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.
PinI 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!
PinIf 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.
PinI 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 😉
PinThese 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.
PinIf 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
Ingredients
- 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
Instructions
- 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.
Notes
- 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.
Margarine is not dairy free
FYI, I easily and successfully converted this to dairy-free with fleischman’s margarine (unsalted sticks) and Enjoy Life dairy-free choc chip (although the package is 10 oz, not 12 oz). They came out dee-licious and my dairy allergic son is delighted =)
I haven’t tested these with Splenda, but it should work as a sugar replacement at a 1:1 ratio. You could switch out the chocolate chips for raisins or any other dried fruit or nuts!
Can you use Splenda instead of both sugars?… I’m on a diet :)…Ohh are chocolate chips necessary? Hope to hear from you soon
Yes! Regular iodized salt in the batter. Sea Salt flakes are large pieces of salt that have a delicate look to them and different flavor. I like to buy Maldon sea salt flakes: http://astore.amazon.com/weelicious-20/detail/B000FSE1N4
Do you you use regular iodized salt in the batter and just the sea salt on top? I have both at home, but don’t know what the difference between them is. These sound so yummy I can’t wait to make them. And I love that I can freeze some for fresh baked cookies later.
Yes you can!
Can we substitute butter for oil? I want to make them non dairy and would rather not use butter or margarine.
[…] had any ideas for a completely chocolate oatmeal cookie. She replied that night with a link to her Oatmeal Chocolate Chip Sea Salt Cookies with a suggestion to replace 1/4 or 1/3 cup of the flour with cocoa powder. I was […]
[…] Recipe adapted from Weelicious. […]
[…] Oatmeal-Chocolate Sea Salt Cookies – weelicious […]
Just tried these for the first time tonight. They were delicious and a big hit with everyone! Thanks!
“The Best” said my husband and the girls 7 & 12 love them.
I understand the recipe looks like a lot of sugar, I have made these cookies three times followed the recipe to the letter, then freeze them. I put them in the oven & by the time we finish dinner everyone gets a warm cookie for dessert (1 per person). This is one of my favorite and don’t skip the salt on top.
Amazing! Followed the recipe (did about 1/2 a bag of chocolate chips instead of whole bag)…I chickened-out with the sea salt on the first batch…but added on the following batches. It was great both ways…but extra good with the salt! And I agree with many who expressed the idea that this kind of cookie is a treat and one that our kids should enjoy…of course, in moderation, like all things, but what a delicious, special treat for them! I had special treats growing up…still ate my veggies and whole grains, but savored cookies when they were offered. Enjoy!!
Whoa, whole lotta controversy in the comments here! Yikes! They are COOKIES, they’re supposed to have sugar. And these are oh so good….too good, in fact, I can’t stop eating them!
I followed the recipe and the cookies turned out really flat! One sheet pretty much turned into one giant cookie. I live at high elevation ~6,200 ft so that could be the issue. Any suggestions? The taste is great even though mega flat.