Sweet & Salty Cookies are a whole-wheat oatmeal cookies packed with lots of yummy add-ins!
I’m not sure why I hadn’t thought of adding different flavors of extract to cookies before this. I’ve tried out different flavors with cakes, but it’s never dawned on me that I could branch out from vanilla extract in cookies.
The almond extract works extremely well with the coconut and chocolate chips, and the cookies are a great mix of salty and sweet!
Sweet & Salty Cookies
- 2 c . whole-wheat flour
- 2 c . old-fashioned oats
- 1 tsp . kosher salt
- 1 tsp . baking soda
- 1 tsp . baking powder
- 1 c . unsalted butter softened
- 1/2 c . granulated sugar
- 1 c . brown sugar packed
- 2 large eggs
- 2 tsp . almond extract
- 1 tsp. vanilla extract
- 1 c . semisweet chocolate chips
- 1/2 c . shredded coconut
- 1/2 c . coarsely chopped pretzels
- 1/2 c . dried tart cherries cut in half, optional
Preheat oven to 350 F. Line 3 half-sheet pans with parchment paper.
In a medium bowl, stir together the whole wheat flour, oats, salt, baking soda, and baking powder; set aside.
In the bowl of a stand mixer, beat butter and sugars, until pale and creamy.
Add the eggs, one at a time, beating well after each addition.
Beat in the extracts.
Reduce mixer speed to low and add in flour mixture. Beat until just combined.
Stir in chocolate chips, coconut, pretzels, and cherries, if using.
Drop 1.5 tablespoon scoopfuls of dough (medium cookie scoop) onto prepared baking pans, spacing each dough ball about 2 inches apart.
Bake for 8-10 minutes.
Let cookies cool in pan for 3 minutes. Then transfer to a wire rack to finish cooling.
For a thicker cookie, chill the dough for at least 1 hour prior to baking.
Slightly adapted from One Sweet Cookie