Oatmeal chocolate chip cookies with sea salt by Bake Bellissima

What makes these chocolate chip cookies special is a touch of coarse sea salt that is added to the top right before baking. They are chewy and soft and very delicious. This recipe is loosely adapted from the Barefoot Contessa’s Make it Ahead cookbook.

Oatmeal chocolate chip cookies with sea salt by Bake Bellissima

Chocolate chip oatmeal cookies with sea salt

5 from 2 votes
Author: adapted from Ina Garten's Make it ahead
makes 28-32 cookies

Ingredients

  • 1/2 pound 2 sticks unsalted butter, at room temperature
  • 1 1/2 cups light brown sugar
  • 2 teaspoons pure vanilla extract
  • 2 eggs plus 1 egg yolk
  • 1 3/4 cups all purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon fine sea salt
  • 1 1/4 cups rolled oats
  • 1 1/2 cups chocolate chips
  • Coarse salt to sprinkle on top of cookies (sea salt or fleur de sel)

Instructions

  1. Preheat oven to 375 F.
  2. Prepare 3 cookie sheets lined with parchment paper.
  3. In a bowl, combine the flour, oats, baking soda and sea salt.
  4. Cream the butter with the sugar in a mixer with a paddle attachment, for 3-4 minutes, until light and fluffy. I do this step by hand with a rubber spatula.
  5. Add the vanilla and eggs, one at a time, and mix on low speed until just combined. Make sure to scrape down the sides of the bowl.
  6. Add the flour mixture in 3 parts, and combine. Do not over mix. Stir in the chocolate chips with a spatula.
  7. Measure cookies with a tablespoon and place on the cookie sheet, using another spoon to scoop out the dough (or use a small ice cream scoop). Sprinkle with coarse salt (I used a pink Himalayan sea salt, but any coarse salt will do.)
  8. Bake for 10-12 minutes, until nicely browned. Cool on a rack.

Tagged

Leave a Comment

Comments

  • Mila Petroff

    My favorite flavor combination is salty sweet. This recipe is just a perfect balance of salt and sweet. Other recipes I’ve tried never gave me enough of the salty component. The addition of salt on top of the cookie is what really makes this recipe different than others I’ve tried and gives the cookie a real pop. I used pink Himalayan salt from Costco and I was extremely happy with the results! This is not your average chocolate chip cookie!!

  • Julie10365

    Love this! I love anything salty sweet. So we have salty sweet and healthy? Sounds like a winning combination to me. And well said about ina – she is the queen!!

Get our top 10 most-loved recipes and weekly menu

“My family has loved each and every recipe we’ve made from Bonjour Cuisine. Try one, and you won’t be disappointed!”

—Jennifer Greene

More Testimonials

Instagram

  • A great way to use leftover salmon is a salade niçoise. Add potatoes, hard boiled eggs, olives and capers, some greens, and top it all off with a mustardy vinaigrette. Filling, quick, and easy!
  • Craving these gluten free peanut butter chocolate chip cookies, recipe in comments section 👍 🍪
  • In celebration of Jewish Disability, Awareness, Acceptance and Inclusion Month (JDAIM), Women’s Philanthropy invites you to a special screening of the life-affirming documentary Far From The Tree, based on Andrew Solomon's New York Times bestselling book. Join us on February 7th at Cinema Guzzo in VSL. Link to register in bio!
  • Bon weekend and Shabbat Shalom everyone 💕 photo by @ava_farber0912
  • Delicious coconut chocolate truffles, very easy to make and can be prepared up to two weeks in advance, and left in the fridge. You won’t be able to have just one...