Crunchy Salty Oatmeal Cookies

Crunchy Salty Oatmeal Cookies
With Whole Cashews and Raisins

I keep these cookies under glass on the kitchen counter next to the coffee maker. Guests seem to find them irresistible!

They are less sweet than some traditional oatmeal cookies but the raisins bring plenty fruitiness. These oatmeal cookies are quite crunchy, and pleasantly salty and savory – with a bit extra salt in the batter and Maldon sea salt flakes on top. The whole cashews add extra buttery nutty textures and flavors.

And when my guests leave after a fun time in Vegas, they head back with some Crunchy Salty Oatmeal Cookies for the trip home.

🧡 Cookies Baked in Vegas, Don’t Stay in Vegas 🧡

Oatmeal Cookies Recipe

Crunchy Salty Oatmeal Cookies

Ingredients

7 T. butter, softened
3/8 c. dark brown sugar, loosely packed
1/4 c. granulated sugar
1 large egg
1/2 t. vanilla extract
3/4 c. all-purpose flour
1/2 t. baking soda
1/4 t. ground cinnamon
3/4 t. kosher grain sea salt
2/3 c. raisins
1 1/2 c. whole cashews
1 1/2 c. old-fashioned rolled oats
sea salt flakes

Method

Use an electric mixer to beat butter and sugars in a large bowl until creamy. Then mix in egg and vanilla.

Mix flour with baking soda, cinnamon and salt in a separate bowl. Then add the flour mixture to the butter mixture.

Lastly add oats, raisins, and cashews. The batter will be very thick and chunky so use gloved hands to mix it all together.

20/20/20

Arrange oven racks in the middle and above. Preheat oven to 350°F.

Drop 20 rounded mounds onto 2 un-greased cookie sheets (10 per pan). Press flaky sea salt onto the tops.

Let cookie dough rest for 20 minutes.

Bake 20 minutes until light golden brown. Remove from oven and cool for one minute on cookie sheet, then remove to a wire rack to continue cooling to room temperature.

Basic recipe adapted from Quaker Oats.

GLUTEN-FREE UPDATE: My dear friend Peggy said she made these cookies with gluten-free flour, and they were equally great! Thanks Peggy 🧡