Ina Garten’s Salty Oatmeal Chocolate Chunk Cookies are a masterclass in texture and flavor. These cookies combine chewy oats, rich dark chocolate chunks, and a touch of flaky sea salt to create the ultimate balance of sweet and savory. They’re hearty, satisfying, and ideal for any occasion—whether it’s a holiday bake or just a treat for yourself.

What Is Ina Garten’s Salty Oatmeal Chocolate Chunk Cookies Recipe?

This cookie recipe is Ina Garten’s elevated take on the classic oatmeal chocolate chip cookie. Instead of chips, it uses chopped chocolate chunks for melty pockets in every bite. The addition of flaky sea salt on top balances the sweetness and enhances the depth of flavor, while the oats give the cookies a chewy, hearty texture.

Ina Garten Salty Oatmeal Chocolate Chunk Cookies

Other Ina Garten Recipes

Reasons to Try Ina Garten’s Salty Oatmeal Chocolate Chunk Cookies

Combines sweet and salty in every bite
Dark chocolate chunks melt better than chips
Oats add a chewy, rustic texture
Easy to make and freezes well
Impresses guests and satisfies cravings
No need for fancy equipment
Perfect for gifting or snacking

Ingredients Needed to Make Ina Garten’s Salty Oatmeal Chocolate Chunk Cookies

1½ cups all-purpose flour
1 teaspoon baking soda
½ teaspoon kosher salt
1 teaspoon ground cinnamon (optional)
1 cup unsalted butter, room temperature
1 cup light brown sugar, packed
½ cup granulated sugar
2 large eggs
2 teaspoons pure vanilla extract
3 cups old-fashioned rolled oats
12 ounces dark chocolate chunks (chopped from a bar or use chunks)
Flaky sea salt (such as Maldon), for sprinkling

Instructions to Prepare Ina Garten Salty Oatmeal Chocolate Chunk Cookies

Step 1: Preheat and prep

Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.

Step 2: Combine dry ingredients

In a medium bowl, whisk together flour, baking soda, kosher salt, and cinnamon (if using).

Step 3: Cream butter and sugars

In a large bowl or stand mixer, cream together the butter, brown sugar, and granulated sugar until light and fluffy, about 2–3 minutes.

Step 4: Add eggs and vanilla

Mix in the eggs one at a time, followed by the vanilla extract. Scrape down the bowl to combine evenly.

Step 5: Stir in dry ingredients

Gradually add the dry mixture to the wet ingredients until just combined. Don’t overmix.

Step 6: Fold in oats and chocolate

Use a spatula to stir in the oats and chopped chocolate chunks.

Step 7: Scoop and space on the baking sheet

Drop rounded tablespoon-sized scoops onto prepared sheets, spacing about 2 inches apart.

Step 8: Sprinkle with sea salt

Before baking, lightly sprinkle the tops of each cookie dough mound with flaky sea salt.

Step 9: Bake to perfection

Bake for 11–13 minutes, or until the edges are golden but the centers look slightly underdone.

Step 10: Cool and serve

Let cookies cool on the baking sheet for 5 minutes, then transfer to wire racks. Enjoy warm or store once fully cooled.

Ina Garten Salty Oatmeal Chocolate Chunk Cookies recipe

What Goes Well With Ina Garten’s Salty Oatmeal Chocolate Chunk Cookies

Tall glass of cold milk – Classic pairing for gooey chocolate
Coffee or espresso – Balances sweetness with a bitter edge
Vanilla ice cream – Create an indulgent sandwich
Hot cocoa or chai latte – Comforting and cozy combo
Fresh berries – Brightens and balances the richness
Salted caramel drizzle – Doubles down on salty-sweet appeal
Roasted nuts – Serve on the side for added crunch

Key Tips for Making Ina Garten’s Salty Oatmeal Chocolate Chunk Cookies

Use quality chocolate – It makes a noticeable difference
Chill dough if time allows – Enhances flavor and prevents spreading
Don’t overbake – Take them out when centers are slightly soft
Sprinkle sea salt before baking – It sticks better and enhances contrast
Use old-fashioned oats only – Instant oats won’t hold their texture
Let them rest after baking – They firm up perfectly as they cool
Double the batch – These freeze beautifully and go fast

Creative Variations of Ina Garten’s Salty Oatmeal Chocolate Chunk Cookies

Add chopped toasted pecans or walnuts – For crunch and richness
Use white and dark chocolate mix – Adds visual and taste contrast
Stir in shredded coconut – Brings a tropical note
Replace chocolate with dried cherries or cranberries – A fruity twist
Add a pinch of cardamom – For warm spice depth
Mix in crushed pretzels – Enhances saltiness and crunch
Top with espresso powder – For mocha lovers

Storage Guidelines for Ina Garten’s Salty Oatmeal Chocolate Chunk Cookies

Store in airtight container at room temperature – Best within 4–5 days
Freeze baked cookies – Store for up to 3 months
Freeze unbaked dough balls – Bake straight from frozen, just add 1–2 extra minutes
Keep away from moisture – Helps preserve texture
Layer with parchment if stacking – Prevents sticking

Reheating Tips for Ina Garten’s Salty Oatmeal Chocolate Chunk Cookies

Warm in microwave for 10–15 seconds – Softens and melts the chocolate
Oven reheat: 300°F for 3–4 minutes for a crisp edge
Avoid overheating – Too much heat dries them out
Wrap in foil before warming – Keeps cookies soft inside
Serve with ice cream right after reheating – Perfect warm dessert

Nutritional Value (per cookie, approx.)

Calories: 210
Carbohydrates: 25g
Protein: 3g
Fat: 11g
Sugar: 14g
Fiber: 2g
Sodium: 120mg

Indulgent but packed with texture and wholesome oats.

FAQs

Why use sea salt on oatmeal chocolate chunk cookies?

Sprinkling sea salt on cookies enhances the sweetness of the chocolate and adds a delicious contrast, giving each bite a rich, balanced flavor.

Can you use chocolate chips instead of chunks in this cookie recipe?

Yes, you can substitute chocolate chips, but chocolate chunks melt better and create gooey pockets throughout the cookie for a more indulgent texture.

What kind of oats should I use for oatmeal cookies?

Old-fashioned rolled oats are ideal for texture and chew. Avoid instant or quick oats, which can make cookies too soft or cakey.

Do these cookies freeze well after baking?

Yes, these cookies freeze beautifully. Let them cool completely, then store in airtight containers or freezer bags for up to 3 months.

Wrapping Up

Ina Garten’s Salty Oatmeal Chocolate Chunk Cookies are the kind of baked good that makes you pause after the first bite. With their chewy texture, gooey chocolate, and hint of salt, these cookies strike the perfect sweet-savory balance and are guaranteed crowd-pleasers.