Oatmeal Cookies With Sea Salt
makes 18 cookies
This cookie is all about the oats, without much spice to interfere with their earthy taste. It's also a great dough to make ahead and keep on hand to bake off a few when the urge hits.
Read more about this recipe at the Washington Post.
12 tablespoons (1 1/2 sticks) unsalted butter, at room temperature
1 cup light brown sugar
1/2 cup sugar
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon ground cinnamon
2 large eggs
1 teaspoon vanilla extract
1 3/4 cups flour
2 cups rolled oats (not quick-cooking)
Sea salt, for sprinkling
prep: 10 minutes
total: 40 minutes, plus at least 1 hour for chilling
stand mixer (with paddle attachment)
spatula
plastic wrap
large baking sheet
parchment paper
wire cooling rack
1. In the large bowl of a stand mixer fitted with the paddle attachment, beat the butter for a few minutes on medium-high speed until light and fluffy. Scrape down the sides of the bowl and add the sugars, baking powder, baking soda and cinnamon, beating until the mixture is well-blended. Reduce the speed to medium and add the eggs and vanilla extract, mixing until well-incorporated. Reduce the speed to low and add the flour and oats, scraping down the sides of the bowl as necessary and mixing just until they are incorporated. Cover the bowl with plastic wrap and chill the dough for at least an hour before baking.
2. Preheat the oven to 375F. Line a large baking sheet with parchment paper.
3. Form the dough into golf ball-size balls and place about 2 inches apart on the baking sheet. Sprinkle sea salt generously on top of each ball of dough, as you would sugar. Bake 1 sheet at a time for 15 minutes or until the cookies are puffed and beginning to turn golden, being careful not to overbake. (The cookies should have a tender interior.) Transfer the cookies, still on the parchment paper, to a wire rack to cool completely.
