I LOVE these cookies– they are a specialty of Jess P. so I’ll let her take it away. Post and pic by Jess P.
These are not those oatmeal cookies – those chewy, nasty ones with raisins in them (I hate raisins in my baked goods!). No, these are buttery, salty, crispy, golden snacks which are easily justifiable as a legitimate breakfast, because after all, they are made primarily out of oatmeal. They’re downright good for you. I love these cookies. More importantly my family, friends and colleagues love these cookies, so I end up making them all the time. If I need to transport them, I like to wrap them in natural brown kraft paper sandwich bags and then put them back inside an empty oatmeal container.
Cripsy Salted Oatmeal Cookies
adapted from Cooks Illustrated
1 cup all-purpose flour
¾ teaspoon baking powder
½ teaspoon baking soda
1/4 teaspoon table salt
12 tablespoons (1 ½ sticks) unsalted butter, slightly softened
1 cup sugar
1/4 cup packed light brown sugar
1 large egg (I make sure this is at room temperature)
1 teaspoon vanilla extract
2 ½ cups old-fashioned rolled oats
½ teapoon coarse sea salt (I use the fleur de sel Tessa gave me ) – this is for sprinkling on top
1. Pre-heat oven to 350 degrees. Line baking sheet with parchment paper. Whisk flour, baking powder, baking soda, and table salt in a medium bowl.
2. In a separate bowl, beat butter and sugars until light and fluffy. Scrape down bowl with rubber spatula, then add egg and vanilla and beat until incorporated. Scrape down bowl again. Add flour mixture gradually and mix until just incorporated and smooth. Gradually add oats and mix until well incorporated.
3. Roll about 2 tablespoons of dough between palms into balls, then place on lined baking sheets about 2 ½ inches apart (they will expand). Using fingertips, gently press down each ball to about ¾-inch thickness.
4. Sprinkle a few flakes of sea salt on each cookie
5. Bake until cookies are deep golden brown, about
13 to 16 12 minutes. Transfer baking sheet to wire rack to cool.