Sometimes, when it’s so hot and humid outside, I get the insane idea that I’d rather stay inside and roast myself in the sweltering kitchen by baking something delicious to eat. That is exactly what happened to me this past weekend, and the result was yummy oatmeal chocolate chip blueberry cookies with a sprinkle of fleur-de-sel on top.
As I’ve said in previous posts, fleur-de-sel is one of my favorite things out there. After these cookies, I think I have decided that it’s now essential that it put it onto everything I make from here on out. It adds the perfect bit of saltiness to a sweet thing like a cookie, without overpower the baked goodness of the chocolate, or in this case, oatmeal with chocolate and berries. The blueberries and chocolate just happened because I’d been given a mixture of the two and they’d been sitting in my fridge for weeks. This seemed like the perfect oppurtunity to use them, especially since I prefer anything over raisins in an oatmeal cookies.
As usual, the gas stove was faulty and I burned a few at the start, but I quickly learned that I needed to lower the heat/reduce baking time. These are a quick and easy oatmeal cookie but are given a sophisticated touch with the fleur-de-sel sprinkled on top. I would love to try different combinations of fruits and chocolates in the future, although blueberries and semi-sweet chocolate chips seem to go together very well.
P.S. – sorry for the horrible photo. I am now convinced that I need a new camera.
SALTY BLUEBERRY CHOCOLATE OATMEAL COOKIES
(Adapted from Smitten Kitchen)
- 1 cup all-purpose flour
- 3/4 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon table salt
- 14 tablespoons (1 3/4 sticks) unsalted butter, slightly softened
- 1 cup sugar
- 1/4 cup packed light brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 2 1/2 cups old-fashioned rolled oats
- 6 to 8 oz. mixed dried blueberries and semi-sweet mini chocolate chips or any chocolate fruit combination of your choosing.
- 1/2 teapoon flaky sea salt (like Maldon or fleur de sel) (for sprinkling on top)
1) Preheat oven to 350 degrees. Line baking sheet with parchment paper or Silpat. Whisk flour, baking powder, baking soda, and table salt in a medium bowl.
2) Beat butter and sugars until light and fluffy. Scrape down bowl with rubber spatula, then add egg and vanilla and beat until incorporated. Scrape down bowl again. Add flour mixture gradually and mix until just incorporated and smooth. Gradually add oats and blueberry/chocolate mixture and mix until well incorporated.
3) Divide dough into 24 equal portions, each about 2 tablespoons. Roll between palms into balls, then place on lined baking sheets about 2 1/2 inches apart. Using fingertips, gently press down each ball to about 3/4-inch thickness.
4) Sprinkle a flake or two of sea salt on each cookie
5) Bake until cookies are deep golden brown, about 13 to 16 minutes, rotating baking sheet halfway through. Transfer baking sheet to wire rack to cool.