Salted Oatmeal Cookies Recipes

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SALTED CASHEW OATMEAL COOKIES



Salted Cashew Oatmeal Cookies image

My son absolutely loves cashews, so I loaded my oatmeal cookies with them at Christmas-he loved them! The mix makes a great gift for friends, co-workers and teachers; all they have to do is add butter, vanilla and eggs. -Richard Hatch, Glen Burnie, Maryland

Provided by Taste of Home

Categories     Desserts

Time 30m

Yield 1 batch (about 4 cups mix).

Number Of Ingredients 11

1 cup all-purpose flour
3/4 teaspoon baking soda
3/4 teaspoon ground cinnamon
1/2 cup packed light brown sugar
1/2 cup sugar
1-1/3 cups old-fashioned oats
1 cup salted whole cashews
ADDITIONAL INGREDIENTS:
2/3 cup butter, softened
3/4 teaspoon vanilla extract
1 large egg plus 1 large egg yolk, room temperature

Steps:

  • Whisk flour, baking soda and cinnamon. In a 1-qt. glass jar, layer flour mixture, brown sugar, granulated sugar, oats and cashews in order listed. Cover and store in a cool dry place up to 3 months., To prepare cookies: Preheat oven to 350°. Beat butter and vanilla extract until light and fluffy. Add egg and yolk until well blended. Add cookie mixture; mix well., Drop by tablespoonfuls 1-1/2 in. apart on parchment-lined baking sheets. Bake until lightly browned, 10-12 minutes. Remove from pans to wire racks to cool. Store in an airtight container.

Nutrition Facts : Calories 104 calories, Fat 6g fat (3g saturated fat), Cholesterol 19mg cholesterol, Sodium 73mg sodium, Carbohydrate 12g carbohydrate (6g sugars, Fiber 1g fiber), Protein 2g protein.

SALTED-BUTTER OATMEAL CHOCOLATE CHIP COOKIES



Salted-Butter Oatmeal Chocolate Chip Cookies image

Epi associate editor Emily Johnson liked her family cookie recipe, but thought it could be even better. So she started making it with butter instead of margarine, increased the salt, and used chopped chocolate instead of chips. This new version has since become her new favorite cookie recipe-and she thinks her family (and yours) will agree.

Provided by Emily Johnson

Categories     Cookies     Bake     Butter     Egg     Oat     Vanilla     Chocolate

Yield Makes 22

Number Of Ingredients 12

1 1/2 cups all-purpose flour
1/2 cup whole wheat flour
1 tsp. baking powder
1/2 tsp. baking soda
1 tsp. kosher salt
1 cup (2 sticks) salted butter, room temperature
1 1/2 cups (packed) light brown sugar
1/2 cup granulated sugar
2 large eggs
2 cups old-fashioned oats
1 Tbsp. vanilla extract
6 oz. semisweet chocolate (at least 60% cacao), chopped

Steps:

  • Whisk all-purpose flour, whole wheat flour, baking powder, baking soda, and salt in a medium bowl.
  • Using an electric mixer on medium speed, beat butter, brown sugar, and granulated sugar in a large bowl until light and fluffy, 3-4 minutes. Add eggs one at a time, beating after each addition to incorporate before adding the next. Reduce mixer speed to low and gradually add dry ingredients, beating until just incorporated. Add oats and vanilla and beat just to combine. Fold in chocolate with a spatula.
  • Turn dough out onto a work surface and flatten to a disk. Freeze 15-20 minutes to prevent dough from spreading too much as it bakes, or ideally chill 24-36 hours.
  • Meanwhile, place racks in upper and lower thirds of oven; preheat to 350°F. Line 2 rimmed baking sheets with parchment paper.
  • Drop 1/4 cupfuls of dough onto prepared sheets. Bake cookies, rotating sheets front to back and top to bottom halfway through, until just golden brown around the edges, 12-15 minutes (cookies will firm up as they cool). Let cookies cool on baking sheets 5 minutes, then transfer to wire racks and let cool completely. Let baking sheet cool completely before lining with fresh parchment and spooning on dough for third batch.
  • Do Ahead: Dough can be made 3 months ahead. Wrap tightly with plastic and freeze. Cookies can be made 1 day ahead. Store in an airtight container at room temperature, or freeze up to 3 months.

SALTED OATMEAL COOKIES



Salted Oatmeal Cookies image

Make and share this Salted Oatmeal Cookies recipe from Food.com.

Provided by nicoleingermantown

Categories     Dessert

Time 30m

Yield 18 cookies

Number Of Ingredients 11

12 tablespoons unsalted butter, at room temperature
1 cup light brown sugar
1/2 cup sugar
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon ground cinnamon
2 large eggs
1 teaspoon vanilla extract
1 3/4 cups flour
2 cups rolled oats (not quick-cooking)
sea salt, for sprinkling

Steps:

  • In the large bowl of a stand mixer fitted with the paddle attachment, beat the butter for a few minutes on medium-high speed until light and fluffy. Scrape down the sides of the bowl and add the sugars, baking powder, baking soda and cinnamon, beating until the mixture is well blended. Reduce the speed to medium and add the eggs and vanilla extract, mixing until well incorporated. Reduce the speed to low and add the flour and oats, scraping down the sides of the bowl as necessary and mixing just until they are incorporated. Cover the bowl with plastic wrap and chill the dough for at least an hour before baking.
  • Preheat the oven to 375 degrees. Line a large baking sheet with parchment paper.
  • Form the dough into golf ball-size balls and place about 2 inches apart on the baking sheet. Sprinkle sea salt generously on top of each ball of dough, as you would sugar. Bake 1 sheet at a time for 15 minutes or until the cookies are puffed and beginning to turn golden, being careful not to overbake. (The cookies should have a tender interior.) Transfer the cookies, still on the parchment paper, to a wire rack to cool completely.

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