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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.
Omg delicious. Used whole wheat flour. Thank you so much for posting this recipe! I applaud your great efforts. I use you recipes just about everyday and have yet to be disappointed and same goes for my little girl who’s 14 months and my husband!
You’ve got it in one. Cou’dnlt have put it better.
Made these today with my almost 3 yr old daughter…so yummy, wouldn’t change a thing!
I made these cookies following the recipe exactly, and they are amazing! Thanks so much for the delicious recipe! I can’t remember how I came across your site, but I love the variety of recipes you post.
[…] oatmeal chocolate chip sea salt cookies sound so good (@ […]
I make almost the exact same cookie every week! My husbands favorite. I use whole wheat pastry flour, 1/4 cup of honey instead of the white sugar, and I have gradually cut the brown sugar down to 3/4 of cup. I also use quick oats and add in one cup chopped walnuts. So good!
I made these as a Valentine treat for my family. I made the recipe as written for my kids and they LOVED them and a batch without oats for my husband who strangely doesn’t like the texture of oats. Smiles all around. Many thanks Weelicious for making our Valentines day a little sweeter 🙂
making these tomorrow with the kids! i also make a similar recipe without the salt and with much more sugar that my family loves, so I am very excited about making these! oatmeal chocolate chip cookies are my fave!! thanks so much for all the wonderful recipies!
Made them this weekend and LOVE them! thanks for another great recipe!
I would probably do it in a 9×13 baking dish for 25-30 minutes. 🙂
Awesome, sadly I only have iodized sea salt but I’m still going to try them out and was wondering about a bar version with cookie cutters although I was planning on cutting and taking them out before they cooled.
I just made these. I used all whole wheat flour and didn’t pack the brown sugar. The cookies have a sort of strong baking soda flavor. I think I would add all the recommended sugar next time. I first tried a batch without salt on top and then with. With salt is DEFINITELY better! (Although my husband does like it without.) I only had Course Sea Salt (not flakes), but it’s very nice.
I tried to shape the cookies by pressing them into a small heart cookie cutter (then removing the cutter), but it doesn’t work because the cookies spread when baked. I spread some in a 9×13 inch Pyrex pan lined with waxed paper. I cooked it for about 18 minutes. Let it cool completely then cut out 2 inch hearts with a metal cookie cutter. I don’t think a plastic cutter would work well. The cut outs were difficult but not impossible to remove from the pan. Many broke or part of the bottom was left in the pan. Maybe spraying the paper with PAM would help.
The overall outcome was good! The little hearts are cute, but baking in a heart shaped muffin pan looks better and seems much simpler.
compared to Nesstle toll house cookies the total amount of sugar is the same, but with 3 cups of oats and 1-1/2 cups of flour combined that is double the 2-1/4 cups flour in the toll house, so I thought maybe this was a double recipe, but they both say the make the same amount of cookies.the oatmeal makes it healthier. If I want to make the pan variation, how long would I cook it? Toll house is 20-25 minutes – would this be the same? I always reduce the sugar when making the toll house and they turn out fine. Also, I use a white whole wheat flour with ultragrain which says it has 4-1/2 times the fiber. do u at weelicious know about this? what do you think?
You really need the texture of Old Fashioned oats and steel cut oats will not work. I would really recommend using the old fashioned.
Yummy! I can’t wait to make these cookies this weekend. I have quick cook oats and steel cut oats. Will either of these work for this recipe?
Thanks!
I would bake them in a 9×13 baking dish for 25-30 minutes 🙂