Best 6 Sweet N Salty Oatmeal Cookies Recipes

MAMA'S CHEWY OATMEAL COOKIES

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Beat brown sugar, shortening, milk, egg, and vanilla extract in a bowl until mixture is creamy. Stir oats, flour, baking soda, and salt into moist ingredients. Drop dough by spoonful onto ungreased baking sheets.
• Bake in the preheated oven until cookies are lightly golden brown, 8 to 10 minutes.

SWEET 'N' SALTY OATMEAL COOKIES

Steps:

• Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper.
• Mix together the oats, coconut and cashews in a large bowl, then drizzle with the honey. Mix to combine, then spread on one of the prepared cookie sheets.
• Toast the mixture in the oven until the coconut begins to brown and the mixture becomes fragrant, about 8 minutes. Allow to cool about 10 minutes.
• Combine the flour, baking soda, salt and cinnamon in a medium bowl, then whisk in the toasted oat mixture. Set aside.
• Cream the butter, sugars and vanilla together in the bowl of a stand mixer fitted with the paddle attachment until sandy and smooth. Beat in the egg, then scrape the bowl and beater. Add the flour mixture and white chocolate chips and blend on low speed to combine. Scoop 2-tablespoon portions of dough on 2 lined cookie sheets, spacing them about 2 inches apart. Flatten the cookies just slightly, then sprinkle each cookie with a touch of coarse salt. Bake until the edges are golden and the cookies are puffed, 12 to 15 minutes. Cool slightly on the baking sheets, then enjoy!

SALTY OATMEAL COOKIES

Steps:

• Preheat oven to 375 (rack on the 2nd position from top).
• Slice "cold" unsalted butter into small pieces and whip in your mixer for a minute or so. Because it's cold it will stick a bit, but don't fret -- scrape and mix.
• Add both sugars, baking powder, baking soda and the cinnamon. With mixer combine at medium speed until the mixture has a crumbly texture.
• Add the eggs and vanilla and mix again until combined.
• With mixer on low speed, slowly add flour. If your mixer sounds like it's over-working, you may have to continue by hand and use a spoon.
• DON'T OVER MIX or cookies will get tough!
• Gently fold in the oats, and optional add-ins of chocolate chips or raisins.
• Chill the dough for at least an hour.
• Drop dough by the heaping tablespoon onto cookie sheet.
• "Lightly" sprinkle cookies with Kosher salt.
• Bake on 2nd rack from top at 375 for 12-15 minutes. (Cookies should still be soft to the touch).
• Carefully transfer them to a cooling rack and enjoy!

SALTY THIN AND CRISPY OATMEAL COOKIES

Steps:

• Adjust oven rack to middle position and heat oven to 350 degrees. Line 3 large (18- by 12-inch) baking sheets with parchment paper.
• Whisk flour, baking powder, baking soda, and salt in medium bowl.
• In standing mixer fitted with paddle attachment, beat butter and sugars at medium-low speed until just combined, about 20 seconds. Increase speed to medium and continue to beat until light and fluffy, about 1 minute longer. Scrape down bowl with rubber spatula.
• Add egg and vanilla and beat on medium-low until fully incorporated, about 30 seconds. Scrape down bowl again.
• With mixer running at low speed, add flour mixture and mix until just incorporated and smooth, 10 seconds.
• With mixer still running on low, gradually add oats and mix until well incorporated, 20 seconds. Give dough final stir with rubber spatula to ensure that no flour pockets remain and ingredients are evenly distributed.
• Divide dough into 24 equal portions, each about 2 tablespoons (or use #30 cookie scoop), then roll between palms into balls.
• Place cookies on prepared baking sheets, spacing them about 2 1/2 inches apart, 8 dough balls per sheet (see note above). Using fingertips, gently press each dough ball to 3/4-inch thickness. Lightly sprinkle sea salt evenly over flattened dough balls before baking.
• Bake 1 sheet at a time until cookies are deep golden brown, edges are crisp, and centers yield to slight pressure when pressed, 13 to 16 minutes, rotating baking sheet halfway through.
• Transfer baking sheet to wire rack; cool cookies completely on sheet.

SPECIAL OATMEAL COOKIES

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Grease cookie sheets.
• Stir together the oatmeal and margarine. Blend in the egg whites and sweetener. Stir together the flour, salt and baking powder; add to the mixture alternately with the milk and vanilla; stirring between additions. Finally, stir in the raisins and walnuts.
• Drop by teaspoonfuls 1 to 2 inches apart onto the prepared cookie sheets. Bake for 10 to 15 minutes in the preheated oven.

OATMEAL COOKIES

Steps:

• Preheat oven to 375°F. Grease and line 2 baking sheets with parchment.
• Stir together oats, flour, cinnamon, baking soda, and salt in a medium bowl. Beat together butter, brown sugar, and granulated sugar in a stand mixer or in large bowl with a hand mixer until light and fluffy. Add egg and vanilla and beat until combined well. Add flour mixture and beat until just combined.
• Drop dough by heaping tablespoons 2 inches apart onto prepared baking sheets and flatten mounds slightly with moistened fingers. Bake cookies in upper and lower thirds of oven, switching position of sheets halfway through baking, until golden, about 12 minutes total. Transfer to wire racks to cool.