You know me, I’m not usually a big batch baker. Especially with cookies, who needs a whole tray of freshly baked cookies tempting them from the countertop?
But every now and then, a cookie craving hits that just won’t quit. And more often than not, that craving is for the amazing Salty Oats cookies from Kayak Cookies. Have you had them? They’re seriously life-changing.
So, I set out on a mission to recreate those magical cookies at home. And while my first iteration didn’t quite hit that same hearty, scone-like, THICK cookie vibe of Kayak’s, what I ended up with was pretty darn incredible.
In fact, I dare say these were the best oatmeal cookies I’ve ever had. Period. Just a different vibe from Kayak, and that is OK.
They’re buttery, salty, sweet, chewy yet they practically melt in your mouth. Plus, they’re loaded with all the mix-ins your heart desires. The combination of textures – chewy, chunky, and oh-so-satisfying – is pure cookie perfection.
Now, I know what you’re thinking: “But a whole batch of cookies? This is the mini-batch baker site!” And you’re right. That’s why I have a secret weapon: the freezer. I bake just a few cookies to satisfy my immediate craving, and then I freeze the rest of the dough balls.
That way, I can bake them off a few at a time, straight from the freezer, whenever the mood strikes. No more leftover cookie temptation!
To freeze the dough:
- Scoop the dough into balls and place them on a baking sheet lined with parchment paper.
- Freeze for at least 2 hours, or until solid.
- Transfer the frozen dough balls to a freezer-safe bag or container.
- To bake from frozen, add a few minutes to the baking time.
So there you have it – the best ever oatmeal cookies, made my mini-batch style with a freezer trick to minimize leftovers.
Give this recipe a try, and let me know if you agree that these are truly the best oatmeal cookies you’ve ever tasted!
Best Ever Chewy Oatmeal Cookies
Equipment
- Hand/stand mixer
- Cookie sheet or similar tray
Ingredients
Wet ingredients
- 1/2 cup (plant) butter, softened (112 g) dairy-free if desired
- 1/2 cup sugar (96 g)
- 1 egg, room temp sub a flax egg, or 3 tbsp mashed banana, increase baking soda to 1/2 tsp
- 1/2 tsp vanilla extract
Dry ingredients
- 3/4 cup flour (90 g) gf all purpose if desired
- 1/4 tsp baking soda
- 1/4 tsp salt
- 1 1/2 cup rolled oats (120 g) you can sub some of this for shredded coconut yum!
Mix-ins
- 1/4 cup raisins, or other chopped dried fruit (40 g)
- 1/4 cup chocolate chips (45 g)
Instructions
- In a medium bowl, whisk together flour, baking soda, and salt.
- In a large bowl, beat butter until smooth. Add sugar and beat until fluffy. Beat in vanilla extract. Beat in egg until incorporated.
- Add dry ingredients to bowl and beat until just combined. Stir in oats. Stir in raisins and chocolate. Form dough into a ball and cover with plastic wrap. Let chill in refrigerator at least two hours and preferably overnight.
- Preheat oven to 375° F. Line two baking sheets with parchment paper. Roll a heaping tablespoon of dough into a ball and dunk it into a bowl of salt, so the coarse salt sits atop the ball. Place on cookie sheet. Repeat with remaining dough.
- Bake cookies until golden at the edges, about 12 minutes.
- Cool slightly and enjoy!!
Notes
- To make a flax egg, stir together 1 tbsp (7 g) flax seed meal and 3 tbsp water and let it sit and thicken for 5 minutes.
- To bake from frozen, add 1-2 extra minutes to the regular baking time. Fresh cookies whenever you want!!
- The recipe will make 12 regular sized and 24 small cookies, for smaller cookies bake a few minutes less.