Salted Oatmeal Cookies With Dark Chocolate


You'll sprinkle each delicious dark chocolate cookie with flaky Maldon sea salt right before baking, giving it the perfect sweet-and-salty flavor that's sure to keep you coming back for more.

Salted Oatmeal Cookies with Dark Chocolate
Pillowy oatmeal cookies are stuffed with coarsely chopped dark chocolate chunks and then sprinkled with flaky sea salt (like Maldon) so each bite is the perfect mouthful of salty and sweet. If you need to make the cookies ahead of time, they can be stored at room temperature in an airtight container for up to five days. Get the recipe:Salted Oatmeal Cookies With Dark Chocolate. Photo: Roland Bello
Hands On Time:
20 mins
Total Time:
55 mins
2 dozen cookies

Talk about the best of both worlds: These decadent oatmeal cookies are the ideal balance of chewy, chocolatey, and cinnamon-spiced. Oatmeal adds a toasty flavor and bit of protein, too. While the recipe calls for vegetable shortening—this gives your cookie structure and a soft, tender crumb—feel free to use butter or coconut oil instead. Love oatmeal raisin? Use them in place of the chopped bittersweet chocolate, or add both.


  • 2 cups old-fashioned rolled oats (not quick-cooking)

  • 1 cup all-purpose flour, spooned and leveled

  • ¾ teaspoon baking soda

  • ¼ teaspoon ground cinnamon

  • 2 teaspoons flaky sea salt (such as Maldon)

  • ½ cup (1 stick) unsalted butter, at room temperature

  • 4 tablespoons vegetable shortening

  • ½ cup granulated sugar

  • ½ cup packed light brown sugar

  • 1 large egg

  • 1 teaspoon pure vanilla extract

  • 6 ounces bittersweet chocolate, coarsely chopped


  1. Heat oven to 375°F with the rack in the upper and lower thirds. Line 2 large baking sheets with parchment.

  2. Combine the oats, flour, baking soda, cinnamon, and 1 teaspoon of the salt in a medium bowl; set aside.

  3. Beat the butter, shortening, granulated sugar, and brown sugar with an electric mixer on medium-high speed until light and fluffy, 2 to 3 minutes. Beat in the egg and vanilla. Reduce the mixer speed to low and gradually add the flour mixture, mixing just until combined (do not overmix). Stir in the chocolate.

  4. Drop heaping tablespoonfuls of the dough onto the prepared baking sheets, spacing them 2 inches apart. Sprinkle with the remaining 1 teaspoon of salt.

  5. Bake, rotating the pans halfway through, until lightly brown around the edges, about 10 to 12 minutes. Cool slightly on the baking sheets, then transfer to a wire rack to cool completely.

Storage suggestion: Keep the cookies at room temperature in an airtight container for up to 5 days.

Nutrition Facts (per serving)

163 Calories
9g Fat
20g Carbs
2g Protein
Nutrition Facts
Calories 163
% Daily Value *
Total Fat 9g 12%
Saturated Fat 4g 20%
Cholesterol 18mg 6%
Sodium 228mg 10%
Total Carbohydrate 20g 7%
Total Sugars 11g
Protein 2g
Calcium 10mg 1%
Iron 1mg 6%

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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