Salty Oatmeal Cookies

Salty oatmeal cookiesDo you bake for the holidays?  I enjoy baking and every year I try a new cookie recipe.  I made this recipe for the High Heel Race party that I attended in October.  While the guests of the party enjoyed them, I thought they were mediocre.  (I'm a tough critic!)  First, I thought they were bland.  They need more cinnamon and a little acid (lemon zest??)  Second, I like a chewier, flatter oatmeal cookie.  Meanwhile, it's still a delightful recipe.   If you decide to bake them, make the changes I mentioned and the results will be spectacular.

Salty Oatmeal Cookies

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

2 large eggs

1 teaspoon vanilla extract

1 3/4 cups flour

2 cups rolled oats (not quick-cooking)

Sea salt for sprinkling

In a large bowl, beat butter for a few minutes on medium high until light and fluffy.  Scrape down the sides of the bowl, add the sugars, baking powder, baking soda and cinnamon, beating until well blended.  Reduce the speed to medium and add 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, mixing unitl they are incorporated.  Cover bowl and chill dough at least an hour.

Preheat oven to 375 degrees.  Line a large baking pan with parchment paper.  Form the dough into golf ball sized balls and place 2 inches apart on the baking sheet.  Sprinkle sea salt on top of each cookie generously, as you would sugar.

Bake one sheet at a time for 15 minutes or until the cookies are puffed and beginning to turn golden.  Don't over bake!  Cookies should have a tender center.  Transfer the cookies, still on parchment paper, to a wire rack to cool completely.

*recipe courtesy of The Washington Post

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