Salted White Chocolate Oatmeal Cookies

I’ll be honest with you, I’m just not a huge fan of raisins. I’m a giant fan of oatmeal, but I barely tolerate the little dried fruits that usually adorn oatmeal cookies. What does a girl do when this is the case? Add chocolate of course. I love anything that is sweet and salty, and these cookies hit that mark with exceptional flair.

They cake minimal effort and the reward is amazing, especially considering that these cookies stay good for 3 to 4 days in an airtight container without going very stale.


  • 3 cups Old Fashioned Rolled Oats (very important to not use the quick variety of oatmeal)
  • 1 1/2 cups All Purpose Flour
  • 1 teaspoon Baking Soda
  • 1/2 teaspoon Salt
  • 3/4 cup (1 1/2 sticks) Unsalted Butter, at room temperature
  • 1 tablespoon Vanilla Bean Paste (or a tablespoon of vanilla extract)
  • 1 cup White Sugar
  • 1/2 cup Brown Sugar
  • 2 Large Eggs, room temperature
  • 1 1/2 to 2 cups White Chocolate Chips, try to use good quality like Ghirardelli or Guitard
  • 2 tablespoons Fleur de Sel, or sea salt

Temperature: 350   –   Yield: 3 dozen cookies

Whisk your dry ingredients together. Great job for little minions!

Beat the wet ingredients into fluffiness.

Find a willing taste tester.

05 06 07
These cookies are a perfect marriage between crispiness and chewiness.

  1. Preheat your oven to 350F and position the racks to the top and bottom thirds of the oven. Line two baking sheets with parchment paper and set aside.
  2. In the bowl of a stand mixer, or in a large bowl with a hand mixer, cream together your vanilla paste, butter, and sugars until light and fluffy.
  3. Once your mixture is light and fluffy, add your room temperature eggs in one at a time, scraping the bowl after each addition.
  4. In a large bowl, whisk together your flour, salt, baking soda, and oats.
  5. Gradually add the flour mixture to the wet ingredients and mix until combined. Or, to be honest, I just dump it all in at once and scrape down the bowl a couple times during mixing. Add your chocolate chips and stir.
  6. Using a 1 1/2 tablespoon measuring scoop, or a spoon, scoop your dough and add them to the lined baking sheets about an inch and a half apart.
  7. Sprinkle the tops of the cookies with the Fleur de Sel or sea salt and then bake for 12 to 14 minutes, rotating baking sheets from top to bottom and front to back halfway through.
  8. Let the cookies cool on the baking sheets for a few minutes and then move to wire racks to cool completely. Store in an airtight container and enjoy!


This is a modified recipe, originally found in Pure Vanilla by Shauna Sever.


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