Salted Oatmeal Cookies
Salted Oatmeal Cookies are a little salty twist on a classic oatmeal cookies. A favorite for sweet and salty fans!
I love all kinds of cookies, but there’s something about a chewy, hearty oatmeal cookie that I find irresistible. These Salted Oatmeal Cookies are the simplest of variants of traditional oatmeal cookies. All they require is a little sprinkling of coarse salt to make them especially good.
Just that one simple addition makes for a soft, chewy, sweet, salty cookie that become addictive very quickly. You can easily dial the salt on top up or down to suit your tastes. I use a small pinch on each cookie, and that offers a nice salty punch.
I like to keep these simple with no add-ins, but feel free to add some nuts, chocolate chips, dried fruits, or some other add-in if you like. A cup or two of your preferred add-in will do. Keep in mind that you’ll also get more cookies from the recipe with that added volume.
Because these are drop cookies, you know I’m going to recommend using a scoop to portion the dough. Not only is it an easy way to do that, it’s also a great way to get equal portions. And equal portions means the cookies will be all the same size and will bake more evenly. If you want to read more reasons why I love cookie scoops, read A Baker’s Guide to Cookie Scoops.
For the salt on top of these cookies, I recommend a coarse, flaky salt. A sea salt is usually the best option. My favorite is Maldon because of the large flakes, but most any brand will do. Most supermarkets will have some large flake sea salt alongside the other salts.
If you’re a fan of sweet and salty treats, put these Salted Oatmeal Cookies on your to-bake list. It’s a simple recipe that mixes quickly and easily. And I think you’ll find yourself happily enjoying bite after sweet and salty bite!
More Sweet and Salty Cookies
Salted Oatmeal Cookies
Salted Oatmeal Cookies are a sweet and salty twist on a classic cookie.
Ingredients
- 1 & 1/2 cups (180g) all-purpose flour
- 1 teaspoon ground cinnamon
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 3 cups (297g) old-fashioned rolled oats
- 3/4 cup (170g) unsalted butter, softened
- 1 & 1/4 cups (250g) firmly packed light brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- coarse salt, for garnish
Instructions
- Whisk together the flour, baking powder, baking soda, and salt. Stir in the oats. Set aside.
- Using an electric mixer on medium speed, beat the butter and brown sugar until light and fluffy. Add the eggs, one at a time, mixing well after each addition. Mix in the vanilla.
- Reduce mixer speed to low. Gradually add the flour mixture, mixing just until combined.
- Refrigerate the dough for at least an hour.
- Preheat oven to 350°F. Line baking sheets with parchment paper or silicone liners.
- Drop the dough by 2-tablespoon portions (I use a #30 scoop) onto the prepared pans. Slightly flatten the top of each cookie. Sprinkle the top of each cookie with a pinch of coarse salt.
- Bake, one pan at a time, 12 to 14 minutes, or until the edges of the cookies are browned.
- Cool the cookies on the pan for 5 minutes. Then transfer the cookies to a wire rack to continue cooling.
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