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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.
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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
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.
Yum! I might have to try these as a special treat for Valentine’s!! Question… I don’t have any heart shaped cups, but I thought about baking it all in a pan and then using cookie cutters to cut out some hearts. How would I best change the cooking time, do you think?
And yes, chocolate w/ a bit of salt…yum. I put a pinch in my homemade hot chocolate, too. So good! Thanks, Catherine!! 🙂
These have a lot of butter and sugar so I wanted to use a lighter recipe, and still enjoy the sea salt. Found this one on Cooking Light and it turned out great!
http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=10000001687693
I used dark chocolate chips and ommitted the pecans. Love the idea of using the sea salt on top! Yum!
I used whole wheat flour and they came out great! Yummy!
mmm, this is similar to a recipe I love… but I also add shredded carrots & crasins. I think it’s cookie time!
I would use very little if you used kosher. like about 3-4 flakes 🙂
You can use it but i would recommend sprinkling a little but on top.
Would kosher salt flakes work?
I’m curious….What is the reason of not using iodized salt? Is it due to taste or health? I did some googling and a website mentioned that iodized salt is more salty than sea salt. Is this the reason? Sea salt is more expensive, so I’ll try to use alternatives if I can.
Kathrine, you work so hard to share creative, delicious, and nutrtious recipes with us. We all know that you are not “pro sugar” and you post many sugarless recipes. A little sugar once on a while isn’t harmful. Let’s put this into perspective: a half a cup of white sugar and a cup of brown sugar for over4 dozen cookies is a whole lot less than you’ll find most places. Thank you for your dedication! My family loves you.
Yum!!!
I make a similar cookie without the sea salt and they are my husband’s favorite thing to eat EVER! Whenever I bring them to a party they all disappear.
Try margarita salt.
I doubt my small south ga town has sea salt flakes. Is there a substitute for the flakes? Course sea salt maybe?
Great recipe! Are you scandinavian by chance? My roommate was from Denmark and loved salt and chocolate. Thanks for sharing this tradition with us!
What kind of heart muffin pans did you use? Do you smash the dough into them?
My question is, what amount of dough did you place in the cupcake cups????
As a registered dietitian, I agree that all foods in moderation. Sugar is sugar in any form, it just depends on the level of processing it has had – subbing some for another can change the outcome of the cookie – making it more crispy for instance or the color…. It is all about what you like. Butter in cookies spreads more than those made with shortening, so those who like puffy soft cookies may use butter flavored trans fat free vegetable shortening… again, all things in moderation…..
These cookies look great. I make some similar to this but I use dark chocolate chips and also add (depending on what I have on hand) dried cranberries or cherries and/or toasted nuts. I have also reduced the sugar by a 1/4, and no one noticed. Have a cookie and a glass of milk! 🙂