Salty Oatmeal Cookies

"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..."
photo by Nimz_ photo by Nimz_
photo by Nimz_
Ready In:
24 cookies




  • 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!

Questions & Replies

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  1. foodlovergreatcook
    These are great cookies!
  2. appleydapply
    This recipe is from the DCist blog.
  3. Nimz_
    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
  4. colonial homeschool
    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.


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