Thin & Salty Oatmeal Cookies
Source of Recipe
ATK
List of Ingredients
cup unbleached all-purpose flour (5 ounces)
3/4 teaspoon baking powder 1/2 teaspoon baking soda 1/4 teaspoon table salt 14 tablespoons unsalted butter (1 3/4 sticks), softened but still cool, about 65 degrees
1 cup granulated sugar (7 ounces)
1/4 cup packed light brown sugar (1 3/4 ounces)
1 large egg 1 teaspoon vanilla extract 2 1/2 cups old-fashioned rolled oats (see note)
1/2 teaspoon coarse sea salt Recipe
Salty Thin and Crispy Oatmeal Cookies
From Season 10: All-Time Cookie Favorites
Print PageShopping ListWhy this recipe works: Thin and crispy oatmeal cookies can be irresistible—crunchy and delicate, these cookies really let the flavor of the oats take center stage. But the usual ingredients that give thick, chewy oatmeal cookies great texture—generous amounts of sugar and butter, a high ratio of oats to flour, a modest amount of leavener, eggs, raisins, and nuts—won’t all fit in a thin, crispy cookie. We wanted to adjust the standard ingredients to create a crispy, delicate cookie in which the simple flavor of buttery oats really stands out.
Given this cookie’s simplicity, creating a rich butter flavor was critical, so we kept almost the same amount of butter as in our standard big, chewy oatmeal cookie, but we scaled back the amount of sugar. Fine-tuning the amount and type of leavener led to a surprising result that solved our texture and shape problems. During baking, large carbon dioxide bubbles created by the baking soda and baking powder (upped from our traditional recipe) caused the cookies to puff up, collapse, and spread out, producing the thin, flat cookies we were looking for. Baking the cookies all the way through until they were fully set and evenly browned from center to edge made them crisp throughout but not tough.
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Why this recipe works: Thin and crispy oatmeal cookies can be irresistible—crunchy and delicate, these cookies really let the flavor of the oats take center stage. But the usual ingredients tha...(more)
Hide Video X In Queue: Thin and Crispy Oatmeal Cookies
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You may think an oatmeal cookie should be moist and chewy. Thin and crispy oatmeal cookies can be irresistible—if, that is, you can get the texture just right.
Watch the Video Makes 24 cookies
A dusting of salt atop sweets such as chocolate and caramel is nothing new, but we recently came across Kayak Cookies, which gives a different item the salt treatment: their Salty Oats cookies. After sprinkling a few grains on our Thin and Crispy Oatmeal Cookies, we were hooked. Similar to its effect on caramel, salt's contrasting flavor adds a new dimension to the cookies and accentuates their rich, buttery taste. We prefer the texture and flavor of a coarse-grained sea salt, like Maldon or fleur de sel, but kosher salt can be used. If using kosher salt, reduce the amount sprinkled over the cookies to 1/4 teaspoon.
To ensure that the cookies bake evenly and are crisp throughout, bake them 1 tray at a time. Place them on the baking sheet in 3 rows, with 3 cookies in the outer rows and 2 cookies in the center row. If you reuse a baking sheet, allow the cookies on it to cool at least 15 minutes before transferring them to a wire rack, then reline the sheet with fresh parchment before baking more cookies. We developed this recipe using Quaker Old Fashioned Rolled Oats. Other brands of old-fashioned oats can be substituted but may cause the cookies to spread more. Do not use instant or quick- cooking oats.
Ingredients
1 cup unbleached all-purpose flour (5 ounces)
3/4 teaspoon baking powder 1/2 teaspoon baking soda 1/4 teaspoon table salt 14 tablespoons unsalted butter (1 3/4 sticks), softened but still cool, about 65 degrees
1 cup granulated sugar (7 ounces)
1/4 cup packed light brown sugar (1 3/4 ounces)
1 large egg 1 teaspoon vanilla extract 2 1/2 cups old-fashioned rolled oats (see note)
1/2 teaspoon coarse sea salt Instructions
1. Adjust oven rack to middle position and heat oven to 350 degrees. Line 3 large (18- by 12-inch) baking sheets with parchment paper. Whisk flour, baking powder, baking soda, and salt in medium bowl.
2. In standing mixer fitted with paddle attachment, beat butter and sugars at medium-low speed until just combined, 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. With mixer running at low speed, add flour mixture and mix until just incorporated and smooth, 10 seconds. With mixer still running on low, gradually add oats and mix until well incorporated, 20 seconds. Give dough final stir with rubber spatula to ensure that no flour pockets remain and ingredients are evenly distributed.
3. Divide dough into 24 equal portions, each about 2 tablespoons (or use #30 cookie scoop), then roll between palms into balls. Place cookies on prepared baking sheets, spacing them about 2 1/2 inches apart, 8 dough balls per sheet (see note above). Using fingertips, gently press each dough ball to 3/4-inch thickness. Lightly sprinkle sea salt evenly over flattened dough balls before baking.
4. Bake 1 sheet at a time until cookies are deep golden brown, edges are crisp, and centers yield to slight pressure when pressed, 13 to 16 minutes, rotating baking sheet halfway through. Transfer baking sheet to wire rack; cool cookies completely on sheet.
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