Ina Garten Salty Oatmeal Chocolate Chunk Cookies Recipe

This Ina Garten Salty Oatmeal Chocolate Chunk Cookies Recipe is a chewy and indulgent treat, which includes dark chocolate chunks and old-fashioned oats. It’s a classic, foolproof recipe, ready in just 25 minutes.

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Ina Garten Salty Oatmeal Chocolate Chunk Cookies Ingredients

• 1½ cups all-purpose flour
• 1 teaspoon baking soda
• ½ teaspoon kosher salt
• 1 teaspoon ground cinnamon (optional)
• 1 cup unsalted butter, room temperature
• 1 cup light brown sugar, packed
• ½ cup granulated sugar
• 2 large eggs
• 2 teaspoons pure vanilla extract
• 3 cups old-fashioned rolled oats
• 12 ounces dark chocolate chunks (chopped from a bar or use chunks)
• Flaky sea salt (such as Maldon), for sprinkling

How To Make Ina Garten Salty Oatmeal Chocolate Chunk Cookies

1. Preheat the oven: Set oven to 350°F (175°C) and line baking sheets with parchment paper.
2. Mix dry ingredients: In a medium bowl, whisk together flour, baking soda, salt, and cinnamon.
3. Cream butter and sugars: In a large mixing bowl, cream the butter, brown sugar, and granulated sugar until light and fluffy (2–3 minutes).
4. Add eggs and vanilla: Beat in the eggs one at a time, then stir in the vanilla extract.
5. Combine wet and dry: Gradually mix the dry ingredients into the wet ingredients until just combined.
6. Fold in oats and chocolate: Stir in the oats and chocolate chunks with a spatula.
7. Scoop dough: Drop tablespoon-sized scoops onto prepared baking sheets, spacing 2 inches apart.
8. Sprinkle with salt: Lightly sprinkle the tops of the cookie dough with flaky sea salt.
9. Bake: Bake for 11–13 minutes, until edges are golden but centers are slightly underdone.
10. Cool and serve: Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack.

Recipe Tips

• Can I chill the dough? Yes, chilling for 30 minutes helps control spread and deepen flavor.
• What type of chocolate is best? Use a chopped dark chocolate bar for puddles, or chocolate chunks for texture.
• Can I skip the sea salt topping? You can, but the salty finish enhances the chocolate and sweetness.
• What oats should I use? Always use old-fashioned rolled oats, not quick oats.
• Can I freeze the dough? Yes, scoop onto a tray, freeze, then store in bags. Bake from frozen, adding 1–2 minutes.

What To Serve With Oatmeal Chocolate Chunk Cookies

These cookies are a hit on their own or served with cozy sides:

• Cold milk or oat milk
• Hot coffee or espresso
• Ice cream sandwiches
• Hot chocolate
• A fruit plate or berries

How To Store Oatmeal Chocolate Chunk Cookies

Room Temperature: Store in an airtight container for up to 5 days.
Freeze: Store baked cookies in freezer-safe bags for up to 2 months. Reheat in microwave for 10 seconds to soften.

Oatmeal Chocolate Chunk Cookies Nutrition Facts

• Calories: 210 kcal
• Carbohydrates: 28g
• Protein: 3g
• Fat: 10g
• Saturated Fat: 6g
• Sugar: 16g
• Fiber: 2g
• Sodium: 80mg
• Iron: 1.5mg

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

Can I make these gluten-free?
Yes, use a 1:1 gluten-free flour and gluten-free oats.

Do I have to use cinnamon?
No, it’s optional and can be omitted for a more classic flavor.

Can I use milk chocolate instead of dark?
Yes, but it will be a bit sweeter.

What makes these cookies chewy?
The oats, brown sugar, and slightly underbaked center give them their chewy texture.

How do I keep cookies soft?
Store them in an airtight container with a slice of bread to maintain moisture.

Try More Recipes:

• Ina Garten Shortbread Cookies With Jam Recipe
• Ina Garten Peanut Butter And Jelly Bars Recipe
• Ina Garten White Chocolate Bark Recipe