The two weeks before Christmas were filled with batches of caramel and almond toffee, peppermint bark and nougat. At the end of it all, I was sugared out. That lasted approximately 10 seconds, then I found this recipe for oatmeal cookies.
Unlike regular oatmeal cookies, the dough for these contain no salt. Sea salt (or kosher salt, in my case) is sprinkled over the dough before baking. Another difference in this recipe is that the dough is chilled for at least an hour before baking.
The result is a cookie full of oatmeal flavor with a hit of salt. Not too sweet, these cookies bake up thicker than most oatmeal cookies. They’re a bit crunchy on the edges and softer in the middle.
The first batch I made plain. They were good. The second batch I added dried cranberries to half of the dough and chocolate chips to the other half of the dough. This batch was better, with the cranberry version edging slightly ahead of the chocolate chip version. I really liked the brightness of the cranberries.
But I wouldn’t turn down the chocolate chip version, either.
Yum! I love oatmeal cookies. This is going in my binder of recipes to try!