Grossy Pelosi's Oatmeal Cookie Hugs

• 1 3/4 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1/2 teaspoon fine sea salt
• 2 cups old fashioned oats
• 1/2 teaspoon cinnamon
• 14 tablespoons (1 3/4 sticks) cold unsalted butter
• 3/4 cup granulated sugar
• 1 cup firmly packed brown sugar (dark or light)
• 1 large egg
• 1 large egg yolk
• 1 teaspoon vanilla extract 
• 12 oz bar of chocolate (semisweet, bittersweet, milk or dark), chopped into chunks
• 1 cup total mix-ins (crushed potato chips, pretzels, toffee pieces, Rice Krispies, coconut, nuts). Feel free to mix and match, and if it’s more than 1 cup, that’s ok—have fun with this!
• flaky sea salt to top (we love this one!)

Directions (from Dan's website)

1. In a medium bowl, combine 1¾ cups all-purpose flour, 1 teaspoon baking soda, 1 teaspoon baking powder, ½ teaspoon fine sea salt, 2 cups old fashioned oats, and ½ teaspoon cinnamon. Set aside.
2. Cube your 14 tablespoons cold, unsalted butter and add it to the bowl of a stand mixer. Handheld beaters or a wooden spoon also work here. Beat together the butter and ¾ cup granulated sugar, 1 cup firmly packed brown sugar (dark or light), 1 large egg, 1 large egg yolk, and 1 teaspoon vanilla extract until combined. Mix, but don’t over beat. You will have some clumps of butter, and that’s okay. We want that. The goal here is to keep the butter as cold and firm as possible throughout the entire recipe.
3. Add the dry ingredients to the bowl and using a wooden spoon, mix until just incorporated. Chop your 12oz chocolate bar into chunks and add to the bowl.
4. And then, add your mix-ins! I added pretzels and toffee chips. Dan recommends rice krispies, coconut, or even corn flakes.
5. Mix chocolate and your mix-ins into dough with wooden spoon, distributing as evenly as you can.
6. Using your hands, form balls from ALL your dough at one time. I go for dough about 1 ½ inches around. Line them up on a sheet tray. There should be about 3 dozen, give or take however many you eat along the way! 
7. Freeze your dough balls for AT LEAST 30 minutes.
8. Preheat your oven to 350º.
9. Take as many balls as will fit on your baking sheet with 2 inch spacing, and place them directly from the freezer onto the baking sheet and into the oven.
10. Bake cookies in batches for about 15 minutes. Keep an eye on the first batch and adjust timing based on your oven.
11. Remove from oven, sprinkle flaky sea salt on top and let cool.

Recipe copyright Dan Pelosi. View recipe here.