Salted Oatmeal Cookies With Dark Chocolate

Ingredients:

• 2 cups rolled oats
• 1 cup all-purpose flour
• 1 tsp baking soda
• 1/2 tsp ground cinnamon
• 2 tsp. sea salt (like Maldon)
• 3 tbsp unsalted butter, at room temperature
• 4 tbsp. vegetable shortening
• 1/2 cup sugar
• 1/2 cup light brown sugar
• 1 egg
• 1 tsp vanilla extract
• 5 tbsp dark chocolate, coarsely chopped

Method:

1. Heat oven to 380° F with the rack in the upper and lower thirds. Line 2 large baking sheets with parchment.
2. Combine the oats, flour, baking soda, cinnamon, and 1 teaspoon of the salt in a medium bowl; set aside.
3. Beat the butter, shortening, granulated sugar, and brown sugar with an mixer on medium-high speed until lightly and fluffy, 2 to 3 minutes. 
4. Beat in the egg and vanilla. Reduce the mixer speed to low and gradually add the flour mixture, mixing just until combined. Stir in the chocolate.
5. Drop heaping tbsp. of the dough onto the prepared baking sheets, spacing them 2 inches apart. Sprinkle with the remaining 1 teaspoon of salt.
6. Bake, rotating the pans halfway through, until lightly brown around the edges, about 10 to 12 minutes. Cool slightly on the baking sheets, then transfer to a wire rack to cool completely.

Note:These cookies can be kept in an airtight container for 4-5 days.

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