I’m a major cookie lover. Cookies are just my thing. And if I had to pick a favorite cookie, it would probably be an oatmeal chocolate chip cookie. I love the heartiness and nuttiness of the oats, and, of course, I love the addition of chocolate. This is a great basic recipe I like to work with (my family has been using it for years), but the addition of flaky sea salt makes these cookies out of this world.
Doesn’t a bit of finishing salt make any sweet treat better? Madison and I think so. That’s part of why we named our blog Sugar + Salt. Sugar + Salt has two levels of meaning for us. First, we wanted to feature both sweet and savory recipes. Second, we love a salty bite to make sweets taste that much better (and if you know us or have read our blog, you know we really love sweets).
This recipe for salted oatmeal chocolate chip cookies is a crowd pleaser. I took a big batch on a beach trip with some of my law school friends (we graduate next week!), and they were gone on our first day. It’s easy to switch up this recipe too. If you’re an oatmeal raisin person, just substitute raisins for chocolate chips. You could also add nuts. I like to add chopped walnuts when I have them on hand.
- 1/2 cup (1 stick) plus 6 tablespoons unsalted butter
- 3/4 cup firmly packed brown sugar
- 1/2 cup granulated sugar
- 2 eggs (preferably at room temperature)
- 1 teaspoon vanilla
- 1 1/2 cups all purpose flour
- 1 teaspoon baking soda
- 1 scant teaspoon ground cinnamon
- 1/2 teaspoon kosher salt
- 3 cups oats (I like to use old fashioned)
- 1 cup chocolate chips
- Flaky sea salt such as Maldon
- Heat oven to 350.
- In a medium bowl, combine flour, baking soda, cinnamon, and salt. Whisk dry ingredients together.
- In large bowl, beat butter and sugars on medium speed with an electric mixer until creamy.
- Add eggs and vanilla. Beat well.
- Add flour mixture and mix well using an electric mixer on low or a wooden spoon.
- Add oats and chocolate chips mix well with a wooden spoon.
- Drop dough by rounded tablespoonfuls onto ungreased cookie sheets lined with parchment paper. Sprinkle a pinch of sea salt onto each cookie.
- Bake 8 to 10 minutes or until light golden brown. Cool 1 minute on cookie sheets then remove to a wire rack to cool completely.
- Store tightly covered.