Total Time
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...


  1. Preheat oven to 375 (rack on the 2nd position from top).
  2. 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.
  3. Add both sugars, baking powder, baking soda and the cinnamon. With mixer combine at medium speed until the mixture has a crumbly texture.
  4. Add the eggs and vanilla and mix again until combined.
  5. 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.
  6. DON'T OVER MIX or cookies will get tough!
  7. Gently fold in the oats, and optional add-ins of chocolate chips or raisins.
  8. Chill the dough for at least an hour.
  9. Drop dough by the heaping tablespoon onto cookie sheet.
  10. "Lightly" sprinkle cookies with Kosher salt.
  11. Bake on 2nd rack from top at 375 for 12-15 minutes. (Cookies should still be soft to the touch).
  12. Carefully transfer them to a cooling rack and enjoy!
Most Helpful

This recipe is from the DCist blog.

appleydapply February 10, 2010

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

~Nimz~ March 28, 2009