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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!

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

  • Prep Time:5 minutes,
  • Cook Time: 10 minutes,
  • Total Time: 15 minutes,

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.
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Comments






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  1. Sarah

    February 26, 2011 at 2:48 pm

    Reply

    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!

  2. Dara

    February 25, 2011 at 5:56 pm

    Reply

    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. ;)

  3. Heather

    February 24, 2011 at 7:54 am

    Reply

    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!

  4. mumma

    February 21, 2011 at 5:11 pm

    Reply

    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!

  5. dawn

    February 21, 2011 at 12:34 am

    Reply

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

  6. Julie

    February 16, 2011 at 4:08 pm

    Reply

    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.

  7. Pingback: The Motherload » Amy’s Notebook 02.16.11

  8. Kim

    February 15, 2011 at 4:26 pm

    Reply

    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!

  9. Melody

    February 14, 2011 at 6:24 pm

    Reply

    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 :)

  10. Trisha

    February 13, 2011 at 10:46 pm

    Reply

    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!

  11. Molly

    February 13, 2011 at 2:54 pm

    Reply

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

  12. Amber

    February 13, 2011 at 10:24 am

    Reply

    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

      Reply

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

  13. Beth

    February 12, 2011 at 10:19 pm

    Reply

    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.

  14. diane gray

    February 12, 2011 at 2:01 pm

    Reply

    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?

  15. isa

    February 12, 2011 at 12:27 pm

    Reply

    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

      Reply

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

  16. Daisy

    February 11, 2011 at 7:15 pm

    Reply

    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

      Reply

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

  17. Laurie

    February 11, 2011 at 4:45 pm

    Reply

    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!

  18. Leslie

    February 11, 2011 at 4:33 pm

    Reply

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

  19. Anna

    February 11, 2011 at 3:48 pm

    Reply

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

  20. margaret

    February 11, 2011 at 2:34 pm

    Reply

    Would kosher salt flakes work?

    • catherine

      February 14, 2011 at 7:41 pm

      Reply

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

    • catherine

      February 11, 2011 at 6:30 pm

      Reply

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

      • margaret

        February 13, 2011 at 5:44 pm

        Reply

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

  21. Peggy

    February 11, 2011 at 1:04 pm

    Reply

    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.

  22. Sarah

    February 11, 2011 at 8:26 am

    Reply

    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.

  23. dawn

    February 11, 2011 at 1:04 am

    Reply

    Yum!!!

  24. Alison

    February 10, 2011 at 10:40 pm

    Reply

    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.

  25. ashlea mask

    February 10, 2011 at 7:29 pm

    Reply

    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

      Reply

      Try margarita salt.

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