Oatmeal Chocolate Chip Sea Salt Cookies (12 large cookies or 2 dozen regular cookies)

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 teaspoon vanilla extract
  • 1 1/2 cup all purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon 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. Use an regular ice cream scooper or tablespoon to place cookie dough onto parchment or silpat lined cookie sheet.*

8. Press down each cookie and top with a few flakes of sea salt.

9. Bake 18 minutes for large cookies, 10 to 12 minutes for smaller cookies or until golden brown.

10. 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.