Oat House Cookie Recipe

Preheat and line

Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats and set aside.

In a medium bowl, whisk together 1 cup all-purpose flour, 2 cups rolled oats, 1 teaspoon baking soda, 1 teaspoon ground cinnamon, and 1/2 teaspoon fine sea salt until evenly combined. This is the dry base for the cookies.

In a large mixing bowl, place 3/4 cup softened unsalted butter, 3/4 cup packed light brown sugar, and 1/4 cup granulated sugar. Using a hand mixer or stand mixer on medium speed, cream the butter and sugars together until light, fluffy, and slightly pale, about 2–3 minutes.

Add 1 large egg and 1 teaspoon vanilla extract to the creamed mixture and beat on low until incorporated, about 30 seconds. If using, add 1 tablespoon honey here and beat briefly to combine. Scrape down the bowl as needed.

With the mixer on low speed, gradually add the dry ingredient mixture to the wet ingredients, mixing just until combined. Do not overmix — stop as soon as there are no visible streaks of flour. The dough will be thick.

Fold in 3/4 cup raisins or chocolate chips and 1/2 cup chopped walnuts or pecans by hand with a spatula so add-ins are evenly distributed. Adjust quantity or omit add-ins to taste.

Using a medium cookie scoop or 2 tablespoons, portion dough into 1 1/4- to 1 1/2-inch rounds and place them on the prepared baking sheets, leaving about 2 inches between cookies to allow spreading. For a flatter cookie, gently press each mound down slightly with the back of a spoon.

Optional: sprinkle a tiny pinch of flaky sea salt (about 1/16 tsp per cookie) on top of each dough mound for contrast.

Bake in the preheated oven for 10–12 minutes, rotating the pans halfway through baking. Cookies should be golden around the edges but still slightly soft in the centers. Baking time will vary slightly with oven and cookie size.

Remove cookies from the oven and allow them to cool on the baking sheet for 5 minutes (they will continue to set), then transfer to a wire rack to cool completely.

Store cooled cookies in an airtight container at room temperature for up to 4 days. To keep cookies soft, place a piece of bread in the container for a day or two; replace as it hardens. For longer storage, freeze baked cookies in a freezer-safe container for up to 3 months.