Chocolate Salty Oat Cookies

Last October when we visited Washington, D.C., I stumbled into a little shop called Teaism. I had a cup of tea, which seemed fitting, and ordered something called a Salty Oat Cookie. It was unique and delicious. A few weeks ago I remembered that cookie and decided to search for the recipe online. Until then, I had no idea how sought after this cookie recipe is, with numerous people having done hours of research and recipe-testing (since the original baker won't share her secrets). There is the Salty Oat and the Chocolate Salty Oat. I'm a girl, so of course I made the chocolate version. 

These cookies are amazing. Chewy, but with a light crunch on the outside. Sweet, but not overly sweet. 
Whenever I make something, I try to hide my feelings about whatever it is I've made so that I don't influence Michael's reaction (but he isn't one to tell me "job well done" when it's terrible). 
His thoughts? "I think this may be the best cookie I've ever eaten...ever."


When I made these cookies, I finished baking half of the batter the next day, and those next-day-cookies were the ones that tasted like a bit of heaven sent down. 

Chocolate Salty Oat Cookies

(recipe adapted from all over the internet)


  • 1 1/2 cups of all-purpose flour (I used Jovial's Einkorn Flour)
  • 2/3 cup of cocoa powder
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon sea salt
  • 1 1/2 sticks of unsalted butter, at room temperature
  • 1 1/4 cups brown sugar, firmly packed
  • 3/4 cup of unsweetened coconut flakes
  • 1 1/2 teaspoons vanilla extract
  • 2 eggs
  • 2 1/2 cups of rolled oats
  • About 1 cup of chocolate chips
  • Sea salt flakes


Line a baking sheet with parchment paper.

Sift together flour, cocoa powder, baking powder, and salt. Set aside.

Using a mixer or just a strong hand with a spatula, cream the butter. Mix in brown sugar. Add eggs, one at a time. Scrape sides of bowl. Add vanilla extract, beat until all the ingredients mix thoroughly. Stir in the bowl of dry ingredients, then mix in oats and coconut flakes.

Refrigerate the dough for 30 minutes, or even overnight. Preheat oven to 350°F. 
Form each ball of dough into the size of a golf ball, then press down lightly with the palm of your hand. Here is where I pressed 5 chocolate chips into the top of each unbaked cookie, but if you prefer, you can simply mix the chips into the batter - I just like to control how much chocolate winds up in each cookie. Bake for 13-15 minutes, then sprinkle with sea salt flakes. Let cool completely before transferring.