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Salted Vanilla Oatmeal Cookies
Salted Vanilla Oatmeal Cookies are the most delicious sweet and salty chewy oatmeal cookies that are packed with white chocolate chunks.
Equipment
- Stand Mixer or hand mixer
- Large bowl
- weighing scales
- Measuring spoons
- Sharp knife
- chopping board
- 2 Baking sheets
- reusable non-stick baking mats or baking parchment
- spatula
- Cooling tray
Ingredients
- 240 grams rolled oats
- 200 grams plain (all-purpose) flour
- 1 teaspoon bicarbonate of soda baking soda
- ¾ teaspoon salt fine
- 165 grams butter at room temperature
- 1 tbsp pure vanilla extract or vanilla bean paste
- 140 grams dark brown sugar
- 90 grams granulated sugar
- 2 large eggs at room temperature
- 200 grams white chocolate chopped
- 2 tbsp sea salt flakes
Instructions
- Position oven racks in the upper and lower thirds of the oven and preheat oven to 180℃/160℃ Fan/350℉.
- Line 2 baking sheets with parchment paper or silicone baking mats.
- In a large bowl, whisk 240 g (2¾ cup) rolled oats, 200 g (1½ cups) plain (all purpose) flour, 1 tsp bicarbonate of soda, and ¾ tsp salt in a large bowl until they are well blended.
- In the bowl of a stand mixer fitted with the paddle attachment, beat 165 g (¾ cup) butter and 1 tbsp vanilla extract on medium high speed until blended and creamy.
- Add 140 g (¾ cup) dark brown sugar and 90 g (¾ cup) granulated white sugar to the mixer bowl.
- Beat until light and fluffly, for about 2 minutes.
- Beat in the 2 eggs, 1 at a time.
- Reduce mixer speed to low and gradually add the oat mixture.
- Then add 200 g (1 cup) chopped white chocolate or chocolate chips.
- Scoop the batter, 2 tbsp at a time, onto prepared baking sheets, about 8 cookies to a sheet. I use my smallest ice cream scoop to scoop the batter onto the baking trays.
- Sprinkle a few sea salt flakes onto each cookie.
- Bake for 12 – 14 minutes until the cookies are golden around the edges but still a bit soft in a centre. Rotate the baking sheets from front to back and top to bottom half way through baking. Do not over bake.
- Let cookies cool on the baking sheets for 2 minutes and then use a spatula to transfer them to a wire rack to cool completely.
- Wipe clean reusable baking mats or cover the baking sheets with new parchment paper and scoop the remaining dough onto them and bake as before.
- Serve the Salted Vanilla Oatmeal Cookies with a hot or cold drink as a tasty snack or a convenient dessert.
Nutrition
Calories: 137kcalCarbohydrates: 18gProtein: 2gFat: 6gSaturated Fat: 4gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 2gTrans Fat: 0.2gCholesterol: 20mgSodium: 477mgPotassium: 56mgFiber: 1gSugar: 10gVitamin A: 129IUVitamin C: 0.03mgCalcium: 21mgIron: 1mg