Oatmeal Chocolate Chip Sea Salt Cookies

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 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 kosher salt
  • 3 Cups old fashioned oats
  • 1 12 oz Bag Semi Sweet Chocolate Chips
  • sea salt flakes


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.

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Hi, I’m Catherine. Mama of three. A Kentucky girl living in California. Here’s what I know: all kids can be great eaters and mealtime must be easy. I create simple, healthy recipes the whole family will love.