Spache the Spatula

Miso-Oatmeal Cookies

These look like totally normal oatmeal cookies…

Miso-Oatmeal Cookies | #recipeThey’re so not! These oatmeal cookies have miso paste in them. Yes, that stuff used in soup and other savory applications. I got the idea when I saw a miso caramel on a menu as a dessert compliment. The saltiness of the miso pairs so perfectly with sweetness. Salty-sweet is arguably the best flavor combo, ever. This is that, but with a deep umami flavor to go along with it!

Miso-Oatmeal Cookies | #recipe Miso-Oatmeal Cookies | #recipeThese actually might be one of my favorite cookies, ever. They have the chewiness and texture you love from oatmeal cookies, but with a far more interesting flavor. Plus, they’re one of those cookies that just seems to get better and better with age, so feel free to leave them hanging around for a week or two…I mean if they’ll last.

The trick with these is to make sure you’re using a white miso paste, which is milder in flavor than, say, a red miso paste. My favorite one to use is actually a chickpea white miso, which has an added perk of being soy-free, if you’re into that kinda thing.

Miso-Oatmeal Cookies | #recipe

Miso-Oatmeal Cookies

Yield: about 16-18 cookies

Miso-Oatmeal Cookies


  • 3 cups rolled oats
  • 2 cups all-purpose flour
  • ½ tsp baking powder
  • ½ tsp baking soda
  • ¾ cup unsalted butter
  • ¼ cup white miso (I like this chickpea miso)
  • 1 cup dark brown sugar, packed
  • ½ cup granulated sugar
  • 2 large eggs


  1. Line 3 baking sheets with silicone mats (or parchment paper).
  2. In a large bowl, combine the oats, flour, baking powder, and baking soda; set aside.
  3. In the bowl of an electric mixer fitted with the paddle attachment, cream together the butter, miso, and sugars for 5 minutes. Add in the eggs and beat on medium-high for 8-10 minutes until glossy. Reduce the mixer speed to low and add in the oats/flour mixture and mix until combined.
  4. Cover the dough with plastic wrap and refrigerate for 3 hours or overnight.
  5. When ready to bake, preheat the oven to 350 degrees.
  6. Scoop the cookies, a an inch or two apart (basically there should be 8 on each baking sheet: a row of 3, then 2, then 3), onto the prepared baking sheets using a 1 and 1/2 to 2 tablespoon-sized cookie scoop. Bake the cookies for 14-16 minutes, turning them halfway through. Allow to cool for 5-10 minutes on the baking sheets before movie them to a wire rack to cool further.

Miso-Oatmeal Cookies | #recipe Miso-Oatmeal Cookies | #recipe

Like cookies with oats in them? Try these next!

Anzac Biscuits:

Anzac Biscuits | spachethespatula.comOrange-Tahini Pine Nut Cookies:

Orange-Tahini Pine Nut Cookies | #recipe (with #vegan and #gluten-free options!)


7 Responses to “Miso-Oatmeal Cookies”

  1. Bianca @ Confessions of a Chocoholic — March 24, 2014 at 9:19 am

    I love salty-sweet treats, too. I've only had miso in dessert once and really liked it, and I bet I will be all over these oatmeal cookies!

    • Rachael replied: — March 24th, 2014 @ 10:34 am

      They are so unnaturally good, Bianca!

  2. huntfortheverybest — March 25, 2014 at 6:51 am

    i bet they are good with the miso. i'd like to try it!

    • Rachael replied: — March 25th, 2014 @ 11:21 am

      It gives them a really addicting saltiness!

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