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DCist’s Salty Oats

There was a great episode of Recipe for Success, a show on the Food Network, that featured the creator of a cookie called Salty Oats. They are oatmeal raisin cookies, sprinkled with salt, instead of having it mixed into the batter. Though the saltiness isn’t approaching levels to qualify this as a “salty snack”, it does bring it to the front of the palate, instead of simply using it to enhance the usual flavors. Salt fan that I am, I searched for a similar recipe and found DCist’s version of this unique treat.

The cookies were really quite good. They had a great flavor and were very chewy; the use of a bit of rice flour prevented the cookies from becoming cakey. Cathy can attest to the “crunchy, chewy, buttery and salty” taste and excellent ship-ability of these cookies, since I sent a few off to her last week. Don’t think that I was skimping by sending only a few: these cookies are huge.

I did change the method a bit, not refrigerating the batter before baking, so I ended up with cookies that were a bit flatter than DCist’s. Using a 1/4 cup measure for each cookie made for some very large snacks. I expected them to be a bit saltier than they were, based on the name. On the Food Network clips, it seemed like quite a lot of salt was being sprinkled on each cookie, but I haven’t had a chance to taste the “real” thing. Next time I’m back east, I’ll try and hunt them down, but I’ll probably make myself another batch or two in the meantime.

These are very impressive cookies at full size, but feel free to make these smaller, adjusting baking time accordingly.

DCist’s Salty Oats
1 1/4 cups all purpose flour
1/2 cup rice flour (white or brown)
3/4 cup (1 1/2 sticks) unsalted butter, chilled
1 cup brown sugar
1/2 cup white sugar
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp cinnamon
2 eggs
1 tsp vanilla extract
2 cups rolled oats
1/2 cup large raisins
Salt, for sprinkling (I used kosher)

Preheat oven to 375F. Line a large baking sheet with parchment paper.
In a medium bowl, whisk together rice flour and all purpose flour. Set aside.
In a large bowl, cream butter for 30-60 seconds to soften. Add brown and white sugars, baking powder, baking soda and cinnamon. Cream until mixture is very well blended. Add in eggs, one at a time, followed by vanilla extract.
With the mixer on low speed, beat in flour mixture. Stir in oats and raisins.
Drop dough, measuring with 1/4 cup dry measure, on to prepared baking sheet. Sprinkle cookies with salt, giving each cookie a light, but even, coating.
Bake for 12-14 minutes, until the edges are golden brown. Transfer to a wire rack to cool completely before storing.
Makes about 20 huge cookies.

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  • bokbaksa
    November 7, 2005

    Good Morning, Nic!
    Now is pm 11;50(in South Korea).
    I made your banana crumb muffins several minuates ago. I am not going to eat this muffin now because of my overweight.
    I wonder the taste of salty oats.
    Someday I’ll make that too.
    Thank you.

  • ilva
    November 7, 2005

    This sounds very interesting, I enjoy salt-sweet taste combinations so I think this is something for me. We (me and my kids) usually eat foccaccia (plain, normal one with just salt)with chocolate and nut cream, I know it sounds awful to some but it’s really nice!

  • Anne
    November 7, 2005

    Yum, this definitely goes on the to-try-list. (Which is growing almost every day, sigh) I don’t have Kosher salt, but I’m wondering if maybe a light sprinkling of something like Maldon sea salt would work? A more subtle salty flavor rather than regular table salt.. huh. Must experiment. And I bet some chocolate would be good in it 😉

  • Nic
    November 7, 2005

    Bokbaksa – Oh, enjoy the muffins! It is probably best to wait until after breakfast to indulge in these cookies.

    Ilva – Actually that sounds quite good, with a foccacia that doesn’t have too much oil on top as well.

    Anne – I think that Maldon would work, but break it up a bit. The salt migh be too strong with such large flakes. Kosher salt is perhaps only twice as large as regular table salt.

  • Cathy
    November 7, 2005

    I’m going to have to wait to make these, because when I do I know I’ll be consuming a bunch of them all by myself! The ones you sent are all gone and were enjoyed immensely!

  • Dawn
    November 8, 2005

    Nic, I just wanted to pipe in and say, I love that show, Recipe for Success! I guess I should say that I used to like that show. I liked the previous host and format of the show better than now. But the idea is still great. Especially if you are like me (and my whole family) and like to scheme about how to get rich!

  • Lori
    November 8, 2005

    Salt sprinkled on oatmeal cookies? How novel! I love salty things in my sweets. I’m printing out this recipe right now and rushing to my kitchen! Thanks Nic!

  • rowena
    November 23, 2005

    Well, thanks to Lori at dessertfirst, I raced on over here to print out the recipe for myself. It’s the addition of rice flour (that she mentioned) that got my interest!

  • r
    December 6, 2005

    Well I finally managed to give this a try and WOW! The salt/sweet flavor combo of the raisins and salt plus the chewy texture makes this one a KEEPER.

  • Flavobean
    February 9, 2006


    Those cookies are from a tea shop in dc called Teaism. It’s great!

    Oh, and I love your site…

  • Carolyn
    April 24, 2007

    If you could figure out a recipe for the chocolate ones, I’d be eternally grateful! Not a raisin fan, but I’m a big chocolate fan. And chocolate and salt are a great combo.

  • Dee
    June 17, 2011

    Could you just sub/ the raisens with chocolate chips. I am going to try it now since I want some and don’t have dark raisens which I like in oatmeal cookies.

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