sweet & salty oat cookies

(i.e. your new favorite cookies.) (i.e. my breakfast for the last three days.)

There is a bakery in our neighborhood that sells these gigantic cookies, called salty Oat Cookies. They are... a revelation. And I am bringing them to you, gentle reader, but changed. Rather than Frisbee sized cookies, these are smaller and denser, and they puff up a little more when baking. And instead of biting into jammy little raisins, you get to be surprised by warm pockets of bittersweet dark chocolate. Gooey. Blissful. Completely divine when contrasted with the soft tooth of the oatmeal.

These cookies have all the best things, not to brag- you get your virtuous, golden oatmeal, some warmth from the cinnamon, puddles of chocolate (seriously, are you making your grocery list yet?) and a little coarse sea salt sprinkled on top after baking to push them over the edge and make these truly the best cookies you've ever had.

Make them for  your friends. Make them for your office staff. Make them for the people you wish you liked. Good cookies can do some wondrous things! The best way to eat them though, is with a glass of milk, a big bowl of popcorn, a really great movie, and a person you love.

happy eating! 

sweet & salty oat cookies

slightly adapted from Quaker's recipe 

  • 1 c. (2 sticks) butter, softened
  • 1 c. firmly packed brown sugar
  • 1/2 c. white sugar
  • 2 eggs 
  • 1 tsp. vanilla extract
  • 1 tsp. cinnamon
  • 1 tsp. baking soda 
  • 1 c. whole wheat flour 
  • 1/2 c. "better for bread" flour, or plain white flour  
  • 3 c. Quaker oats
  • 3/4 c. dark chocolate chips 
  • 2 Tbsp. coarse sea salt

Preheat the oven to 350.

Cream together the butter, sugars, and eggs with a hand mixer until creamy. Add the vanilla extract and cinnamon. Smell.  Seriously, yum.  

Using a wooden spoon, stir in the baking soda, flours and oats. The workout that this is justifies eating the cookies afterwards. Dismiss the flawed logic. Press on.

Mix in the dark chocolate chips last. You could also use half of a coarsely chopped dark chocolate bar.

The trick with this dough is that you absolutely have to let it chill overnight, or at least a few hours, because that is when the flavor fairy comes and turns these from "oh yum, cookies" into "OH MY GOSH WHERE HAVE YOU BEEN ALL MY LIFE" cookies. So. Make a small batch of the "oh yum" cookies to tide you over until tomorrow. Not chilling these is like sending Cinderella off to the ball in her maid clothes riding a pumpkin pulled by mice. Still great and unusual, but not earth-shattering, "let's make a Disney movie about this" quality.

Chill the dough, please.

Then! Roll them out into large balls and put them on a parchment paper - lined cookie sheet. Bake for 11-13 minutes, until golden brown around the edges and if you lightly touch the center of a cookie it doesn't feel gooey. Immediately sprinkle lightly with sea salt. Let them sit for a bit. Make your popcorn, pour your milk, cue up the movie. Put them on a pretty plate and smile at them lovingly. Instagram a pic, it's alright.


yields about 3 dozen cookies



Vive le France: Crepes

Simple Cucumber Salad (two ways)