These Salty Ritz Cracker Oatmeal Cookies are a fun variation on a chewy oatmeal cookie! Salty and sweet and filled with white chocolate chips, they were a huge hit in my house!
So these little cookies look unassuming, right?
Just another boring cookie.
Welp. Yes and no.
I certainly won’t call it boring…nevah! But yes, it’s an oatmeal cookie…
BUT there is a secret ingredient inside.
Ok, it’s not so secret considering I put it IN THE TITLE!
But yeah, it’s crushed up Ritz crackers. It gives the underbelly of these guys a salty/buttery hint that only comes from that addictive cracker.
AND I added some white chocolate chips, because I can’t just let things alone.
I was actually trying to make another kind of cookie today to share, but my KIDS ate all the ingredients, so while that was annoying, I put my thinking cap on and created these. I suppose I’d call that a success.
Let’s talk a sec about these Salty Ritz Cracker Oatmeal Cookies.
Just grab some Ritz.
It’ll take about 11 or 12 to get a 1/2 cup of crushed crackers.
Make sure to add a little extra salt in your dough. I prefer a COARSE sea salt. That way you get little salty nuggets throughout the cookie…not so much an all-over saltiness, which I don’t like as much.
When you have all your other ingredients mixed in chill the dough for about an hour and then bake!
They will look a little something like this when they’re done.
The white chocolate chips cut the saltiness and add a nice texture!
Here are some other oatmeal cookies that I love:
makes 24 cookies
- 1/2 cup butter, room temperature
- 1/2 cup light brown sugar
- 1/4 cup granulated sugar
- 1 egg
- 1 tsp vanilla
- 2 Tbsp milk
- 3/4 tsp coarse sea salt
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1 1/2 cup rolled oats
- 1 cup flour
- 1/2 cup crushed Ritz (about 11–12 crackers)
- 1 cup white chocolate chips
- In bowl of stand mixer beat butter and both sugars together for about 2 minutes until fluffy.
- Add in egg, vanilla and milk and beat until mixed well.
- Mix in salt, baking powder and baking soda until incorporated, scraping sides as needed.
- Mix in oats,flour and Ritz until combined. Finally stir in white chocolate chips.
- Refrigerate dough for 1-2 hours.
- Preheat oven to 375°
- Line a baking sheet with parchment paper and drop rounded tablespoon scoops of dough onto prepared baking sheet about 2 inches apart. Bake for 8 minutes.
- Allow cookies to cool.