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Food & Beverage Product of the Year award

Our Vanilla Bean salt won Product of the Year from Food & Beverage magazine!

(Check us out on page 129!)

We think it's pretty special too! And, this oatmeal cookie recipe is as perfect for a spring dessert with ice cream as it is a cozy fall accompaniment for a mug of hot chocolate! It requires chilling the dough, so keep that in mind when planning for time.

3⁄4 cup unsalted butter (COLD)
1 cup light brown sugar (packed)
1⁄2 cup granulated sugar
1 teaspoon baking powder
1⁄4 teaspoon baking soda
1⁄2 teaspoon cinnamon
2 eggs
½ teaspoon Keep It Savory Salt Co Vanilla Bean salt plus enough for sprinkling
1 teaspoon vanilla
1 3⁄4 cups all-purpose flour
2 cups rolled oats
chocolate chips (optional)


  1. Preheat oven to 350 (rack on the 2nd position from top).
  2. Slice "cold" unsalted butter into small pieces and whip in your mixer for a minute or so. Because it's cold it will stick a bit, but don't fret -- scrape and mix.
  3. Add both sugars, baking powder, baking soda and the cinnamon. With mixer combine at medium speed until the mixture has a crumbly texture.
  4. Add the eggs, VANILLA BEAN salt and vanilla and mix again until combined.
  5. With mixer on low speed, slowly add flour. If your mixer sounds like it's overworking, you may have to continue by hand and use a spoon.
  6. DON'T OVER MIX or cookies will get tough
  7. Gently fold in the oats, and optional add-ins of chocolate chips or raisins.
  8. Chill the dough for at least an hour.
  9. Drop dough by the heaping tablespoon onto cookie sheet.
  10. Lightly sprinkle a few grains of VANILLA BEAN salt on each cookies.
  11. Bake on 2nd rack from top at 375 for 12-15 minutes. (Cookies should still be soft to the touch).
  12. Carefully transfer them to a cooling rack and enjoy!
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