These cookies are absolutely moreish, and very unlike your traditional oatmeal cookie. Light and crispy, they are fantastically buttery and the sea salt is a wonderful addition (I'd put salt on all my cookies if I could). Cook's Illustrated recommends you bake these cookies one sheet at a time, which will allow them to cook more even evenly. I also added cinnamon, because oatmeal cookies just aren't the same without it...
Crispy Oatmeal Cookies with Sea Salt
(adapted from Cook's Illustrated)
Ingredients
1 cup unbleached all-purpose flour
3/4 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1/4 tsp cinnamon
14 Tbsp (7 oz) unsalted butter, just below room temp.
1 cup granulated sugar
1/4 cup light brown sugar (packed)
1 large egg
1 tsp vanilla extract
2 1/2 cup old-fashioned rolled oats (not instant)
sea salt flakes, to top
Method
Preheat oven to 175ºC (350ºF) and place rack in middle of oven. Line a large baking sheet with parchment paper or baking mat (or more if you have them!)
In a medium bowl, sift together flour, baking powder, baking soda, salt, and cinnamon, set aside. In a large mixing bowl, cream butter and sugars until light and fluffy. Add egg and vanilla extract.
Add dry ingredients to butter mixture in batches, then gradually add in rolled oats, being careful not to over-mix. If your butter has warmed up too much, just stick the dough in the refrigerator for a while to cool it down - if too warm, it will cause your cookies to spread more than you'd like.
Portion into walnut-sized balls of dough (about 2 Tbsp) and place onto prepared baking sheet. I started out with eight to a sheet, but had to bring it down to five as the dough warmed up - just be careful not to make your cookies too large or put them too closely together, or you'll end up with one giant cookie! Flatten to about 3/4 inch thick, and sprinkle with sea salt. Bake for 13-16 minutes, rotating the sheet halfway through baking. Remove when edges are crisp and the middle has set, and allow to cool completely on sheet.
And that's how it's done! I had promised myself only one cookie since I'm trying to keep my daily caloric intake below 1,900, but one turned into three, somehow...don't worry, they're definitely worth it.
In a medium bowl, sift together flour, baking powder, baking soda, salt, and cinnamon, set aside. In a large mixing bowl, cream butter and sugars until light and fluffy. Add egg and vanilla extract.
Add dry ingredients to butter mixture in batches, then gradually add in rolled oats, being careful not to over-mix. If your butter has warmed up too much, just stick the dough in the refrigerator for a while to cool it down - if too warm, it will cause your cookies to spread more than you'd like.
Portion into walnut-sized balls of dough (about 2 Tbsp) and place onto prepared baking sheet. I started out with eight to a sheet, but had to bring it down to five as the dough warmed up - just be careful not to make your cookies too large or put them too closely together, or you'll end up with one giant cookie! Flatten to about 3/4 inch thick, and sprinkle with sea salt. Bake for 13-16 minutes, rotating the sheet halfway through baking. Remove when edges are crisp and the middle has set, and allow to cool completely on sheet.
And that's how it's done! I had promised myself only one cookie since I'm trying to keep my daily caloric intake below 1,900, but one turned into three, somehow...don't worry, they're definitely worth it.
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