When I feel the slightest hint of the first chill in the air as the seasons change, my first instinct is not to make soup or stew but to bake cookies. Cookies warm from the oven, for me, are the ultimate comfort food. It’s not just the cookies themselves but also the act of making them that gives me the warm fuzzies. I came across this recipe while flipping through a cookbook on a chilly weekend morning and it seemed like a sign. It was time to make cookies.

For such a run of the mill flavor as oatmeal chocolate cookies, I figured these would be good but didn’t have lofty expectations. These really surprised us though – the flavor and texture are exactly right, and the sprinkling of salt on top is the perfect finishing touch. Though I am not normally a cookie dough eater (I prefer the finished product), the dough for these is exceptionally good. This is an excellent version of a classic cookie that I’m sure we will make again and again. Enjoy!

  • Yield about 2 dozen large or 4 dozen small cookies


  • 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


  • 01

    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.

  • 02

    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.

  • 03

    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.

  • 04

    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.