Salted Dark Chocolate Chunk Oatmeal Cookies

INGREDIENTS

• 2 1/2 cups all-purpose flour

• 1 teaspoon baking powder

• 1 teaspoon baking soda

• 1 teaspoon fleur de sel salt*, plus more for sprinkling

• 1 cup light brown sugar, packed

• 1/2 cup granulated sugar

• 1 cup unsalted butter, softened

• 2 teaspoons vanilla extract

• 2 large eggs

• 1 1/4 cup quick cook oats

• 1 cup semisweet or bittersweet chocolate chunks

• 1/2 cup chopped pecans

INSTRUCTIONS

1. Preheat the oven to 350 degrees F and line two cookie sheets with parchment paper.

2. In a medium bowl, whisk together flour, baking powder, baking soda and salt; set aside.

3. Using an electric stand mixer fitted with the paddle attachment, cream the butter and sugars together until light and fluffy, about 5 minutes. Add the vanilla and eggs and beat until combined. Slowly add the flour mixture until just combined. Set mixer to low speed and add the oats. Fold in chocolate chunks and pecans.

4. Using a 1 1/2 tablespoon cookie scoop drop the dough onto the cookie sheets, spaced 2 to 3 inches apart. Bake the cookies until the edges are golden but the centers are soft, about 10 to 11 minutes. Cool completely on baking sheet. Enjoy!

NOTES

*If you don't have or can't find fleur de sel salt, you can just use sea salt or kosher salt.

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