Prep 15 mins
Cook 15 mins
I've used this recipe for years & it has become my DH's favorite! I was never a fan of oatmeal cookies -but- I became a convert! The idea of the salty/sweet combination may seem odd but is to die for! Use your imagination when it comes to the optional add-ins for these cookies. I've tried both chocolate chips and raisins, both delicious...
- 3⁄4 cup unsalted butter (COLD)
- 1 cup light brown sugar (packed)
- 1⁄2 cup granulated sugar
- 1 teaspoon baking powder
- 1⁄4 teaspoon baking soda
- 1⁄2 teaspoon cinnamon
- 2 eggs
- 1 teaspoon vanilla
- 1 3⁄4 cups all-purpose flour
- 2 cups rolled oats
- kosher salt
- chocolate chips (optional)
- raisins (optional)
- Preheat oven to 375 (rack on the 2nd position from top).
- Slice "cold" unsalted butter into small pieces and whip in your mixer for a minute or so. Because it's cold it will stick a bit, but don't fret -- scrape and mix.
- Add both sugars, baking powder, baking soda and the cinnamon. With mixer combine at medium speed until the mixture has a crumbly texture.
- Add the eggs and vanilla and mix again until combined.
- With mixer on low speed, slowly add flour. If your mixer sounds like it's over-working, you may have to continue by hand and use a spoon.
- DON'T OVER MIX or cookies will get tough!
- Gently fold in the oats, and optional add-ins of chocolate chips or raisins.
- Chill the dough for at least an hour.
- Drop dough by the heaping tablespoon onto cookie sheet.
- "Lightly" sprinkle cookies with Kosher salt.
- Bake on 2nd rack from top at 375 for 12-15 minutes. (Cookies should still be soft to the touch).
- Carefully transfer them to a cooling rack and enjoy!
This recipe is from the DCist blog.
These were very good cookies. I also used just a pinch of salt which worked well for us. I liked the brown sugar/sugar ratio very much. The texture was perfect. I added some white chocolate chips and toffee bits. Yummy. Made for PAC Spring 2009
Yum! A friend of mine made salty oatmeal cookies for a dinner. We loved them. These were just perfect and easy to make. I tried with more salt, and less salt. The less salt (just a pinch) worked the best. I am thinking of dipping them in melting chocolate and taking them to a cookie exchange. Thanks for the recipe.