I remember reading somewhere (I can’t remember where) that the way to get instant likes on instagram is to post a picture of chocolate chip cookies. Bonus likes if its warm and the ratio of chocolate to dough is such that you wonder if the cookie is even structurally sound. There is something truly special about the warm chocolate chip cookie that even after all this time, the internet still goes nuts when someone posts yet another picture of one. Did you know that a Tesla engineer spent three years working with a chocolate company to reimagine the chocolate chip in order to make the most perfect cookie? I think that sums up how obsessed we are the beloved classic. I will not be adding to this mania. Not yet, at least. Instead, today I would like to introduce you to my latest obsession: Salty Oatmeal Cookies.

I know, I know, the oatmeal cookie is like the chocolate chip cookie’s less attractive cousin and no one actually ever craves an oatmeal cookie. But trust me, these cookies are not that. I have made these so much in the last couple of months and not just for testing purposes. I just love them so much. I make a batch then store them in the freezer and pull one (or two) out whenever I need a quick hit of sweet and salty bliss. They are not your typical chewy oatmeal cookie. They are light and crunchy bordering on crispy. There is higher ratio of oatmeal to flour and that, combined with the fluffed butter creates a truly delightful and addictive cookie.

The whole-wheat flour and wheat germ add a subtle nutty flavor that I really like in a cookie. And because they are 100% whole wheat and contain wheat germ you can almost convince yourself that they are nutritions. They are not though. The hefty amount of butter and sugar saw to that. Thank you, butter. When you make these, make sure you start with soft butter. It makes whipping it with the sugar super quick and easy. I prefer to measure out all the cookies then roll them into balls before flattening and salting them. You can do like I do and bake all of them and freeze the ones you don’t intend to eat in the next couple of days. Or go as far as flattening them in to small disks then freeze them. When you want to bake a few, let them warm up on the counter for about 15 minutes, sprinkle them with the salt then bake according to the directions.

Let’s talk about salt real quick. Do not substitute the large flaky salt for table salt. It won’t work. You could, in a pinch use kosher salt but there is something so special about the way a large flake of sea salt hits the pallet. It’s the best. Don’t deprive yourself of this, use the flaky salt. Our toddler has taken to grabbing our salt cellar that we keep at the table and salting her own food before eating it. She’s probably just mimicking our behavior but I like to think that we’ve instilled in her the proper value of a good salt.

I hope this weekend finds you sitting on the couch sipping coffee with a plateful of these cookies watching the last of the autumn leafs cover the sidewalk.