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Oatmeal Chocolate Chip Sea Salt Cookies

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If I'm known amongst my friends and family for one specific recipe, it's my Oatmeal Chocolate Chip Sea Salt Cookies. Yes, the controversial word "salt" is in the name of the recipe, but it's only a teeny tiny bit and trust me when I say that it makes all the difference.

Whenever I have my girlfriends over for dinner or need to bring something to a party, these cookies are the number one most requested recipe of mine. There's just something about a bite of chocolate with a few flakes of sea salt that's down right mouthwatering.

A few days ago, I made a batch for some friends who came over for lunch and one of them said to me, "you better put this recipe up on weelicious soon because I HAVE to have it!" So I thought to myself, what better time to share it with all of you than Valentine's Day. Try making this decadent treat next week for your special someone(s) or anytime of year for your friends and family and you're going to be on everyone's permanent party list!

Oatmeal Chocolate Chip Sea Salt Cookies  (Makes 4-5 Dozen)

  • Prep Time: 5 mins,
  • Cook Time: 10 mins,
  • Rating:
    Rate this recipe
If I'm known amongst my friends and family for one specific recipe, it's my Oatmeal Chocolate Chip Sea Salt Cookies. Yes, the controversial word "salt" is in the name of the recipe, but it's only a teeny tiny bit and trust me when I say that it makes...

Ingredients

  • 1 cup unsalted butter, softened
  • 1 cup brown sugar (light or dark)
  • 1/2 cup sugar
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 1 1/2 cup all purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3 cups old fashioned oats
  • 1 12 oz bag semi sweet chocolate chips
  • sea salt flakes (i use maldon sea salt) *do not use iodized salt on top of the cookies.

Preparation

  1. 1. Heat oven to 350 degrees.
  2. 2. Using a standing or hand mixer, beat together the butter and sugar until creamy and fluffy, about 4 minutes ( I know 4 minutes seems like a long time, but it makes all the difference).
  3. 3. Add the eggs, one at a time, and vanilla until thoroughly combined.
  4. 4. Stir the flour, baking soda and salt in a separate mixing bowl.
  5. 5. Slowly add the flour to the butter/sugar mixture until combined.
  6. 6. Stir in oats and chocolate chips mixing well until combined.
  7. 7. Drop by rounded tablespoonfuls onto parchment or silpat lined cookie sheet.*
  8. 8. Press down each cookie and top with a few flakes of sea salt.
  9. 9. Bake 10 to 12 minutes or until golden brown.
  10. 10. Cool and serve.
  11. * You can also bake them in silicone individual muffin tins as I did in the picture for 18-20 minutes.
  12. ** After step #8, place sheet tray in the freezer for several hours, remove cookies to labeled zipper bags and freeze for up to 3 months. Bake according to directions in step #9.
Oatmeal Chocolate Chip Sea Salt Cookies

Nutrition Information

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Comments






  1. Dinah

    October 19, 2013 at 10:10 am

    Very yummy. Here are my suggestions: I wish I had dropped the dough by teaspoonfuls instead of tablespoonfuls because they are very rich and too big. Also I think a little cinnamon would add something to it. Would you add 1/2 tsp?

    • catherine

      October 21, 2013 at 11:07 am

      I love cinnamon! Yes, 1/2 teaspoon!

  2. Ellen

    April 13, 2013 at 11:17 am

    FYI, I easily and successfully converted this to dairy-free with fleischman’s margarine (unsalted sticks) and Enjoy Life dairy-free choc chip (although the package is 10 oz, not 12 oz). They came out dee-licious and my dairy allergic son is delighted =)

    • Meg

      July 8, 2013 at 2:38 pm

      Margarine is not dairy free

  3. Pingback: Oatmeal Chocolate Chip Cookies with Sea Salt | greexicansisters

  4. Mgzambrano21

    February 6, 2013 at 9:49 pm

    Can you use Splenda instead of both sugars?… I’m on a diet :) …Ohh are chocolate chips necessary? Hope to hear from you soon

    • catherine

      February 7, 2013 at 11:19 am

      I haven’t tested these with Splenda, but it should work as a sugar replacement at a 1:1 ratio. You could switch out the chocolate chips for raisins or any other dried fruit or nuts!

  5. Susan Zumph

    January 2, 2013 at 11:33 am

    Do you you use regular iodized salt in the batter and just the sea salt on top? I have both at home, but don’t know what the difference between them is. These sound so yummy I can’t wait to make them. And I love that I can freeze some for fresh baked cookies later.

  6. Deborah

    October 21, 2012 at 8:09 pm

    Can we substitute butter for oil? I want to make them non dairy and would rather not use butter or margarine.

    • catherine

      October 22, 2012 at 11:46 am

      Yes you can!

  7. Pingback: Double Chocolate Oatmeal Sea Salt Cookies | The Average Parent

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  9. Pingback: The Mamas’ Link Round-Up *Valentine’s Day Edition* « Those Young Moms

  10. black friday

    September 27, 2011 at 7:37 am

    very informative, I hope you’ll update more.

  11. Katie

    July 4, 2011 at 8:29 pm

    Just tried these for the first time tonight. They were delicious and a big hit with everyone! Thanks!

  12. KFMother

    June 28, 2011 at 5:27 pm

    “The Best” said my husband and the girls 7 & 12 love them.
    I understand the recipe looks like a lot of sugar, I have made these cookies three times followed the recipe to the letter, then freeze them. I put them in the oven & by the time we finish dinner everyone gets a warm cookie for dessert (1 per person). This is one of my favorite and don’t skip the salt on top.

  13. MA

    June 4, 2011 at 8:30 pm

    Amazing! Followed the recipe (did about 1/2 a bag of chocolate chips instead of whole bag)…I chickened-out with the sea salt on the first batch…but added on the following batches. It was great both ways…but extra good with the salt! And I agree with many who expressed the idea that this kind of cookie is a treat and one that our kids should enjoy…of course, in moderation, like all things, but what a delicious, special treat for them! I had special treats growing up…still ate my veggies and whole grains, but savored cookies when they were offered. Enjoy!!

  14. Jodie

    May 31, 2011 at 3:48 pm

    Whoa, whole lotta controversy in the comments here! Yikes! They are COOKIES, they’re supposed to have sugar. And these are oh so good….too good, in fact, I can’t stop eating them!

  15. Melanie

    May 18, 2011 at 8:53 am

    YUMMM! I just pulled the first batch of these out of the oven and they are ammmazing! I used whole wheat flour and a bit less sugar but man these are awesome! I will definitely be making these for my son’s 2nd birthday party!

  16. LauraH

    April 21, 2011 at 8:37 pm

    I followed the recipe and the cookies turned out really flat! One sheet pretty much turned into one giant cookie. I live at high elevation ~6,200 ft so that could be the issue. Any suggestions? The taste is great even though mega flat.

  17. mamamichelle

    April 4, 2011 at 11:51 pm

    Where do you buy sea salt flakes? I looked a couple places and couldn’t find them. Your picture makes me want to go buy heart shaped muffin cups! So cute!

    • Brixie

      May 29, 2011 at 12:43 am

      I buy them at Williams Sonoma :-)

      • Pooja

        February 3, 2014 at 1:27 am

        Did you get any of the thundersnow? I have some fdrines from years ago when we lived in northern Missouri and they had the thundersnow! Also, the university I used to work at didn’t even close during the blizzard. Craziness!

  18. jodi

    March 27, 2011 at 2:42 pm

    Delicious! I’ve been searching for years for the perfect, from scratch, oatmeal chocolate chip cookie. These are really great. So soft, moist, and chewy. They’re hearty and yummy. I’ll be excited to try them with whole wheat flour as some others have done. Great recipe!

  19. Jill

    March 22, 2011 at 11:44 am

    I made these yesterday and they turned out so tough – not sure what went wrong but they are like hard biscuits..any suggestions?

    • Christine

      April 27, 2011 at 8:03 pm

      Could you have over mixed after adding the flour mixture to the butter? When I first started baking cookies I didn’t know that once you add the flour you have to mix it just until it is combined and then stop. The gluten in the flour will develop like your making bread if you mix the flour too long. I had some choc chip cookies taste like hockey pucks!

    • catherine

      March 22, 2011 at 2:00 pm

      Hmm, I have made this tons of times but never got this problem. how long did you bake them for?

  20. Pingback: The Motherload » Amy’s Notebook 03.16.11

  21. mrs.m

    March 15, 2011 at 1:03 pm

    These are amazing…I made them last night and haven’t stopped picking at them. My boys who are 2 and 4 love them as well. Great recipe.

  22. Amelia

    March 14, 2011 at 2:45 pm

    Dont forget to space them 3-4 inches apart if you are aiming for cookies! Otherwise you will end up with one giant rectangle cookie like me!
    (I let them cool and cut small bars with a pizza cutter – still delicious)

  23. Isla

    March 14, 2011 at 1:26 pm

    Pls forgive my dumb question, but if I only wanted to make half a batch (this is a lot of cookies!) would I just do exactly 1/2 of each ingredient??
    Thanks! :)

  24. Bonnie

    March 12, 2011 at 11:27 am

    Thanks,
    these were a hit with the hubby!!!! everyone needs a good sweetening from time to time….no one said to eat them everyday!!!!

  25. Julie

    February 27, 2011 at 9:12 pm

    WOW. Really, just wow. My new favorite :) Thanks Catherine!

  26. Kelly

    February 27, 2011 at 2:18 pm

    I just made these and can’t stop eating them. I couldn’t find sea salt flakes so I just used fine grain sea salt. I used 1 cup white whole wheat flour and 1/2 cup all purpose and everything else the same. Thanks for another wonderful recipe, Catherine!

  27. Sarah

    February 26, 2011 at 2:48 pm

    These are very good! My husband was so disappointed when he walked into the kitchen and saw them after I told him the cookies were ready. He actually said “oh, these weren’t the kind of cookies I was hoping for”. He wanted regular chocolate chip cookies, and I guess thought these looked too healthy. Well, he tried one anyway and now he can’t stop eating them! :) I did use whole wheat pastry flour just to see how it worked (I’ve never tried it for cookies before), and I also reduced the brown sugar to 3/4 cup (packed and dark brown) and the white sugar to just over 1/3 cup. They seemed plenty sweet with that much sugar, and they’re very oaty so I don’t think it hurt the cookies at all to use the ww pastry flour. Oh, I also couldn’t find any sea salt flakes so I used Morton Coarse Kosher Salt and just sprinkled it on top (maybe 6 or so grains a cookie). Thanks for the great recipe – so yummy!

  28. Dara

    February 25, 2011 at 5:56 pm

    My 2 1/2 year old son helped me make these and felt so proud when he took his first bite. My husband said they were the best cookies he’s ever had (and he’s tough to please!) I made a dozen and froze the rest for another time…what a treat! And who cares that there’s sugar and butter and REGULAR white flour…they’re cookies people! Live a little…our children also need to learn that special treats are fine in moderation! Thanks for the great recipe…and for making me look like a baking star in my husbands eyes. ;)

  29. Heather

    February 24, 2011 at 7:54 am

    I am known for my chocolate chip cookies at my house but I would have to say these stole the show! I made them for my boys yesterday and everyone loved them. There is something about that sea salt that just adds a special twist. A great treat for the family. Don’t worry about the sugar people. They are meant to be a treat!

  30. mumma

    February 21, 2011 at 5:11 pm

    Omg delicious. Used whole wheat flour. Thank you so much for posting this recipe! I applaud your great efforts. I use you recipes just about everyday and have yet to be disappointed and same goes for my little girl who’s 14 months and my husband!

  31. dawn

    February 21, 2011 at 12:34 am

    Made these today with my almost 3 yr old daughter…so yummy, wouldn’t change a thing!

    • Shaikh

      February 4, 2014 at 8:36 pm

      You’ve got it in one. Cou’dnlt have put it better.

  32. Julie

    February 16, 2011 at 4:08 pm

    I made these cookies following the recipe exactly, and they are amazing! Thanks so much for the delicious recipe! I can’t remember how I came across your site, but I love the variety of recipes you post.

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  34. Kim

    February 15, 2011 at 4:26 pm

    I make almost the exact same cookie every week! My husbands favorite. I use whole wheat pastry flour, 1/4 cup of honey instead of the white sugar, and I have gradually cut the brown sugar down to 3/4 of cup. I also use quick oats and add in one cup chopped walnuts. So good!

  35. Melody

    February 14, 2011 at 6:24 pm

    I made these as a Valentine treat for my family. I made the recipe as written for my kids and they LOVED them and a batch without oats for my husband who strangely doesn’t like the texture of oats. Smiles all around. Many thanks Weelicious for making our Valentines day a little sweeter :)

  36. Trisha

    February 13, 2011 at 10:46 pm

    making these tomorrow with the kids! i also make a similar recipe without the salt and with much more sugar that my family loves, so I am very excited about making these! oatmeal chocolate chip cookies are my fave!! thanks so much for all the wonderful recipies!

  37. Molly

    February 13, 2011 at 2:54 pm

    Made them this weekend and LOVE them! thanks for another great recipe!

  38. Amber

    February 13, 2011 at 10:24 am

    Awesome, sadly I only have iodized sea salt but I’m still going to try them out and was wondering about a bar version with cookie cutters although I was planning on cutting and taking them out before they cooled.

    • catherine

      February 14, 2011 at 7:30 pm

      I would probably do it in a 9×13 baking dish for 25-30 minutes. :)

  39. Beth

    February 12, 2011 at 10:19 pm

    I just made these. I used all whole wheat flour and didn’t pack the brown sugar. The cookies have a sort of strong baking soda flavor. I think I would add all the recommended sugar next time. I first tried a batch without salt on top and then with. With salt is DEFINITELY better! (Although my husband does like it without.) I only had Course Sea Salt (not flakes), but it’s very nice.
    I tried to shape the cookies by pressing them into a small heart cookie cutter (then removing the cutter), but it doesn’t work because the cookies spread when baked. I spread some in a 9×13 inch Pyrex pan lined with waxed paper. I cooked it for about 18 minutes. Let it cool completely then cut out 2 inch hearts with a metal cookie cutter. I don’t think a plastic cutter would work well. The cut outs were difficult but not impossible to remove from the pan. Many broke or part of the bottom was left in the pan. Maybe spraying the paper with PAM would help.
    The overall outcome was good! The little hearts are cute, but baking in a heart shaped muffin pan looks better and seems much simpler.

  40. diane gray

    February 12, 2011 at 2:01 pm

    compared to Nesstle toll house cookies the total amount of sugar is the same, but with 3 cups of oats and 1-1/2 cups of flour combined that is double the 2-1/4 cups flour in the toll house, so I thought maybe this was a double recipe, but they both say the make the same amount of cookies.the oatmeal makes it healthier. If I want to make the pan variation, how long would I cook it? Toll house is 20-25 minutes – would this be the same? I always reduce the sugar when making the toll house and they turn out fine. Also, I use a white whole wheat flour with ultragrain which says it has 4-1/2 times the fiber. do u at weelicious know about this? what do you think?

  41. isa

    February 12, 2011 at 12:27 pm

    Yummy! I can’t wait to make these cookies this weekend. I have quick cook oats and steel cut oats. Will either of these work for this recipe?
    Thanks!

    • catherine

      February 14, 2011 at 7:36 pm

      You really need the texture of Old Fashioned oats and steel cut oats will not work. I would really recommend using the old fashioned.

  42. Daisy

    February 11, 2011 at 7:15 pm

    Yum! I might have to try these as a special treat for Valentine’s!! Question… I don’t have any heart shaped cups, but I thought about baking it all in a pan and then using cookie cutters to cut out some hearts. How would I best change the cooking time, do you think?

    And yes, chocolate w/ a bit of salt…yum. I put a pinch in my homemade hot chocolate, too. So good! Thanks, Catherine!! :)

    • catherine

      February 14, 2011 at 7:40 pm

      I would bake them in a 9×13 baking dish for 25-30 minutes :)

  43. Laurie

    February 11, 2011 at 4:45 pm

    These have a lot of butter and sugar so I wanted to use a lighter recipe, and still enjoy the sea salt. Found this one on Cooking Light and it turned out great!

    http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=10000001687693

    I used dark chocolate chips and ommitted the pecans. Love the idea of using the sea salt on top! Yum!

  44. Leslie

    February 11, 2011 at 4:33 pm

    I used whole wheat flour and they came out great! Yummy!

  45. Anna

    February 11, 2011 at 3:48 pm

    mmm, this is similar to a recipe I love… but I also add shredded carrots & crasins. I think it’s cookie time!

  46. margaret

    February 11, 2011 at 2:34 pm

    Would kosher salt flakes work?

    • catherine

      February 14, 2011 at 7:41 pm

      I would use very little if you used kosher. like about 3-4 flakes :)

    • catherine

      February 11, 2011 at 6:30 pm

      You can use it but i would recommend sprinkling a little but on top.

      • margaret

        February 13, 2011 at 5:44 pm

        These are easily the tastiest cookies I’ve ever eaten!

  47. Peggy

    February 11, 2011 at 1:04 pm

    I’m curious….What is the reason of not using iodized salt? Is it due to taste or health? I did some googling and a website mentioned that iodized salt is more salty than sea salt. Is this the reason? Sea salt is more expensive, so I’ll try to use alternatives if I can.

  48. Sarah

    February 11, 2011 at 8:26 am

    Kathrine, you work so hard to share creative, delicious, and nutrtious recipes with us. We all know that you are not “pro sugar” and you post many sugarless recipes. A little sugar once on a while isn’t harmful. Let’s put this into perspective: a half a cup of white sugar and a cup of brown sugar for over4 dozen cookies is a whole lot less than you’ll find most places. Thank you for your dedication! My family loves you.

  49. dawn

    February 11, 2011 at 1:04 am

    Yum!!!

  50. Alison

    February 10, 2011 at 10:40 pm

    I make a similar cookie without the sea salt and they are my husband’s favorite thing to eat EVER! Whenever I bring them to a party they all disappear.

  51. ashlea mask

    February 10, 2011 at 7:29 pm

    I doubt my small south ga town has sea salt flakes. Is there a substitute for the flakes? Course sea salt maybe?

    • Anna

      February 12, 2011 at 12:07 am

      Try margarita salt.

  52. Mikal

    February 10, 2011 at 6:29 pm

    Great recipe! Are you scandinavian by chance? My roommate was from Denmark and loved salt and chocolate. Thanks for sharing this tradition with us!

  53. Lisa

    February 10, 2011 at 4:27 pm

    What kind of heart muffin pans did you use? Do you smash the dough into them?

  54. Melissa

    February 10, 2011 at 4:17 pm

    My question is, what amount of dough did you place in the cupcake cups????

    As a registered dietitian, I agree that all foods in moderation. Sugar is sugar in any form, it just depends on the level of processing it has had – subbing some for another can change the outcome of the cookie – making it more crispy for instance or the color…. It is all about what you like. Butter in cookies spreads more than those made with shortening, so those who like puffy soft cookies may use butter flavored trans fat free vegetable shortening… again, all things in moderation…..

    These cookies look great. I make some similar to this but I use dark chocolate chips and also add (depending on what I have on hand) dried cranberries or cherries and/or toasted nuts. I have also reduced the sugar by a 1/4, and no one noticed. Have a cookie and a glass of milk! :-)

  55. Mandie

    February 10, 2011 at 3:21 pm

    These look wonderful! There is no harm in a little indulgence on holidays! :)

  56. Jana R

    February 10, 2011 at 3:20 pm

    Making these cookies tonight!!!!! I am a butter lover so when I saw the first ingredient was butter I was smitten ;) I love raisins in my cookies. Have you tried it with raisins and had success or is it the chocolate that makes them so yummy?

  57. Ruby Tues

    February 10, 2011 at 2:48 pm

    Try low glycemic coconut sugar! It tastes great and works well in baking.

    Also, I don’t think sugar “bashing” is such a negative thing when this site is devoted to healthy cooking for kids. There is substantial science behind the deleterious effects of white or brown processed sugar, especially for children.

    • Laurin

      February 10, 2011 at 3:07 pm

      I completely agree that it is okay to wish there was less sugar and a use of whole wheat flour in recipes on a health food blog. I think that is especially true when the site is aimed toward bettering this generations children’s eating habits. It IS valentines day and so a little splurge is alright but I would still have liked to see a super delicious healthy treat with much less sugar and a use of whole wheat flour instead of overly processed all purpose.

      That being said I will probably still try and make these just with whole wheat flour and the brown sugar (brown sugar is pure cane sugar which is from a plant and is unprocessed!). They do look delicious though!

      **I’d like to add that I have seen (and made) MANY more super delicious healthy recipes on this site than not so I am still very greatful for this blog!! Thank you!

      • Lala

        February 12, 2011 at 9:15 pm

        Let’s remember, these are COOKIES. There should be a little sugar and I totally agree with a lot of other comments: everything in moderation… especially cookies and other treats. In regards to brown sugar, it is processed. Unless you’re referring to Sucanat and adding real maple syrup, brown sugar is no better than white sugar. Here’s a great post to learn more about sugars: http://simpleorganic.net/whole-cane-sugar-a-better-way-to-sweeten/

        PS: Thank you for all the wonderful recipes, Catherine. I will be making these and have loved every recipe I’ve tried on Weelicious.

      • Vanessa

        February 11, 2011 at 5:57 pm

        I agree, a bit of sugar won’t hurt:) I can’t wait to make these!!!

  58. MamaB

    February 10, 2011 at 2:32 pm

    For Valentine’s Day we are having a “cookie-off” this weekend. Girls vs boys- and I think with this recipe my daughter and I have a winner!!! yay!! thanks!

  59. Kirbi

    February 10, 2011 at 2:31 pm

    Thank you for always sharing your recipes with us readers! I also hate the comments that bash sugar etc…I mean everyone can make their own choices for their family’s needs. However, I do think with the white flour and lots of white sugar there is probably a healthier way. I might use coconut and almond flour, coconut oil, honey/maple syrup/or stevia and omit the brown sugar and white sugar. Might need more eggs for moisture. I agree that a few indulgences here and there wont kill us!! But making easy changes can help us enjoy more often. Especially for people with strict diets like our family.

    Blessings,
    Kirbi

  60. Rachel

    February 10, 2011 at 2:22 pm

    I love this site and try really hard to feed my family as healthy as I can. Sometimes I get a little annoyed when I see so many comments cry bloody murder because there is SUGAR in a COOKIE recipe. It’s not poison ladies, its sugar, and just like everything else, should be consumed in moderation. That means our kids/families can have a COUPLE of these cookies and still live to see 103!

    • C

      February 12, 2011 at 11:50 am

      I could not agree more! In fact, I think it is (mentally/emotionally) healthier to TEACH your children that eating anything in moderation is okay. I will tell you, my patents were ogres about sugar and as soon as I was on my own I ran right to the root beer floats and fruity pebbles. After a couple of years I’d gained 25 pounds and I still have a sugar addiction. We teach moderation with everything in our home–video games, tv, sweets–I hope in the long-run my children get it.

    • Another Rachel :)

      February 10, 2011 at 4:35 pm

      Amen, sister!!! :) I feel the exact same way. You can always take or leave a recipe!

      But I do want to say that although I, too, get a bit impatient with the comments about sugar, I am so happy that there are so many other moms out there that are concerned with their family’s health and well-being! Way to go ladies! So I guess that complaining about sugar isn’t the worst problem to have. :)

      And I have to say: I totally love this site! I am so grateful to Catherine for all of her creativity and the time and effort she takes to share her wonderful recipes with us!

      • Vanessa

        February 11, 2011 at 6:03 pm

        i put my comment on the wrong place, but yeah i agree with you guys!!!! life needs a little sugar :)

    • Lorrie

      February 10, 2011 at 4:29 pm

      amen! these look delicious… and thanks to weelicious we have LOTS of healthy recipes to choose from everyday and can afford a little splurge on a holiday :)

  61. Yvonne

    February 10, 2011 at 2:18 pm

    Let’s put this in perspective: One cup of sugar and one cup of butter for 48-60 cookies? I can live with that! Thank you for the recipe. Sounds delish!

  62. Megan

    February 10, 2011 at 2:02 pm

    These look very yummy! I’ve never tried sea salt flakes before, sounds interesting. Sure they have sugar, but these are supposed to be a treat for Valentine’s Day, not an everyday snack, so I am ok with that. You have to have a treat now and then!

  63. Erin

    February 10, 2011 at 1:48 pm

    Wow, that’s a lot of sugar. I would probably use maple syrup instead, and cut down on the total “sugar” called for. I’d also use coconut oil instead of butter.

  64. Lisa

    February 10, 2011 at 1:41 pm

    Oh, do those ever look good! It doesn’t look like your link for the sea salt is working, though. I buy my sea salt from Costco. Hopefully, that will work. Thanks for the recipe!

  65. Maryea {Happy Healthy Mama}

    February 10, 2011 at 1:34 pm

    Just looking at that ingredient list I’m sure these are delicious. I was hoping to see whole wheat flour and a small amount of sugar…no such luck! :-)