Oatmeal cookies are a classic… what makes these oatmeal cookies unique is the absence of raisins and addition of a sprinkled sea salt topping. The result is a delightful mixture of buttery/salty/sweetness that makes this classic cookie even more irresistible!
Use a coarse grained sea salt like this one… sprinkle a smaller amount on the cookies if using kosher salt.
Salty Oat Cookies (minimally adapted from America’s Test Kitchen)
1 cup all-purpose flour
1/2 tsp baking soda
1/4 tsp salt
1/8 tsp cinnamon
16 tbsp unsalted butter, softened
1 cup granulated sugar
1/4 cup packed light brown sugar
1 large egg
1 tsp vanilla extract
3 and 1/2 cups old-fashioned rolled oats
1/2 tsp coarse sea salt
Heat oven to 375 degrees. Whisk flour, baking soda, salt, and cinnamon in a medium bowl. Beat butter, granulated sugar, and brown sugar with an electric mixer on medium speed until light and fluffy. Beat in egg and vanilla. Add flour mixture until combined. Mix in oats until just incorporated.
Roll dough into balls and place them 2 inches apart on lined baking sheets. Flatten balls to 3/4 inch thickness and sprinkle several grains of sea salt on the top of each cookie. Bake for 15-17 minutes until edges are set and beginning to brown but centers are still soft, switching/rotating sheets halfway through baking. Cool on baking sheets for 10 minutes and then transfer to a wire rack.