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Ingredients
| unsalted butter: 3/4 cup (cold) |
| light brown sugar (packed): 1 cup (packed) |
| granulated sugar: 1/2 cup |
| baking powder: 1 tsp |
| baking soda: 1/4 tsp |
| ground cinnamon: 1/2 tsp |
| eggs: 2 |
| vanilla extract: 1 tsp |
| all-purpose flour (unsifted): 1 3/4 cups |
| rolled oats: 2 cups |
| Kosher salt |
| milk chocolate chips (optional) |
| seedless raisins (optional) |
Salty Oatmeal Cookies
Credit: Food.com
User rating:
-
Prep Time
15 min -
Cook Time
15 min -
Servings
24 serving(s)
Tags
- Preheat oven to 375 (rack on the 2nd position from top).
- Slice "cold" unsalted butter into small pieces and whip in your mixer for a minute or so. Because it's cold it will stick a bit, but don't fret -- scrape and mix.
- Add both sugars, baking powder, baking soda and the cinnamon. With mixer combine at medium speed until the mixture has a crumbly texture.
- Add the eggs and vanilla and mix again until combined.
- With mixer on low speed, slowly add flour. If your mixer sounds like it's over-working, you may have to continue by hand and use a spoon.
- DON'T OVER MIX or cookies will get tough!
- Gently fold in the oats, and optional add-ins of chocolate chips or raisins.
- Chill the dough for at least an hour.
- Drop dough by the heaping tablespoon onto cookie sheet.
- "Lightly" sprinkle cookies with Kosher salt.
- Bake on 2nd rack from top at 375 for 12-15 minutes. (Cookies should still be soft to the touch).
- Carefully transfer them to a cooling rack and enjoy!