There is something so wholesome about oatmeal. I just don’t know what it is, but oatmeal belongs in cookie form, don’t you think? 

This week’s cookies are adapted from a recipe by the lovely Robyn over at Sweetish.co. I love following her feed and these cookies are my favorite of hers thus far. I like to make these cookies and keep them in the freezer or fridge for a while; so I can bake up a buttery oaty cookie anytime the urge strikes. (yes I know oaty isn’t a word). So for me, I omit the cornflakes called for in the original recipe. I’ve found the cornflakes lose their texture if you don’t bake and eat the cookies in the same day.  Either way, these are delightful cookie that’s worth adding to our recipe repertoire….so bake these cookies up and enjoy every last little crumble.

Salted Oatmeal Cookies
1 cup (2 sticks) butter
1 ¾ cup dark or light brown sugar, packed
½ cup sugar
3 eggs
1 tablespoon vanilla
3 ⅓ cups flour
1 ½ teaspoon baking soda
1 ½ cup whole oats, toasted
¾ teaspoon kosher salt
plus more salt for sprinkling, I love Maldon salt.

Preheat oven to 350° F / 180° C. Spread oats on a cookie sheet and toast for 10 minutes. Set aside to cool.

Beat butter and sugar together on a medium speed until light and fluffy, about 5-8 minutes.

Add eggs and vanilla, beat until fluffy, about 5 minutes.

In a separate bowl, mix together your dry ingredients: flour, salt, soda and oatmeal. Slowly add to the butter egg mixture.

Refrigerate dough for at least 4 hours, preferably overnight before baking.

Preheat oven to 350° F / 180° C. Line cookie sheet with parchment paper.

Using a ¼ measuring cup, scoop out your cookies and place dough blobs about 3 inches apart on cookie sheet. [note: cookies will spread]

Press the cookies with your fingers to flatten a bit and sprinkle with Maldon salt.

Bake for 13-16 minutes. Cookies should be golden on the outside but still appear slightly wet in the middle.

Cool cookies completely on cookie sheet before serving and enjoy!