Salty Oat Chocolate Chip Cookies

There is a terrific tea house in DC that sells salty oat cookies – regular with raisins and a chocolate variety. I looked at a number of recipes in an attempt to approximate these chewy, salty, sweet wonders. What I came up with is neither one nor the other, but it tastes pretty good anyway.

  • 1-3/4 cups whole wheat flour
  • 3/4 teaspoon baking soda
  • 3/4 teaspoon baking powder
  • 1 teaspoon kosher salt
  • 2 sticks unsalted butter, room temperature
  • 1-1/2 cups light brown sugar
  • 1/4 cup granulated sugar
  • 2 large eggs, room temperature
  • 2-1/2 teaspoons pure vanilla extract
  • 12 oz. bag semisweet chocolate chips
  • 3-1/2 cups old fashioned oats
  • Coarse sea salt, for sprinkling

  • Preheat oven to 350 degrees F. In a medium bowl, combine flour, baking soda, baking powder and salt and stir until well blended. In an electric mixer fitted with the paddle attachment, beat butter, brown sugar and granulated sugar over medium speed. Add eggs one at a time, then add the vanilla and mix until just blended. Slowly add the flour mixture to the wet ingredients in the mixer while running at medium-low speed. Fold in the chocolate chips and the oats.
  • On a rimmed baking sheet lined with parchment paper, drop the dough in uniform balls onto the sheet and bake for 14 minutes. Cookies might appear underdone but take them out anyway. They’ll firm up while cooling. Immediately after removing them from the oven, sprinkle them lightly with coarse sea salt.┬áLet cookies cool slightly, then transfer to a cooling rack.
  • Quick Tips
  • 1. I like to use an ice cream scoop to ensure uniformity.
  • 2. Keep cookies in an airtight container at room temperature. If you are not going to use them right away, you can freeze them.

Preparation time: 15 minute(s)

Cooking time: 14 minute(s)

Number of servings (yield): 3 dozen

One response to “Salty Oat Chocolate Chip Cookies”

  1. Krystal says:

    You had as soon as I realized these are the cookies from Teaism. I think you’re missing the pecans and a minute about of coconut.

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