I’ve gotten pretty boring when it comes to breakfast. Everyday it’s the same thing: a smoothie with blueberries, spinach, chia seeds, peanut butter powder and coconut water.
Even on the weekends when I have more time, I still reach for the blender to drink my first meal of the day.
Not too long ago, I would alternate my smoothie with oatmeal. I love overnight steel-cut oats, but my evenings get consumed with making dinner and then lunch for the next day.
Overnight oats of any kind are super easy, but sometimes I can’t bring myself to make yet another dish for a future meal.
On occasion I will microwave old-fashioned oats in the morning, as I get ready for work. Instead of fruit, a lot of times I go for a simple sprinkle of sea salt and a splash of almond milk.
If you’ve never tried salt in your oatmeal, I highly recommend it. I just save the fruit for a mid-morning snack, folding berries into a bowl of yogurt.
When I baked these salted oatmeal chocolate chip cookies, I did not have breakfast on the brain. My goal was to clear some lingering oats out of the pantry. Pre-spring cleaning!
The recipe calls for a whopping 3 cups of oats. It makes the dough kind of crumbly. After chilling it in the fridge overnight, it was even more tricky to work with. Just be patient and use your hands to clump it together into balls. A cookie scoop helps, too.
The dry ingredients are spiked with cinnamon and allspice.
I pressed down each dough ball gently with my palm before I put the sheet pans in the oven. Right when the cookies finished baking, I sprinkled them with flaky sea salt.
I am obsessed with salty and sweet desserts, so I get very excited when a dessert is finished with salt.
The cookies turned out crispy with lots of big chunks of bittersweet chocolate.Print
Salted Oatmeal Chocolate Chip Cookies
- Prep Time: 15 minutes + chilling overnight
- Cook Time: 10-12 minutes
- Total Time: 25-27 minutes + chilling overnight
- Yield: 3 dozen 1x
1–1/4 cups all-purpose flour
1 teaspoon kosher salt
1 teaspoon baking soda
1 teaspoon ground cinnamon
Pinch of allspice
1 cup (2 sticks) unsalted butter at room temperature
1 cup packed light brown sugar
1/2 cup granulated sugar
1 large egg
1 teaspoon vanilla extract
3 cups old-fashioned oats
1 cups roughly chopped bittersweet chocolate chunks
Flaky sea salt
In a medium bowl, combine the flour, salt, baking soda, cinnamon and allspice.
In a large bowl, use an electric mixer to cream the butter and both sugars until light and fluffy, about 3-4 minutes. Beat in the eggs followed by the vanilla extract. On low speed, mix the dry ingredients into the wet ingredients. Fold in the oats and chocolate chunks.
Cover the bowl and chill the dough overnight in the refrigerator.
Preheat the oven to 375 degrees. Scoop the dough into balls by the scant 1/4-cup-full. Place on a sheet pan 2 inches apart, gently flattening them with your palm.
Bake the cookies for 10-12 minutes until golden brown, rotating the sheet pans halfway through baking.
Sprinkle the cookies with flaky sea salt while they are hot. Let the cookie sit on the sheet pans for 5 minutes before transferring to a wire rack to cool completely.
Store in an airtight container.
Adapted from Food52