Crispy Salted Oat Cookies

Crispy Salted Oat Cookies
     This recipe comes from the America’s Test Kitchen Family Baking Book. It is the basis of the recipe that Smitten Kitchen modified for her Crispy Salted White Chocolate Chip Cookies. I followed the recipe exactly, and did not add any white chocolate chips to the recipe.
     I actually prefer these cookies with the extra two tablespoons of butter and extra cup of rolled oats. It adds an incredible amount of texture to the cookies, and I believe they hold up better this way. I made these two times, the second time tossing in a bag of white chocolate chips. Both ways tasted quite successful. Most likely I will be using the recipe with the added white chocolate chips because that’s my love.
chilled cookie dough
Crispy Salted Oat Cookies
Prep time
Cook time
Total time
Serves: 48
  • 1 cup salted butter, softened
  • 1 cup white sugar
  • ¼ cup packed light brown sugar
  • 1 teaspoon vanilla extract
  • 1 large egg
  • 1 cup all-purpose flour
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • 3&1/2 cups rolled oats
  • sea salt for sprinkling
  1. In a large bowl, cream together butter, sugars, and vanilla. Mix in egg.
  2. Stir in flour, baking soda, and salt. Mix in the oats until well combined.
  3. Drop dough by tablespoons onto cookie sheets. Roll into balls and sprinkle lightly with sea salt.
  4. Heat oven to 350 degrees. While oven is warming, refrigerate cookies on the sheet for 10 minutes.
  5. Bake for 13 minutes, or until edges are lightly golden. Let cool slightly before removing to cool completely on racks.
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