Salty Oatmeal Cookies

I returned from vacation yesterday and my darling little boy asked me if I had any cookies in my suitcase.  He remembered that before I left I baked and packed a few dozen to share with the friends I was vacationing with.  Being a favorite cookie, those bad boys went fast.  Sadly, I had to explain that no, there were no cookies left.  His second question was why?  My response? I fed them to a wolf.  Of course, being five, he looked adorably cute and replied, ok, but he gotta share with me.  What's a Mom to do?  Make more cookies.

These are quite possibly the best cookie I make.  This grown up version of the old stand by has all the goodness of oatmeal, is laced with decadent white chocolate and lightly sprinkled with sea salt.  What makes these so special?  They're not chewy, they're not just crispy.  They shatter and melt in your mouth.  If food were rated on the kissing scale, these cookies would make you weak in the knees.  They're just that good.  

On a side note, this blog has a new look.  Yes, its still me posting here, but you will notice that some of the images from the recipes have been removed.  Never fear, they will be back.  I'm just posting new ones.  I've neglected all of you, my members and lurkers.  However, spring is here, and I'm ready to dive in with a host of new recipes for you that will rock your little socks.  Chocolate Blackout Cake, Pork Pad Thai, Guiness Cake, Heirloom Tomato Tart and many more.  As always, if you have any questions, feel free to contact me by leaving a comment or reaching me through email.

Happy Spring Everyone!
-Jaime

Salty Oatmeal Cookies

adapted from cooks illustrated & smitten kitchen


1/4 C all purpose flour
3/4 C cake flour
3/4 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
14 TB butter, softened (1 & 3/4) stick
1 C sugar
1/4 C packed brown sugar
1 lg egg
1 tsp vanilla *
2 1/2 Cup old fashioned rolled oats
10 oz high quaility white or dark chocolate chips *
coarse sea salt

Preheat oven to 350.

In a medium bowl, whisk together flour, baking powder, baking soda and salt.

Beat the butter and sugars until very fluffy. Scrape the bowl well. Add egg then vanilla. Gradually add flour and mix until smooth.

Pour in the oats and chocolate chips. Beat on low speed until combined. Scrape the bowl well.

Roll 3 TB of dough into balls, and place on backing sheets roughly 3 inches apart. Using your fingertips, press down the balls of dough until they are about 3/4 of an inch thick. Sprinkle the tops with coarsely ground sea salt.

Bake until the cookies are golden brown, 13-15 minutes. Leave them on the baking sheet for 15 minutes after removing from the oven so they will become crispy.

*Notes regarding this recipe.

High quality vanilla and chocolate is essential to this recipe. White chocolate is not really chocolate, and often contains either too much cocoa butter or oils. I highly suggest using Guittard white chocolate. This recipe is also excellent with dark chocolate, such as Ghiradelli 60% cacao chips.

Good pure vanilla is also important for the flavor. My suggestion would be Penzey's Mexican Vanillia, or Penzey's Double Strength Vanilla or Nielsen-Massey Vanilla.

It is also very important to allow the cookies to crisp on the baking sheet. Cookies continue to bake when they are removed from the oven. Doing this for 15 minutes allows the bottoms to crisp and the cookies to set.

I also suggest using silpats when making these or any other type of cookie.

You will know you've made these cookies right if they are thick, not chewy, not crisp, but more of a shattery cookie.