Get the Recipe:
Salted Oatmeal Cookies
Salted Oatmeal Cookies are a sweet and salty twist on a classic cookie.
Ingredients
- 1 1/2 cups (180 g) all-purpose flour
- 1 teaspoon ground cinnamon
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 3 cups (297 g) old-fashioned rolled oats
- 3/4 cup (170 g) unsalted butter, softened
- 1 1/4 cups (250 g) firmly packed light brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- coarse salt, for garnish
Recommended Products
Instructions
- Whisk together the flour, cinnamon, 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 (175°C). 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.
Show off your baking masterpiece!Snap a pic, tag @bakeorbreak, and use #bakeorbreak on Instagram. Can't wait to see your creation!
