Tomorrow is National Oatmeal Cookie Day, but really, any reason to bake some oatmeal cookies is a good one! They are one of my go-to cookies, perfect for any occasion. Since I make them so frequently, I am always on the look out for a new variety of oatmeal cookie to bake and share.

Salted dark chocolate is my latest chocolate passion. As a food craze, I am wholeheartedly in support of the flavor combination, and it turns out I am not alone in that preference. The pairing of salt and dark chocolate is popular for a number of reasons. Taste bud enhancement, flavor balance, and evolutionary preferences are the primary factors contributing to the combination’s prevalence.

Salt enhances the taste buds’ ability to perceive sweetness. Salt makes the chocolate taste richer and therefore more appealing. This mineral also balances the bitterness of dark chocolate, enabling the sweeter notes to be more evident. Associated with essential nutrients and energy, a natural preference for both sweet and salty flavors is encoded in the DNA of humans.

All of the science is well and good. But the take home point is that the combination of chocolate and salt, especially in these cookies, is a satisfying pleasure for the palate!

Salted Dark Chocolate Oatmeal Cookies (adapted from realsimple.com)  Total Time Required: 90 minutes, Prep Time: 30 minutes, Chill Time: 30 minutes, Bake Time: 15 minutes per batch, Makes: 36 cookies

Ingredients:

• 2 cups old-fashioned rolled oats
• 1 cup all purpose flour
• 3/4 teaspoon baking soda
• 1/4 teaspoon ground cinnamon
• 2 teaspoons flaky sea salt, divided
• 1/2 cup (1 stick) unsalted butter, at room temperature
• 4 tablespoons vegetable shortening
• 1/2 cup granulated sugar
• 1/2 cup packed light brown sugar
• 1 large egg
• 1 teaspoon pure vanilla extract
• 6 ounces bittersweet chocolate chips

Directions:

Combine the oats, flour, baking soda, cinnamon, and 1 teaspoon of the salt in a medium bowl. Set the dry ingredients aside.

Beat the butter, shortening, granulated sugar, and brown sugar together in the large bowl of a stand mixer on medium-high speed until the mixture light and fluffy, about 2 to 3 minutes.

Beat in the egg and vanilla.

Reduce the mixer speed to low and gradually add the flour mixture in, just until combined.

Stir in the chocolate.

Roll the dough into 1-1/2 inch balls, placing them 2 inches apart on two baking sheets that are lined with Silpat mats or parchment paper. Sprinkle the cookie dough balls with the remaining 1 teaspoon of salt. Refrigerate the dough balls for 30 minutes.

Preheat the oven to 350º F. Bake, rotating the pans halfway through, until the cookies are lightly browned on the bottom, about 10 to 15 minutes. Cool the cookies for 2 minutes on the baking sheets, then transfer the cookies to a wire rack to cool completely.

Store the cookies in an airtight container for as long as they last!

Salty & sweet combinations are always delicious! ~Linda

Salted Dark Chocolate Oatmeal Cookies (adapted from realsimple.com)  Total Time Required: 90 minutes, Prep Time: 30 minutes, Chill Time: 30 minutes, Bake Time: 15 minutes per batch, Makes: 36 cookies

Ingredients:

• 2 cups old-fashioned rolled oats
• 1 cup all purpose flour
• 3/4 teaspoon baking soda
• 1/4 teaspoon ground cinnamon
• 2 teaspoons flaky sea salt, divided
• 1/2 cup (1 stick) unsalted butter, at room temperature
• 4 tablespoons vegetable shortening
• 1/2 cup granulated sugar
• 1/2 cup packed light brown sugar
• 1 large egg
• 1 teaspoon pure vanilla extract
• 6 ounces bittersweet chocolate chips

Directions:

Combine the oats, flour, baking soda, cinnamon, and 1 teaspoon of the salt in a medium bowl. Set the dry ingredients aside.

Beat the butter, shortening, granulated sugar, and brown sugar together in the large bowl of a stand mixer on medium-high speed until the mixture light and fluffy, about 2 to 3 minutes. Beat in the egg and vanilla. Reduce the mixer speed to low and gradually add the flour mixture in, just until combined. Stir in the chocolate.

Roll the dough into 1-1/2 inch balls, placing them 2 inches apart on two baking sheets that are lined with Silpat mats or parchment paper. Refrigerate the dough balls for 30 minutes. Sprinkle the cookie dough balls with the remaining 1 teaspoon of salt.

Preheat the oven to 350º F. Bake, rotating the pans halfway through, until the cookies are lightly browned on the bottom, about 10 to 15 minutes. Cool the cookies for 2 minutes on the baking sheets, then transfer the cookies to a wire rack to cool completely. Store the cookies in an airtight container for as long as they last!