Sunday, October 11, 2009
The other day, my aunt Peggy (hi Aunt Peggy!) sent me a recipe for delicous oatmeal cookies. I can't resist anything with oatmeal baked into it. This recipe results in the most perfectly round cookies I've ever seen; every single cookie was uniformly shaped! And she was right about the taste- delicious! I'm more of a chewy cookie eater, but I must say, these crisp cookies had enough chew to them to satisfy my chewy-factor and a crisp that satisfies crispy lovers crispy-factor! (Clear as mud?)
Here is the yummy recipe: Enjoy!
Thin and Crisp Oatmeal Cookies with Sea Salt
1 cup flour
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
14 tablespoons unsalted butter, softened, but still cool (65 degrees)
1 cup sugar
1/4 cup light brown sugar
1 large egg
1 teaspoon vanilla extract
2 1/2 cups old fashioned rolled oats
Adjust oven rack to middle position and heat oven to 350°F. Line 3 large baking sheets with parchment paper. Whisk flour, baking powder, baking soda, salt in medium bowl.
In standing mixer fitted with paddle, beat butter and sugars at medium-low speed, 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 spatula to ensure no flour pockets remain.
Divide dough into 24 portions, each about 2 tablespoons, then roll between palms into balls (I admit, I didn't measure mine into 2 tbsp portions- I got about 38 cookies total).
Place cookies on prepared baking sheets, spacing them 2 1/2 inches apart, 8 dough balls per sheet. Using fingertips, gently press ball to 3/4 inch thickness. Sprinkle the tops with a few flakes of sea salt.
Bake 1 sheet at a time until cookies are deep golden brown, edges are crisp, and centers yield to slight pressure when touched, 13 to 16 minutes, rotating sheet halfway through. Transfer baking sheet to wire rack; cool cookies completely on sheet.