I have to admit something… I still bake my cookies on “lightly greased baking sheets.” That’s right. Despite the fact that silpat and silicon liners are all the rage, I usually can’t be bothered to deal with them. I also hate trying to cut sheets of parchment to fit my baking sheets. I grew up greasing my baking sheets, and I’ve been doing it ever since.
I also refuse to use a cookie scoop or an ice cream scoop to perfectly portion my cookies. I have limited space for gadgets in my kitchen, and multiple sizes of ice cream scoops just haven’t made the cut in the competition for drawer real estate. Instead, I typically make drop cookies using two spoons or just using my fingers (one of my favorite gadgets)… They may not be perfectly portioned, but I’m OK with that.
Though my methods may be a bit outdated, I do seem to have trouble making the same recipes over and over again… Especially when it comes to baking. This weekend when my husband asked for chocolate chip cookies, I knew that I couldn’t just make “the usual” chocolate chip cookies… What fun would that be? So instead, I started searching through my cookbooks for some inspiration for a new chocolate chip cookie.
I came across a recipe for salty oatmeal cookies in my King Arthur Flour Cookie Companion… I love things that are both salty and sweet, so I loved the idea. The cookies were rolled cookies and chocolate free… So, I made quite a few changes to develop a chewy chocolate chip oatmeal cookie instead. I did stick with the salty and sweet idea and rolled the balls of dough in a combination of Kosher salt and raw sugar instead of rolling the cookies out and sprinkling them with salt as the original recipe suggested. I didn’t have any sea salt on hand when I was making these cookies, but if you do, I’d recommend using sea salt instead of Kosher salt in the cookie coating.
Salty Sweet Chocolate Chip Oatmeal Cookies
(Adapted from King Arthur Flour Cookie Companion, makes about 4 dozen)
- 1 cup unsalted butter (2 sticks), softened
- 1/2 cup granulated sugar
- 1/2 cup dark brown sugar, lightly packed
- 1 egg
- 1/4 cup light corn syrup
- 1 teaspoon vanilla extract
- 3 cups old fashioned rolled oats
- 1 1/2 cups all purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 package (about 12 ounces) milk chocolate chips
- 1/2 cup raw sugar
- 1 1/2 tablespoons Kosher salt
Cream together the butter, granulated sugar, and brown sugar in a large mixing bowl. Add in the egg and beat until the batter is smooth. Add the corn syrup and vanilla extract and beat until incorporated.
In a separate bowl, whisk together the oats, flour, baking soda, and salt. Gradually add the dry ingredients to the creamed mixture, mixing on low until the batter comes together. Stir in the chocolate chips. Refrigerate the dough for at least 30 minutes.
Meanwhile, preheat the oven to 375°F and lightly grease your cookie sheets (or use a silicon liner or parchment, if you must). In a small dish, combine the raw sugar and Kosher salt.
Roll the cookie dough into 1-inch balls and then roll each ball in the sugar and salt mixture. Place each cookie on the baking sheet, and then press down with the palm of your hand to slightly flatten the cookie.
Bake for 8-10 minutes, until the edges of the cookies are just golden and puffed up(don’t overbake or the cookies will not be as soft and chewy). Cool on the baking sheet for about 5 minutes and then transfer to a wire rack to cool completely.
I still lightly grease mine too… no silpat here yet either! These cookies sound fabulous – I love the salty sweet combo.
Awe man, the sweet/salty thing gets me every time! Great recipe Jen. Can’t wait to try these. THX!
I don’t use silpat either, nor do I own a cookie scoop. I love the look of these cookies and the sweet & salty combo sounds perfect!
These sound wonderful!! mmmm, salt!
I happen to have (for 5 years now) literally thousands of sheets of parchment paper from a bakery.
Each sheet does 2 pans, I just rip it on the edge of my counter and whallah!
My MIL asked to buy some from them years ago and they gave her this crazy huge case for like $10.00. She doen’t cook, so it all came to me and I couldn’t be happier. So by default I am a parchment paper gal!
Gorrrrrrrrrrrrgeous.
Sweet and salty: my downfall! I think your techniques are perfectly modern (tho I do own two well-used Silpats) and those cookies are lovely.
OMG that looks so good.
I love the contrast of salty/sweet! There is a cookbook called “Salty Sweets”. I have a copy but I’m a little embarrassed to say that I haven’t used any of the recipes out of it. BUT my friend saw the book in my living room and got a copy for herself. She said she’s made a few of the goodies in there and so far she loves it.
These cookies look great too though ;)
You certainly don’t need my advice but I read long ago that because most cookie recipes have a high percentage of fat in them, the sheets don’t need to be prepped. In fact, I think it was Dorie Greenspan who said so. I NEVER grease or line them and I never have problems with sticking. But that’s me. I’ve never been a big fan of oatmeal cookies because of the raisins, but put chocolate chips and a big dose of salt in there and I’m all over it!
the sweet and salty flavors in the cookie sounds scrumptious! i also do not own cookie scoops or anything like that and use my fingers a lot :)
I don’t know if there is a more perfect combination than salty and sweet. If there is, I don’t think I want to hear about it.
King Arthur sells precut sheets of parchment. I buy an order of it once or twice a year. They are lifesavers in my kitchen and definitely get called on for more than just lining my sheet pans.
Obviously your resistance to change is working wonders, because these cookies look perfect. And I’m definitely digging the chocolate/oatmeal and salty/sweet combos.
Cheers,
*Heather*
You had me at salty sweet. LOVE the raffia tied around the cookies, too.
You go get ’em, you rogue baker, you!!!
Another one of your recipes being added to my recipe folder. The combo of sweet and salty is too hard to resist and you made a great cookie here. Love your paragraph mentioning *kitchen real estate* and your fingers being your favourite gadget. Very original :)
Oh my goodness!! My husband’s favorite cookie is Oatmeal Chocolate Chip and it’s is birthday so I have to make these!! They look awesome!
I love the photo of cookies on parchment paper! Beautiful. I will be sure to try these out. Sweet and salty is always a good choice.
I love sweet and salty combos! Great cookies!!
Wow! These look good! I also use regular ol’ baking sheets and hardly ever grease them either! Also, I like using my hands as toold too! :)
Salty and sweet lover here too. Great cookie recipe Jen, and I like that you converted it from a roll-out cookie to a drop cookie. So much easier!
These sound amazing Jen – love that salty and sweet combo! I have the same problem with making a recipe over and over again, it drives my husband crazy :)
For a couple of years now I’ve been obsessed with Kayak Cookie’s “Salty Oats” cookies, which come in standard oat and chocolate flavors. They don’t have chocolate chips in them, but the salty sweet combo is incredibly addictive. Dare I say that these look like they could be even better! – S
Why do you have to make something this delicious??? Now this is all I’m going to be able to think of….. :)
Sweet and salty are so good together- these cookies sound great!
I love the sound of these cookies, sweet n salty in each bite. Love their rustic wholesome appearance too. I really inviting cookie
I’m afraid I’m just the opposite…I recently fell in love with using an ice cream scoop and I use parchment paper! Although, your technique seems to be working perfectly fine seeing as how these cookies look amazing!
I don’t do the cookie scoop, either, but JEN….I can’t LIVE without my parchment paper!!! I use it ALL the TIME…and not just for cookies. No, I don’t own stock in it! ;)
LOVE the sweet & salty combo here! :)
Love the combination of chocolate and salt in these cookies… Giving a chocoholic chocolate with a little subtle sea salt just makes the addiction worse! These look great. And I agree- cookie scoops are not necessary… although, I do love silpats, even if I don’t own one myself.
Sweet, salty…you can two no wrong with those two together. Send me a batch…yeah? :)
Just went to Teaism in DC and had these cookies for the first time, and now I’m in love. Can’t wait to try your recipe, and to try adapting it to make their chocolate salty oat cookies which I loved even better (I’m thinking some cocoa replacing some of the flour, and adding some chocolate chunks?)
My question for you — what variety of Kosher salt do you use? Diamond Kosher, or Mortons Crystals? Because I know one is *way* saltier than the other (I believe the Diamond Kosher is almost twice as salty as the Mortons)… I’m wondering if that might have been what happened for the woman up thread who tried them and said they were way too salty for her…
Emily – I do use Morton’s Kosher Salt. However, the cookies are salty by design. I know my husband isn’t as much of a fan of them because of the saltiness… I think for some people it’s just a preference thing, too. I’d recommend baking a few of the cookies and tasting them and then adjusting the sugar/salt ratio to your tastes.
I use two spoons too. SImply don’t have the place for too many scoops. The cookies look delicious :D
No special equipment needed – these look absolutely perfect.
Ah – right there – all my favourite flavours! Totally bookmarking these. And they’ve got oats so they must be healthy, right? ;-)
Mmm, these sound great! I love a sweet and salty treat :)
Sweet and salty cookie. I already try the sweet and sour cookie lime flavored and this one is also new to me. I should try this one. I love the idea. Thanks for sharing.
I made these and used agave nectar instead of corn syrup, and they are incredible! my roommate just told me she was mad at me because she ate four of them in like a minute.
and as for spoons, I use hands!
Salt and sweet is a perfect combination. I should really try this one and share with my grandma who use to bake cookies for us when we are kids. Now it’s my time to bake some for her.
Just made these and they are amazing! I love the salt, but imagine some may be a little surprised by it. We will see – I’m taking them to someone as a gift tomorrow.
LOVE THESE! I made them because they sounded interesting and they are fabulous. I will be making a HUGE batch for a work bake sale….
These are amazing! That’s all I have to say.. I love them..
Thank you
I made these with organic sugar seeing there were only 5lb bags available at the deli I went to. lol Worked out ok but I think the sugar in the raw would have been better!
http://lifestooshorttoskipdessert.blogspot.com/2012/12/salty-sweet-chocolate-chip-oatmeal.html
I just finished cooking these. I made two small changes though, I used unsalted butter that I browned and I added in some skor pieces alone with the chocolate.
They taste amazing! Great recipe.