Salted Oatmeal Cookies
Crunchy on the edges, soft at the center, and topped with a perfect hint of flaky sea salt, these salted oatmeal cookies are the ultimate treat for both sweet and savory lovers. This recipe combines the warm, nutty flavor of rolled oats with the rich sweetness of dark brown sugar and a whisper of ground cinnamon, creating a deliciously balanced bite. A generous sprinkle of sea salt elevates each cookie, providing a sophisticated twist to this classic comfort food. Perfectly prepped in just 15 minutes and ready in under 30, these cookies are ideal for snack time, dessert, or gifting to friends and family. Plus, their hearty texture and salty-sweet finish make them a standout addition to any cookie jar. Make a batch today and savor the irresistible charm of salted oatmeal cookies!
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Recipe Information
Ingredients
- 170 grams unsalted butter
- 200 grams dark brown sugar
- 100 grams granulated sugar
- 1 piece large egg
- 2 teaspoons pure vanilla extract
- 125 grams all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 0.5 teaspoons kosher salt
- 250 grams rolled oats
- 1 teaspoon flaky sea salt
Instructions
Preheat your oven to 175°C (350°F) and line two baking sheets with parchment paper.
In a large mixing bowl, beat the unsalted butter, dark brown sugar, and granulated sugar together until light and fluffy, about 2–3 minutes.
Add the large egg and pure vanilla extract to the mixing bowl and beat until fully incorporated.
In a separate bowl, whisk together the all-purpose flour, baking soda, ground cinnamon, and kosher salt.
Gradually add the dry ingredients to the wet ingredients, stirring just until combined.
Fold in the rolled oats, ensuring that the mixture is evenly mixed but not overworked.
Using a tablespoon or a cookie scoop, portion out the dough and place the cookies about 2 inches apart on the prepared baking sheets.
Lightly sprinkle a pinch of flaky sea salt over the top of each cookie dough ball.
Bake the cookies in the preheated oven for 10–12 minutes, or until the edges are golden brown and the centers are still slightly soft.
Remove the baking sheets from the oven and let the cookies cool on the sheets for 5 minutes before transferring them to a wire rack to cool completely.
Serve immediately or store in an airtight container at room temperature for up to a week.
Nutrition Facts
Calories |
3910 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 169.0 g | 217% | |
| Saturated Fat | 89.8 g | 449% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 562 mg | 187% | |
| Sodium | 3876 mg | 169% | |
| Total Carbohydrate | 560.9 g | 204% | |
| Dietary Fiber | 31.3 g | 112% | |
| Total Sugars | 294.8 g | ||
| Protein | 62.8 g | 126% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 408 mg | 31% | |
| Iron | 20.1 mg | 112% | |
| Potassium | 1593 mg | 34% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
