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Crispy Salted Oatmeal Cookies




Source of Recipe


Cook's Illustrated


Recipe Introduction


Many people have a strong preference when forced to choose between sweet and savory -- french toast or eggs, cupcakes or french fries, chocolate or cheese? These days, however, the line is getting blurred, with more pastry chefs entering the savory fray, like Sam Mason's Tailor and Pichet Ong's P*ong, both with menus that bring sweetness into entrees and a savory edge to desserts.

A dash of coarse sea salt gives an added kick to a fairly traditional oatmeal cookie recipe -- this recipe from Cook’s Illustrated, makes delicious, thin crispy oatmeal cookies and the sea salt sprinkled on top just before baking produces a great contrast with the sugary, buttery flavor. Why choose between sweet and savory when you can have both?



Recipe Link: http://gothamist.com/2008/03/04/recipe_crispy_s.php

List of Ingredients




1 cup all-purpose flour
¾ teaspoon baking powder
½ teaspoon baking soda
1/4 teaspoon table salt
14 tablespoons (1 ½ sticks) unsalted butter, slightly softened
1 cup sugar
1/4 cup packed light brown sugar
1 large egg
1 teaspoon vanilla extract
2 ½ cups old-fashioned rolled oats
½ teapoon coarse sea salt (like Maldon or fleur de sel) (for sprinkling on top)

Recipe



1. Pre-heat oven to 350 degrees. Line baking sheet with parchment paper or Silpat. Whisk flour, baking powder, baking soda, and table salt in a medium bowl.
2. Beat butter and sugars until light and fluffy. Scrape down bowl with rubber spatula, then add egg and vanilla and beat until incorporated. Scrape down bowl again. Add flour mixture gradually and mix until just incorporated and smooth. Gradually add oats and mix until well incorporated.
3. Divide dough into 24 equal portions, each about 2 tablespoons. Roll between palms into balls, then place on lined baking sheets about 2 ½ inches apart. Using fingertips, gently press down each ball to about ¾-inch thickness.
4. Sprinkle a few flakes of sea salt on each cookie
5. Bake until cookies are deep golden brown, about 13 to 16 minutes, rotating baking sheet halfway through. Transfer baking sheet to wire rack to cool.