Salty Chocolate Chip Oatmeal Cookies – Chewy oatmeal cookies packed with rick dark chocolate and finished with a big sprinkle of salt. The perfect salty-sweet dessert!
I have been changed. I am officially Team I Love Oatmeal Cookies.
That’s probably a terribly unpopular opinion. But hey, I like pineapple on pizza and hate superhero movies, so I guess I’m full of unpopular opinions.
I’m not saying oatmeal cookies are fancy or hard to make. I’m not even saying they’re the best cookies in the world. Usually they’re boring, bland, taste like cafeteria food. A lot of the time they even taste stale when they’re not (how is that possible??). I would have never reached for an oatmeal cookie over anything else… until now.
These oatmeal chocolate chip cookies are good. Like really good. They’ll change your mind about hating oatmeal cookies. They changed mine, clearly. But these cookies. Oh man. They’re chewy and delicious and packed with dark chocolate, and they’re just a little bit salty. Don’t let that word discourage you. It’s a good kind of salty. Like chocolate-covered pretzels salty.
Looking for more chocolate chip cookie recipes?
- Double Chocolate Peanut Butter Cup Cookies
- Bakery Style Chocolate Chip Cookies
- Pan-Banging Chocolate Chip Cookies
Salty Oatmeal Chocolate Chip Cookies (Vegan)
- 1 cup vegan butter
- 1 cup brown sugar
- 1/4 cup granulated sugar
- 2 tsp. vanilla extract
- 2 Tbsp. flaxseed meal + 6 Tbsp. water
- 1 1/2 cups all-purpose flour
- 1 tsp. baking soda
- 1/2 tsp. salt
- 3 cups Quaker instant oats
- 2 cups vegan chocolate chips
- Preheat oven to 350℉.
- Mix together the flax and water and let sit until thickened, about 5-7 minutes.
- Beat together the butter & sugars until creamy.
- Add flax & vanilla extract and mix until smooth.
- Sift together the flour, baking soda, & salt.
- Add flour mixture. Once it's almost fully incorporated, add the oats.
- Fold in chocolate chips.
- Cover the mixing bowl with plastic wrap & chill in the fridge for at least one hour.
- Scoop cookie dough onto a baking sheet lined with parchment paper (I did about 6-8 on a tray).
- Bake 10 minutes until golden brown.
- Once out of the oven, immediately sprinkle with a good pinch of salt.
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