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

Prep Time: 5 mins Cook Time: 10 mins

nut free


  • 1 Cup Unsalted Butter, softened
  • 1 Cup Brown Sugar (light or dark)
  • 1/2 Cup Sugar
  • 2 large eggs
  • 2 Tsp Vanilla Extract
  • 1 1/2 Cup All Purpose Flour
  • 1 Tsp Baking Soda
  • 1/2 Tsp Salt
  • 3 Cups old fashioned oats
  • 1 12 oz Bag Semi Sweet Chocolate Chips
  • Sea Salt Flakes (I use <a href=\"http://www.amazon.com/Maldon-Sea-Salt-8-75-oz/dp/B0019ZHXQE\">Maldon Sea Salt</a>) *Do NOT use iodized salt on top of the cookies.


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.