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Salted Oatmeal Chocolate Chip Cookies

Salted Oatmeal Chocolate Chip Cookies

  • Author: Paige Adams
  • Prep Time: 15 minutes + chilling overnight
  • Cook Time: 10-12 minutes
  • Total Time: 25-27 minutes + chilling overnight
  • Yield: 3 dozen 1x


Packed with a whopping 3 cups of oats, these salted oatmeal chocolate chip cookies turn out crispy with big chunks of bittersweet chocolate.


  • 11/4 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


  1. In a medium bowl, combine the flour, salt, baking soda, cinnamon and allspice.
  2. 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.
  3. Cover the bowl and chill the dough overnight in the refrigerator.
  4. 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.
  5. Bake the cookies for 10-12 minutes until golden brown, rotating the sheet pans halfway through baking.
  6. 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.
  7. Store in an airtight container.


Adapted from Food52