Salted Oatmeal Chocolate Chip Cookies

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I’ve made these cookies for years, and they are always a hit. The original recipe came from a church cookbook my mom had from her childhood — the type where everyone in the congregation submitted a favorite family recipe, and it was printed into a little book with a plastic spiral binding. This recipe can easily become somewhat of a “kitchen sink” cookie if you’d like, where you can throw in whatever you have on hand — walnuts, pecans, raisins, dried cranberries, etc. I recommend always keeping the coconut in the recipe — it won’t taste like coconut, but gives the cookie the best kind of chewiness.

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Salted Oatmeal Chocolate Chip Cookies
Yields: 3 dozen cookies

Ingredients:

  • 1/2 cup (1 stick) butter or margarine, softened to room temperature

  • 1 egg (or 1 flax egg for vegan cookies)

  • 1/2 cup brown sugar

  • 1/2 cup white sugar

  • 1/4 cup shredded coconut

  • 1/2 teaspoon vanilla extract

  • 1 cups oatmeal

  • 1 cups all-purpose unbleached flour

  • 1/2 teaspoon salt

  • 1 teaspoon baking soda

  • 1/4 teaspoon ground cinnamon

  • Chocolate chips (I prefer dark chocolate)

  • Flaky sea salt to sprinkle on top after baking (I love Maldon sea salt)

Directions:

  • Preheat oven to 350º F

  • Cream butter, eggs, sugars, and vanilla extract in a stand mixer or hand mixer.

  • Gradually add in dry ingredients except the chocolate chips. Mix well.

  • Stir in the chocolate chips with a wooden spoon (stand mixer won’t work well for this). I always just eyeball the amount and am generous when it comes to chocolate – but it’s probably about 1/2 cup of chocolate chips.

  • Scoop onto a baking sheet lined with parchment paper or a silicone baking mat.

  • Bake for 6-9 minutes until very lightly browned on top — err on the side of under-baking, unless you like really crispy cookies. The cookies will still cook a little after being pulled out of the oven, so it’s good to pull them out slightly before you think they’re ready.

  • Allow to cool on the baking sheet for a couple of minutes before transferring to a cooling rack.

  • Sprinkle cookies with flaky sea salt.

If you make and enjoy this recipe, please share a photo on Instagram and tag @flavourphoto — I’d love to see!

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