Sweet 'n' Salty Oatmeal Cookies Recipe

Sweet 'n' Salty Oatmeal Cookies

Difficulty: Easy

Makes: 16 cookies

Nutrition Per Serving (1 cookie): Calories 301, Total Fat 15 g, Saturated Fat 8 g, Carbohydrates 38 g, Dietary Fiber 2 g, Sugar 24 g, Protein 4 g, Cholesterol 38 mg, Sodium 159 mg

Total Time: 55 minutes | Active Time: 25 minutes

Ingredients

• 1 1/3 cups rolled oats
• 1/2 cup sweetened coconut flakes
• 1/2 cup chopped salted cashews
• 2 tablespoons honey
• 3/4 cup (95 grams) all-purpose flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon kosher salt
• 1/4 teaspoon ground cinnamon
• 1 stick (4 ounces) unsalted butter, softened to room temperature
• 1/2 cup (110 grams) light brown sugar
• 1/3 cup (70 grams) granulated sugar
• 2 teaspoons vanilla extract
• 1 large egg
• 2/3 cup white chocolate chips
• Coarse kosher salt for sprinkling

Instructions

1. Preheat your oven to 350F (175C). Line two baking sheets with parchment paper.
2. In a large bowl, combine the oats, coconut, and cashews, then drizzle with honey and stir to mix. Spread this mixture on one of the prepared cookie sheets.
3. Toast the oat mixture in the oven until the coconut turns golden and fragrant, about 8 minutes. Let it cool for around 10 minutes.
4. In a medium bowl, whisk together the flour, baking soda, kosher salt, and cinnamon. Stir in the cooled toasted oat mixture. Set aside.
5. In the bowl of a stand mixer fitted with the paddle attachment, cream the butter, light brown sugar, granulated sugar, and vanilla until smooth and sandy in texture. Beat in the egg, scraping down the sides as needed. Add the flour-oat mixture and white chocolate chips, mixing on low speed until just combined.
6. Drop dough by 2-tablespoon scoops onto the prepared baking sheets, spacing them two inches apart. Slightly flatten each cookie, then sprinkle with coarse kosher salt.
7. Bake for 12 to 15 minutes, until the edges are golden and the cookies have puffed up. Allow cookies to cool slightly on the baking sheet before serving.

Tip: When measuring flour, spoon it into your measuring cup and level off the excess rather than scooping directly from the bag. This prevents compacting, which can lead to dense baked goods.

Imagine the irresistible crunch of toasted oats and cashews paired with creamy white chocolate and a hint of sea saltthese cookies are your next baking obsession! Easy to make and packed with sweet-salty bliss, they'll vanish fast. Get toasting and treat yourself today!