salted oatmeal chocolate chip cookies {the leftovers club}

I'm so excited about today's post, not only to tell you about these cookies, but to share so many great recipes with you from The Leftovers Club. Jen of Savory Simple started this club a couple months ago, where food bloggers are paired up, swap their "leftovers," and then post about their creations! This was my first month participating, and it was so fun! I was paired with sweet Colleen from Souffle Bombay, who sent me the most addictive Sweet & Spicy Pecans... be sure to pop over there for that recipe! (Plus about a million other delicious-looking dishes... her Crispy Avocado, Bacon and Tomato Salad is totally happening in our home.)

I sent Colleen these salted oatmeal chocolate chip cookies, which have become my new obsession. The Greek yogurt makes them super light and unbelievably moist. They're super thin and kind of lacy, which I personally adore. And the kick of sea salt sprinkled on top... if you know me at all, you know how I feel about that. Love, love, love.

Salted Oatmeal Chocolate Chip Cookies
yields 2 dozen cookies

you'll need:
1/4 cup (1/2 stick) unsalted butter, softened
1/3 cup plain nonfat Greek yogurt
1/3 cup packed brown sugar
1/3 cup granulated sugar
1 egg
1/2 teaspoon vanilla extract
1 cup old-fashioned oats
1/2 teaspoon baking soda
1/4 teaspoon salt
1/3 cup bread flour (AP will also work)
1/2 cup chocolate chips (I used unsweetened)
coarse sea salt, for sprinkling

Preheat oven to 350 degrees F. Line two cookie sheets with parchment paper and set aside.

In the bowl of a stand mixer, beat the butter, yogurt and sugars on medium speed until completely smooth. Add the egg and vanilla and beat until mixed well. Stir in the oats.

Add the baking soda, salt and flour and mix until just combined. Stir in the chocolate chips. Dough will be very thin... but it's supposed to be!

Drop the dough by tablespoon onto the prepared cookie sheets - err on the smaller side because these will spread significantly. Top each cookie with one or two sea salt flakes. Bake 10 minutes, or until the edges are golden brown. Allow to cool on cookie sheets for 5 minutes before removing to cool on a rack... or to stuff into your mouth.

Check out what everyone made for The Leftovers Club this month!

Savory Simple - Quinoa Energy Bars
Meadows Cooks - Intensely Chocolate Sables with Raspberry Cream
The Girl In The Little Red Kitchen - Cashew Butter and Blackerry Jam Thumbprint Cookies
Dining with Dani - Pancakes and Bacon Cookies
Juanita's Cocina - Butterscotch Browned Butter Blondies
Damn Delicious - Salted Caramel Pretzel Blondies
Eats Well With Others - Salted Caramel Shortbread
Farmgirl Gourmet - Sea Salted Toffee Chocolate Chip Cookies
Frugal Foodie Mama - Cookie Butter Pecan Bars
Let's Give Peas a Chance - Chocolate Stout Brownies
Budget Gourmet Mom - Crisp Oatmeal Cookie Sandwiches
A Zesty Bite - Dulce de Leche Sugar Cookies
Sugar Dish Me - Strawberry Lemonade Loaf
Roxana's Home Baking  - Chocolate chip bars
Little Kitchie - Salted Oatmeal Chocolate Chip Cookies
Pineapple and Coconut - Pineapple Whoopie Pies with Coconut Cream Filling
O'Boy! Organic - Rhubarb Cake
MarocMama - Caramel Vanilla Bean Krispie Treats
Omeletta - Brown Sugar Meringues
Eat Bake Drink Cook - Everything Cookies
Healthy. Delicious. - Carrot Cake Granola
Souffle Bombay - Sweet & Spicy Pecans
The Spiced Life - Garam Masala Caramel Corn
Kelly Bakes - Raspberry Cream Marshmallows
Bakeaholic Mama - Chocolate Cookie Dough Macarons
Whey Beyond the Naked Truth - Chia Seed Protein Bites

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