Think you’ve had crispy cookies before? Think again.
These are THE most Crispy, Buttery-rich Cookies you’ll ever have. Packed with over 2 cups of Oatmeal per batch and Sprinkled with Coarse Salt, they are sure to keep you wanting more to munch!
I’m really glad this recipe was saved as a back up. I think for any food blogger, saving several unused photos is crucial! You just never know when you will encounter a “rainy” day or two. As you may already know, I moved to a temporary spot but what I haven’t told you, is about 80% of my food props including countertop appliances, baking pans, dishes, utensils… practically EVERYTHING, is in storage. Don’t ask where I got 80 percent from. It just felt like the right number to use LOL.
For the mean time, I’ll be using different kitchen gadgets and new (older-looking) props. Mostly antique and silver dishware. And to clarify when I say “new,” I mean new to this blog. I’m used to having very modern and white props. So, maybe this is a good thing; I’m not sure. It’s just a bit unsettling having to suddenly change everything that I’m used to using on a daily basis. In addition, my one and only hand mixer that I’ve been using for the past year suddenly stopped working. How sad. But, I do have this huge KitchenAid stand mixer that I won at the Big Harvest Potluck back in September. Pretty cool, right? It came just it time! I’m pretty stoked about using it yet intimidated at the same time. Though I’m sure I’ll get the hang of it.
I don’t want to sound like a Debbie downer today but I figured I’d give you a little insight about what’s going on and what you may expect to see here in the next few months which may possibly include moodier photography. And if you’re new to this blog, I do try to keep a close lid on publicizing the details on my personal life but sometimes in the light of the public eye, you can’t omit some things and expect that it’s okay. For example, my lack of postings in the past few weeks. I am however, excited that today I can finally dig into my box of my remaining 20% of what I was able to bring so I can get back into the kitchen and get my BAKE ON! I’m quite thrilled, actually!
In the mean time, while I’m creating the next new thing to post, give these cookies a try because before you know it, Christmas will be here which also means lots and LOTS of cookies! With all of the cookie exchanges that will be soon happening, I figured this would be a great addition to the mix.
- 1 cup all-purpose flour
- 3/4 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 14 tablespoons unsalted butter, softened
- 1 cup granulated sugar
- 1/4 cup packed light brown sugar
- 1 large egg
- 1 teaspoon pure vanilla extract
- 2 1/2 cups old-fashioned rolled oats
- 1/2 - 1 teaspoon coarse sea salt OR 1/4 teaspoon Kosher salt/fleur de sel
- Heat oven to 350 degrees F. Line 2 large cookie pans with parchment paper or a silicon baking mat; set aside.
- In a medium bowl, whisk flour, baking powder, baking soda and salt; set aside.
- In a large bowl using an electric mixer, beat butter and both sugars until light and fluffy, about 1 minute. Beat in egg and vanilla, mix well.
- Reduce speed to low and gradually add flour mixture and mix until smooth. Add oats and continue to mix until oats are evenly distributed in the dough.
- Using an ice cream scoop or 2 tablespoonfuls, scoop and roll dough into a ball about 1 1/2-inches apart on the prepared cookie sheets. Lightly press the top of each mound of dough to flatten to about 3/4 inch in thickness. Sprinkle a pinch of coarse salt (sea salt/Kosher salt/fluer de sel) over flattened cookie dough.
- Bake for 13 to 16 minutes rotating baking sheets half way during baking. Cookies are ready when golden brown and edges are crisp.
- Allow cookies to cool in pan for 5 minutes before transferring to a wire rack for additional cooling. ENJOY!
Salty Thin and Crispy Oatmeal Cookie recipe was adapted from (p.194) from Cooks Illustrated Baking Book