Bali Rama Oatmeal Chocolate Chip Cookies

Salt-topped chocolate chip oatmeal cookies

The only thing better, or at least more interesting, than a chocolate chip cookie  is an oatmeal chocolate chip cookie.  The only thing better than that is the same cookie with a spectacular and intriguing finishing salt on top.  Topping your cookies with a beautiful finishing salt brings out the cow in the butter, hills in the oats, and the jungle in the chocolate.  Also, by topping your cookies with the salt rather than just mixing a small amount up inside the batter, you set the salt free to do it’s own thing, work its mojo with each of the ingredients as they combine in your mouth while you chew.

I used Bali Rama sea salt, which has really cool hollow pyramidal crystals and a great, snappy saltiness for the cookies pictured here.  The advantage of using a flake salt is that it remains delicate even after baking.  This salt is not yet on our website (it will be by the end of the week), but you could order it over the phone by calling The Meadow.  It did a spectacular job bringing just barely enough drama to the cookies to make them sparkle, but keeping everything mellow enough to assure they remain the ultimate comfort food.  The oven will dry out a fleur de sel, or sel gris, leaving you with a hard crunch and a slightly more ostentatious saltiness.

Note (Aug 31 ’09): Based on some feedback from readers here, and from my baker friend Allie, I have tweaked the recipe just a touch to insure more uniform success, adding 1/4t of salt to the dough, and shifting the oat/flour ratio. 

In terms of chocolate chip cookie recipes, I’m not sure there’s anywhere to go–other than getting some oatmeal in there.  My recipe is adapted from the classic toll house cookie recipe, with three notable exceptions.

Balinese salt sprinkled atop oatmeal chocolate chip cookie dough1. Use just a pinch of salt in the dough; saving a place for good salt on top
2. Use unconventional chocolate.  If you can get it, use 60% or darker chocolate chips and you will be amazed
3. Add oats, and as a consequence, remove some of the flour


* 1 1/2 cups all-purpose flour
* 2 1/2 cups regular or quick oats (not instant)
* 1 teaspoon baking soda
* 1/4 teaspoon bali salt, crunched up with your fingers
* 1 cup (2 sticks) butter, softened
* 1/2 cup granulated sugar
* 1 cup packed brown sugar
* 1 1/2 teaspoons vanilla extract
* 2 eggs
* 1 3/4 cups dark chocolate chips (2 cups if using traditional semi-sweet chips)
* Finishing salt: Bali Rama, Cyprus Silver, Halen Mon Silver, or if no alternative, any good fleur de sel

Fresh baked chocolate chip oatmeal cookes with Bali saltPreheat Oven to 350.  Combine flour, baking soda and oats in small bowl.  The rest is the classic Nestle’s Toll House cookie recipe: Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy.  Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in morsels and nuts. Drop by rounded tablespoon onto un-greased baking sheets.

Sprinkle the finishing salt of choice salt atop each cookie, and then toss them in the oven.  I like my salted chocolate chip cookies on the chewy side, so 8 to 9 minutes max is good.  10 minutes for crispy cookies.

These cookies stay fresh for nigh upon a week if stored in a cookie jar shaped like Winnie the Pooh.

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6 Responses to “Bali Rama Oatmeal Chocolate Chip Cookies”

  1. on 23 Mar 2009 at 7:29 ambarbara

    i am going to try these. chocolate chips are my favorite and i think a dash of salt on the top will make them incredible.

  2. on 24 Mar 2009 at 11:46 pmJen

    Can’t wait to try this recipe for our amateur wine club’s chocolate chip cookie – cabernet sauvingnon pair-off!

  3. on 30 Aug 2009 at 11:20 amBobbi

    These look fantastic! The salt on top makes them even more appealing!

  4. on 31 Aug 2009 at 5:40 amKevin

    Those cookies look good! I like the sound of using the salt in them like that.

  5. on 31 Aug 2009 at 9:58 amMark Bitterman

    Based on some feedback from readers here, and from my baker friend Allie “The Cookie Freak,” I’ve tweaked the basic oatmeal cookie recipe just a touch to insure more uniform success, adding 1/4t of salt to the dough, and shifting the oat/flour ratio, etc. This recipe does differ a little from the more Grandma-Style recipes in that it is definitely chocolaty, and has nice big rugged topography: sort of an oatmeal cookie you could hike into, finding unusual cliffs to scale, valleys to descend, and caves to explore.

  6. on 14 Sep 2010 at 2:57 pmJen O'Brien

    made these with rosemary salt. also made a batch with dried cherries instead of chips and finished with alaea volcanic. but chocolate + rosemary = yum. each time I eat one, I wish there was more salt on it.

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