Ok – anyone who knows me knows I never liked baking. To me it’s monotonous and boring. However, over the last year, I find myself ok with it. It’ not a “chore”, per say, anymore. I’ve been trying to scratch cook and bake more, knowing preservatives and processed foods are not good for you. So if the family wants cookies, I have chosen to make them.
I have to say that these are bakery quality and quite delicious. I did not put the sea salt on top not having any. However, I did use a couple handfuls of mini semi-sweet chocolate chips which were a perfect addition. This is definitely and do-over and it was very quick to make.
Thin and Crisp Oatmeal Cookies with Sea Salt (adapted from a Cook’s Illustrated recipe)
- 1 cup flour
- 3/4 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 14 tablespoons unsalted butter, softened, but still cool
- 1 cup sugar
- 1/4 cup light brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 2 1/2 cups old fashioned rolled oats
- Flaked Sea Salt to sprinkle on top before baking (optional)
- A couple handfuls of mini semi-sweet chocolate chips, or raisins, or nuts (optional)
Adjust oven rack to middle position and heat oven to 350°F. Line 3 large baking sheets with parchment paper or use Silpat baking pads. Whisk flour, baking powder, baking soda, salt in medium bowl. Beat butter and sugars at medium-low speed, about 20 seconds. Increase speed to medium and continue to beat until light and fluffy, about 1 minute longer. Scrape down bowl with rubber spatula. Add egg and vanilla and beat on medium low until fully incorporated, about 30 seconds. Scrape down bowl again. Add flour mixture and mix until just incorporated and smooth. Gradually add oats and mix until well incorporated and then add in your chocolate, nuts, raisins, etc. Give dough final stir with spatula to ensure no flour pockets remain. Divide dough into 24 portions, each about 2 tablespoons, then roll between palms into balls. Place cookies on prepared baking sheets, spacing them 2 1/2 inches apart, 8 dough balls per sheet. Using fingertips, gently press ball to 3/4-inch thickness. Bake one sheet at a time until cookies are deep golden brown, edges are crisp, 13 to 16 minutes, rotating sheet halfway through. Transfer baking sheet to wire rack; cool cookies completely on sheet.