Best Salted Oatmeal Cookies Recipes

SALTED-BUTTER OATMEAL CHOCOLATE CHIP COOKIES

Steps:

• Whisk all-purpose flour, whole wheat flour, baking powder, baking soda, and salt in a medium bowl.
• Using an electric mixer on medium speed, beat butter, brown sugar, and granulated sugar in a large bowl until light and fluffy, 3-4 minutes. Add eggs one at a time, beating after each addition to incorporate before adding the next. Reduce mixer speed to low and gradually add dry ingredients, beating until just incorporated. Add oats and vanilla and beat just to combine. Fold in chocolate with a spatula.
• Turn dough out onto a work surface and flatten to a disk. Freeze 15-20 minutes to prevent dough from spreading too much as it bakes, or ideally chill 24-36 hours.
• Meanwhile, place racks in upper and lower thirds of oven; preheat to 350°F. Line 2 rimmed baking sheets with parchment paper.
• Drop 1/4 cupfuls of dough onto prepared sheets. Bake cookies, rotating sheets front to back and top to bottom halfway through, until just golden brown around the edges, 12-15 minutes (cookies will firm up as they cool). Let cookies cool on baking sheets 5 minutes, then transfer to wire racks and let cool completely. Let baking sheet cool completely before lining with fresh parchment and spooning on dough for third batch.
• Do Ahead: Dough can be made 3 months ahead. Wrap tightly with plastic and freeze. Cookies can be made 1 day ahead. Store in an airtight container at room temperature, or freeze up to 3 months.

SALTED CASHEW OATMEAL COOKIES

Steps:

• Whisk flour, baking soda and cinnamon. In a 1-qt. glass jar, layer flour mixture, brown sugar, granulated sugar, oats and cashews in order listed. Cover and store in a cool dry place up to 3 months., To prepare cookies: Preheat oven to 350°. Beat butter and vanilla extract until light and fluffy. Add egg and yolk until well blended. Add cookie mixture; mix well., Drop by tablespoonfuls 1-1/2 in. apart on parchment-lined baking sheets. Bake until lightly browned, 10-12 minutes. Remove from pans to wire racks to cool. Store in an airtight container.

SALTED OATMEAL COOKIES

Steps:

• In the large bowl of a stand mixer fitted with the paddle attachment, beat the butter for a few minutes on medium-high speed until light and fluffy. Scrape down the sides of the bowl and add the sugars, baking powder, baking soda and cinnamon, beating until the mixture is well blended. Reduce the speed to medium and add the eggs and vanilla extract, mixing until well incorporated. Reduce the speed to low and add the flour and oats, scraping down the sides of the bowl as necessary and mixing just until they are incorporated. Cover the bowl with plastic wrap and chill the dough for at least an hour before baking.
• Preheat the oven to 375 degrees. Line a large baking sheet with parchment paper.
• Form the dough into golf ball-size balls and place about 2 inches apart on the baking sheet. Sprinkle sea salt generously on top of each ball of dough, as you would sugar. Bake 1 sheet at a time for 15 minutes or until the cookies are puffed and beginning to turn golden, being careful not to overbake. (The cookies should have a tender interior.) Transfer the cookies, still on the parchment paper, to a wire rack to cool completely.

SALTED CARAMEL & PECAN OATMEAL COOKIES

Steps:

• 1. In a large bowl, beat butter with an electric mixer on medium to high speed for 30 seconds. Add sugar, brown sugar, 1 tsp. salt, baking powder, cinnamon, and baking soda. Beat until combined, scraping sides of bowl. Beat in eggs and vanilla until combined.
• 2. Beat in as much flour as you can with the mixer. Using a wooden spoon, stir in the remaining flour. Stir in oats, caramel baking bits and pecans.
• 3. Using a tablespoon drop 1-1/2-inch mounds of dough 2 inches apart onto cookie sheets lined with parchment paper. Sprinkle with coarse sea salt.
• 4. Bake in a preheated 350-degree oven for 11 to 12 minutes, until the edges are light brown. Cool on cookie sheets for 3 to 4 minutes; remove to a wire rack. Cool.

SALTED ICED OATMEAL RAISIN NUT COOKIES

Steps:

• 1. Preheat oven to 350 degrees
• 2. Cream: Butter, Sugar.
• 3. Add: Eggs,Honey,Vanilla to cream mixture.
• 4. In seperate Bowl Combine:Flour,Baking Soda,Cinnamon,Salt.
• 5. Gradually add Flour mixture to Cream mixture.
• 6. Stir in Oats,Raisins and Nuts.
• 7. Drop by tsp OR TBLS onto cookie sheet (i use parchment paper to line cookie sheet) Bake anywhere from 7-10 min depending on if used tsp or TBLS.
• 8. Drizzle icing onto cookies while still a bit warm. Sprinkle Kosher or course ground salt on warm icing if desired (its really good! :) )

SALTED BROWN BUTTER BUTTERSCOTCH OATMEAL COOKIES RECIPE

Steps:

• Preheat oven to 350. Melt butter in pan over medium heat. After a few minutes - butter will crack and foam. Whisk constantly thru this process. After a few minutes the butter will begin to brown at bottom of pan. Continue to whisk and when the butter has turned a golden amber color and smells nutty .. then remove from heat and transfer to a bowl ... be sure to scrape the brown butter bits. Let sit 5-10 minutes. Once cooled add to brown sugar and mix till combined - about 1 minute. Beat in eggs and vanilla until smooth and creamy - about 1 minute. Combine dry ingredients. Add to butter mixture and mix till just mixed. Add butterscotch chips. Drop on 1 tbsp drops onto parchment lined baking sheets. Bake 10-12 minutes. Allow to cool for 5 minutes before removing from cookie sheet. Sprinkle with salt immediately once removed from the oven.

SALTED CARAMEL BROWNIE BRITTLE OATMEAL COOKIES

Steps:

• Preheat oven to 350° F. Soften butter in the microwave for 10-15 seconds. Combine softened butter with brown sugar and granulated sugar. Beat on medium speed until well combined; 2-3 minutes. Add eggs and vanilla extract. Beat until well incorporated. In a separate bowl, combine flour, quick oats, salt and baking soda. Stir to combine and slowly add into batter, mixing on low speed until dough starts to form.
• In a microwave-safe bowl, combine caramel bites, milk and sea salt. Microwave in 30 second increments, stirring each time. Caramel will be very hot and can burn easily. Once caramel is melted and smooth, add to cookie dough along with chocolate chips. Beat until combined. Prepare the streusel. Grind up Brownie Brittle™ into a fine crumb. Combine with sugar and flour. Soften butter in the microwave 10-15 seconds. Add to dry ingredients and cut into dry ingredients with forks or a pastry cutter.
• To make the cookies, put a piece of Salted Caramel Brownie Brittle™ down on a cookie sheet lined with parchment paper or a baking mat. Spoon 3 tablespoons of dough into your hand and roll into Brownie Brittle™ streusel to slightly flatten the top of the cookie. Place on top of the brittle on the cookie sheet. Bake at 350° for 12-16 minutes until cookies start to turn light brown. Wait for 10-15 minutes before moving onto a wire rack to cool.

SALTED OATMEAL COOKIES WITH DARK CHOCOLATE

Steps:

• Heat oven to 375° F with the rack in the upper and lower thirds. Line 2 large baking sheets with parchment. Combine the oats, flour, baking soda, cinnamon, and 1 teaspoon of the salt in a medium bowl; set aside. Beat the butter, shortening, granulated sugar, and brown sugar with an electric mixer on medium-high speed until lightly and fluffy, 2 to 3 minutes. Beat in the egg and vanilla. Reduce the mixer speed to low and gradually add the flour mixture, mixing just until combined (do not overmix). Stir in the chocolate. Drop heaping tablespoonfuls of the dough onto the prepared baking sheets, spacing them 2 inches apart. Sprinkle with the remaining 1 teaspoon of salt. Bake, rotating the pans halfway through, until lightly brown around the edges, about 10 to 12 minutes. Cool slightly on the baking sheets, then transfer to a wire rack to cool completely.

THIN AND CRISPY SALTED OATMEAL COOKIES

Steps:

• Preheat oven to 350F. Line a baking sheet with parchment paper. In a medium bowl, whisk together flour, baking powder, baking soda and salt. In a large bowl, cream together butter and sugars until mixture is creamy. Beat in egg and vanilla, followed by the flour mixture. Stir in the oatmeal, mixing just until the oats are well-distributed and no streaks of dry ingredients remain in the batter. Shape dough into 1 inch balls and arrange on baking sheet, leaving about 2-inches between them to allow for spread. Gently flatten each ball (so it is approx 1/2 as high) with your fingertips, then sprinkle cookies with coarse salt. Bake for 12-15 minutes, until cookies are golden brown and cooked through. Allow to cool for 2-3 minutes on the baking sheet, then transfer to a wire rack to cool completely.