In all reality the “perfect” oatmeal cookie doesn’t exist, however, sometimes you find a recipe that hits the spot in more ways than one. A friend was hosting a small gathering for a fellow food blogger from San Francisco. I wanted something salty, but sweet. Plus I had recently acquired pistachio cherry salt from the amazing Janna of Secret Stash Salts. These cookies are delectable; buttery, crisp, sweet and salty. The basic recipe is identical to the one developed by the fine folks at Cooks Illustrated.
My adaptation is the use of a flavored salt, I recommend using a coarse salt such as sea salt, fleur de sel or Maldon. In a pinch kosher salt would work too. These cookies keep well, but I promise they won’t last long. A tall, creamy glass of milk and one of these thin crisp cookies is perfection.
Salty, Thin and Crispy Oatmeal Cookies
Adapted from Cooks Illustrated
Yields approximately two dozen large cookies
1 cup all-purpose unbleached flour (I prefer King Arthur)
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon table salt
14 tablespoons unsalted butter, room temperature (softened)
1 cup granulated sugar
1/4 cup packed light brown sugar
1 large egg
1 teaspoon vanilla extract
2-1/2 cups old-fashioned rolled oats (don’t use quick oats)
1/2 teaspoon of pistachio cherry salt or other coarse salt
1. Adjust oven rack to middle position and pre-heat to 350 degrees. Line large baking sheets with silpat or parchment paper. Whisk together: flour, baking powder, baking soda, and salt in medium bowl.
2. In standing mixer using paddle attachment, beat butter and sugars at medium-low speed until just combined. Increase speed to medium, continue to beat until light and fluffy, approximately one minute. Scrape down bowl with rubber spatula. Add egg and vanilla, beat on medium-low until fully incorporated, about 30 seconds. Scrape down bowl. On the low speed, slowly add flour mixture, mix until just incorporated and smooth, for about 10 seconds. Gradually add oats, mix until well incorporated, 20 seconds. Using rubber spatula mix dough to ensure that no flour pockets remain and ingredients are evenly distributed.
3. Roll about 2 tablespoons (this will yield a large cookie) of dough using palm of your hand. Place cookies on prepared baking sheets, spacing them about 2 1/2 inches apart. Using fingertips, gently flatten each dough ball to 3/4-inch thickness. Lightly sprinkle sea salt evenly over flattened dough balls before baking.
4. Bake one sheet at a time until cookies are golden brown, 13 to 16 minutes. Rotate baking sheet halfway through (7 minutes) baking. After cooling for a few minutes, transfer baking sheet to wire rack; cool cookies completely on sheet. Enjoy!