Despite what you might think it is not that I failed at creating these on two previous occassions. The real story is I made these approximately two weeks ago and had them disappear before I was able to photograph them. Unfortunately, I tend to bake at night, primarily, and by morning the cookie fairies have stricken and left me with nothing to shoot! For this recipe the cookie fairies took their share and subsequently I made them for my wifes return to work after the boys arrival, and finally this week I was able to catch up and make them again for your viewing pleasure.
Thin & Crispy Salted Oatmeal Cookies
recipe courtesy of: bakingbites.com
adapted from an America’s Test Kitchen recipe
1 cup all purpose flour
3/4 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
3/4 cup butter, room temperature
1 cup sugar
1/4 cup brown sugar
1 large egg
1 tsp vanilla extract
2 1/2 cups oatmeal (pref. quick cooking)
approx 3/4 – 1 tsp coarse kosher or sea salt
Preheat oven to 350F. Line a baking sheet with parchment paper.
In a medium bowl, whisk together flour, baking powder, baking soda and salt.
In a large bowl, cream together butter and sugars until mixture is creamy. Beat in egg and vanilla, followed by the flour mixture. Stir in the oatmeal, mixing just until the oats are well-distributed and no streaks of dry ingredients remain in the batter.
Shape dough into 1 inch balls and arrange on baking sheet, leaving about 2-inches between them to allow for spread. Gently flatten each ball (so it is approx 1/2 as high) with your fingertips, then sprinkle cookies with coarse salt.
Bake for 12-15 minutes, until cookies are golden brown and cooked through.
Allow to cool for 2-3 minutes on the baking sheet, then transfer to a wire rack to cool completely.
Makes 3 1/2 – 4 dozen cookies.
A few things to look out for on this recipe. When mixing in the oats make sure to fold them in and do not OVERMIX. While all ovens are different my oven was shorted on time and temperature (as usual) to 325F and 8 minutes. However, this combination may be different for you. The batter is very sticky, you kind of need to just press it together before shaping it into a ball.
By now you all know my preferences when it comes to cookies and therefore while this recipe is titled as a “crispy cookie” I made it soft, believe me they are better this way! The key ingredient here is the kosher salt which tops these golden lovelies. The hint of salt mixed with the sweet sugars is exactly what the cookie needs to separate it from the crowd. As simple as this recipe is it has very complex flavors and will cause some serious swooning.