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May 31, 2007 11:22 AM

Salty Oats Cookies

Does anyone have an original recipe for these cookies?? They originated on the Cape and are sold here in Boston and in D.C. too. I tried to make them from a recipe posted on the web somewhere but the texture was off. These cookies are big, dense and puffy-not flat and soooo good. TIA!!!!

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  1. Okay, going to try getting this back in circulation...(CANDY help!!!!)

    5 Replies
    1. re: 4chowpups

      Hey there --

      This looks like it might be what you're after...


      1. re: fearlessemily

        Thanks for the try Emily but these are the ones that I did make around Christmas (I even got the rice flour) but they are not the same at all...these are flat and the ones from Salty Oats are dense and have a rise to them...

      2. re: 4chowpups

        i just checked every book I have that might have the recipe. I don't have it. I wonder if Yankee Magazine might have a recipe index, assuming they have a website. Their cookbook I have is too old. Sorry I cannot help this time.

        1. re: Candy

          Thanks for hearing my SHOUT for you...btw, love the girls (obviously true hounds in every sense of the word!)!!!

          1. re: 4chowpups

            They are into avocados tonight.Everything must be tasted. True Chowpoodles.
            e-mail me anytime at Address is also at my profile.Sorry I could not help. I could tell you horror stories about what has been ingested with frantic calls to the vet!

      3. This past winter, I played around with making these cookies. Mostly because I just can't spend $2.50 for a cookie on a regular basis. Instead, I was making these cookies every week for two months straight. I had to stop that too because my pants were getting snug.

        I started with this base recipe from the Martha Stewart show

        I made a lot of adaptations though. Below is the list of her ingredients and my ** depicts my changes and additions.

        1 ¼ cups all-purpose flour*****
        1 ½ teaspoons ground cinnamon
        1 teaspoon baking soda
        ¼ teaspoon freshly grated nutmeg
        ½ teaspoon salt****
        1 cup (2 sticks) unsalted butter, softened, or 1 cup apple butter (a healthier alternative)*
        1 cup packed light-brown sugar***
        ¼ cup honey
        2 large eggs
        1 ½ teaspoons pure vanilla extract
        3 cups Quaker Old-Fashioned Rolled Oats
        1 cup dried cherries**

        * What has worked well is one stick of butter and ½ cup apple butter OR 1.5 sticks of butter and ¼ cup apple butter.

        **I used ½ cup dried cherries or dried blueberries, 1 cup bittersweet chocolate chips and 1 cup of unsweetened coconut. The dried blueberries are my favorites.

        *** I’ve used as little as ¾ cup brown sugar because I ran out. The cookies turned out fine.

        **** I also added 1 t+ fleur de sel

        *****to have the semblance of "healthy", I've also used 1/2 cup wheat flour + 3/4 APF.

        The cookies taste best after they've cooled. They still have the slightly crunchy exterior. After storing them in tupperware, they do get soggier but the flavor is still great. I think the unsweetened coconut makes a huge difference in this cookie.

        This winter, I'll modify this recipe some more to bring in cocoa powder, to make it a chocolate oatmeal cookie.

        2 Replies
        1. re: beetlebug

          I did find the recipes on-line but a friend tried them and said they didn't come close. I didn't even consult them when making the above cookies.

          1. re: beetlebug

            Oh Thank you sooo much, I too worry about the snug waist line but I cannot get into Boston on a regular basis (THANK GOD) and you're right the price is steep. I'll be making these once the muggy weather breaks!!!

        2. Did you try this one?

          I haven't tried this recipe yet, but it's on my short list... I used to live in DC and I really miss these cookies.

          7 Replies
          1. re: butterfly

            this is the same recipe as posted above although your recipe gives technique so maybe I'll have to try it with the recommendations and see what comes out!!! thank you for the search!!!

            1. re: 4chowpups

              Please do report back. I actually had this recipe on hand, because I've been dreaming about these cookies lately. Luckily, I'll be visiting DC in a month and will get a fix. But I'd really love to learn to make them myself.

                1. re: Difromphilly

                  Teaism in DC...clink on the link above that butterfly posted, there are a few shops I think...I'm in Boston. You can also order them on the web I think.

                  1. re: 4chowpups

                    Here's their website. I don't think they sell the Teaism version anywhere but the shops/restaurants:


                    P.S. The photo on doesn't look at all like the cookies in question... DCist's do.

            2. re: butterfly

              Where's the salt in this recipe???

              1. re: Shooley

                Shooley, all of these recipes use salt to finish.

            3. Here is an article from today's Washington Post about the author's search for the recipe as well as her experimentation:



              7 Replies
              1. re: beetlebug

                Thanks Beetlebug. Loved the article, it was too funny. I still haven't tried these yet and I do agree with her, I think it is all in the technique. I did make the recipe found in the first blog and as someone said (was it you?) the texture was all wrong. What separates these cookies is the texture-fat and dense.

                1. re: 4chowpups

                  In my experience, this kind of cookie (fat and crumbly) works best when the dough is very cold (I stick it in the freezer in between batches) when you spoon it out. But I still haven't tried this recipe... soon.

                  1. re: butterfly

                    So, I did make the DCist recipe last night. I thought these cookies were FANTASTIC. I added raisins and chilled as stated. The cookies were not the same consistency as Salty Oats (I do wonder if she uses rice flour) and were still flatter than hers but they tasted sooo good.

                    1. re: 4chowpups

                      Thanks for the report. My baking days are on hold until the fall (no a/c in the apt). But, these will now go to the top of the list.

                      1. re: beetlebug

                        Hey, I know you're in Boston area right??? There is a great breeze today! ; )

                        1. re: 4chowpups

                          I am but I'm also trying to cut down on the sweets. I wonder though, instead of the rice flour, subbing in wheat flour instead. According to the Kayak cookie web site, she uses wheat flour. The rest of the technique from DCist's blog, I would keep the same. I would also probably keep my unsweetened coconut. I can definitely taste it in the chocolate cookie.

                          1. re: beetlebug

                            I will try your version next and thanks for the input re. the ww flour. I too shouldn't be making them because they are soo good I can't stay away...maybe I'll freeze for the beach??? (any excuse!)

              2. Did anyone see the episode of "Recipe For Success" on the Food Network months ago? The show profiled the creator of "salty oats cookies" as she tried to expand her business.

                Anyhoo, I found her website.