Dark Chocolate, Oat, and Sea Salt Cookies

As I sit here writing this post I am enjoying a cold glass of almond milk and a cookie, or two. Also, it’s 8am. Yah, the wedding diet is going great. But that’s how good these cookies are! Do you have any go-to recipes? Well this is one of mine. Friends coming over for dinner? I’m making the cookies. Valentine’s Day? I’m making the cookies. Bad day at work and everyone sucks? I’m definitely making the cookies. In today’s case: It’s only Tuesday morning and we still have basically 4 whole days until the weekend? You guessed it, making the cookies.

It’s really not even my recipe, all I do is follow the directions on the back of the chocolate chip bag. Anti-climatic, I know. Instead of regular chocolate chips I use dark chocolate. Now I know there are quite a few people out there who are not into dark chocolate, but even those people love these cookies.

The other two tricks are the sea salt and oats. Instead of the 1 cup chopped nuts, put 1 cup oats. Sometimes I put a little extra if I’m feeling frisky. As for the salt, I’ve done this a couple different ways. You could just use sea salt instead of regular salt. When you do this you occasionally get a saltier bite out of the cookie, but when it’s paired with that dark chocolate it’s quite lovely (and this is coming from someone who isn’t a big salt fan). Or you could sprinkle some sea salt along the top of the cookies right before they go into the oven.

Another thing I have come to find out the hard way is that it really makes a difference whether or not you let your butter get to room temperature or you totally forgot and microwave it (guilty). When the butter still has its shape the cookies come out fluffier, a little more like cake. When the butter is melted before making the cookies the cookies come out flatter and a little crispier. Which isn’t necessarily a bad thing, but when you’re trying to blog about your cookie recipe and your cookies don’t look like the perfect little angels they usually do…it’s annoying. Lesson learned.

However, it didn’t stop me from eating most of the cookies, or having them for breakfast.

Here’s the recipe:


  • 2 1/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt or sea salt
  • 1 cup (2 sticks) butter, softened
  • 3/4 cup granulated sugar
  • 3/4 cup packed brown sugar
  • 1 teaspoon vanilla extract
  • 2 large eggs
  • 2 cups (12-oz. pkg.) Dark Chocolate Chips
  • 1 cup old fashioned oats


Combine all of the dry ingredients in a small bowl. So the flour, baking soda, and salt. In a large bowl beat the butter, both sugars, and vanilla extract until creamy. Then add in one egg at a time, mixing well after each egg. Gradually beat in the flour mixture. Once the wet and dry are incorporated, add in your oats and chocolate chips. Put a rounded tablespoon size of dough onto your ungreased cookie sheets, sprinkle with sea salt (if that’s what you’re into), and pop them into the oven for 9-11 minutes. I have found that 10 minutes usually cooks them perfectly, but everyone’s oven is different. They are done when they are golden brown.


What is your go-to cookie recipe? Let me know in the comments!




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