These Oatmeal Chocolate Chip Sea Salt Cookies are next-level delicious! This recipe will give any other oatmeal cookie recipe a run for their money.
I made a batch of these Oatmeal Chocolate Chip Sea Salt Cookies 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, here it is! My go-to delicious oatmeal cookie recipe that you will make all the time!
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.
I know there’s an age old debate when it comes to oatmeal cookes — raisins or chocolate chips? While I have both raisin lovers and chocolate chip lovers in my house, my favorite is definitely chocolate chip. There’s just something about a bite of chocolate with a few flakes of sea salt that’s down right mouthwatering. Of course if you’re more of a oatmeal raisin person, you can head on over to my Oatmeal Raisin Cookies recipe and I won’t judge 😉
These cookies come out of the oven so warm, soft and chocolatey you’ll be hard pressed to eat just one. If you are looking to enjoy just one delicious fresh cookie, you can freeze this dough and have it ready to go when you’re craving a small sweet treat! In fact, you can do that with lots of cookie recipes like these Chocolate Chip Cookies or if you didn’t freeze any dough, you can make this Microwave Chocolate Chip Sea Salt Cookie for ONE which is a game changer.
If these Oatmeal Chocolate Chip Sea Salt cookies rock your world let me know on social media or in the comments below!
Oatmeal Chocolate Chip Sea Salt Cookies
- Heat oven to 350 degrees.
- 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).
- Add the eggs, one at a time, and vanilla until thoroughly combined.
- Stir the flour, baking soda and salt in a separate mixing bowl.
- Slowly add the flour to the butter/sugar mixture until combined.
- Stir in oats and chocolate chips mixing well until combined.
- Use an regular ice cream scooper or tablespoon to place cookie dough onto parchment or silpat lined cookie sheet.*
- Press down each cookie and top with a few flakes of sea salt.
- Bake 18 minutes for large cookies, 10 to 12 minutes for smaller cookies or until golden brown.
- Cool and serve.
- * You can also bake them in silicone individual muffin tins 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.