Oatmeal Chocolate Chip Sea Salt Cookies
February 10, 2011
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 minutes, (PT5M)
- Cook Time: 10 minutes, (PT10M)
- Total Time: 15 minutes, (PT15M)
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. Heat oven to 350 degrees.
- 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. Add the eggs, one at a time, and vanilla until thoroughly combined.
- 4. Stir the flour, baking soda and salt in a separate mixing bowl.
- 5. Slowly add the flour to the butter/sugar mixture until combined.
- 6. Stir in oats and chocolate chips mixing well until combined.
- 7. Drop by rounded tablespoonfuls onto parchment or silpat lined cookie sheet.*
- 8. Press down each cookie and top with a few flakes of sea salt.
- 9. Bake 10 to 12 minutes or until golden brown.
- 10. Cool and serve.
- * You can also bake them in silicone individual muffin tins as I did in the picture for 18-20 minutes.
- ** 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.
Ellen
April 13, 2013 at 11:17 am
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Mgzambrano21
February 6, 2013 at 9:49 pm
catherine
February 7, 2013 at 11:19 am
Susan Zumph
January 2, 2013 at 11:33 am
catherine
January 2, 2013 at 3:45 pm
Deborah
October 21, 2012 at 8:09 pm
catherine
October 22, 2012 at 11:46 am
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black friday
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