozen

Ingredients

Preheat the oven to 350 degrees F.
In a small mixing bowl, combine the flour, oats, baking powder, cinnamon and kosher salt.
In large mixing bowl or the bowl of a stand mixer, combine the brown sugar, granulated sugar and butter.
Using an electric beater or the paddle attachment of the stand mixer, beat together the butter and sugar until it they are light and fluffy.
Add the eggs one at a time and beat them into the butter and sugar mixture.
Add in the vanilla.
With a rubber spatula or with the stand mixer on low, gradually add the flour mixture into the butter/sugar mixture. Mix until just combined.
Fold in the chocolate chunks and walnuts.
Spoon the cookie dough by 2 tablespoon-size balls onto an ungreased cookie sheet. Place the cookie dough balls 2 inches apart on the cookie sheet.
Place the cookie sheet in the oven and bake for 12 to 13 minutes.
When the cookies come out of the oven IMMEDIATELY sprinkle each cookie with a few grains of sea salt. This is really important to do while the cookies are hot.
Let the cookies cool for 2 to 3 minutes and then transfer them to a cooling rack.

You can sub Kosher salt for the top sprinkle of flake salt.
You can sub dark chocolate morsels for the block chocolate. The morsels I found were larger, so that worked very well.
I always sub normal butter instead of unsalted, and it was fine in this one, too.

I let a batch get a little too crispy, but not burnt, and they were really hard to get off the ungreased cookie sheet. So I'd advise parchment paper or a silicone baking mat, I think. And/or don't let them spend too much time on the bottom rack of the oven.
Remembering Anne who took her own life in 2025
Ingredients and Procedures are from Anne's original recipe on Food Network:
https://www.foodnetwork.com/recipes/anne-burrell/super-yummy-chocolate-chunk-oatmeal-cookies-recipe-1925073