Oatmeal Cookies
Tuesday, March 17, 2009
These are the perfect oatmeal cookies. They might even be the perfect cookie. Although it may not be a popular opinion, I like my cookies crispy. These are thin, crispy and buttery and their caramel-like sweetness is accentuated by a sprinkling of sea salt. They are simple to make and exceptionally tasty. In the past I’ve adapted these to include things like dried fruit, white chocolate, nuts, or spices. All of the variations are delicious, but for me this basic recipe is the best. Once you’ve tried the original you can play around and try different variations. Or, if you’re like me, you’ll be unable to resist this original.
Thin and Crisp Oatmeal Cookies with Sea Salt (adapted from a Cook’s Illustrated recipe)
- 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
- sea salt (I use Maldon)
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. 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.
March 17th, 2009 at 8:26 am
Thanks for the recipe!
March 17th, 2009 at 9:03 am
Yum—I’m usually not a huge crisp cookie fan, but these are tempting. love the addition of sea salt on top!
March 17th, 2009 at 9:08 am
yum! im totes gonna make these!! your fave lady posted these a while back:
http://smittenkitchen.com/2008/05/crispy-salted-oatmeal-white-chocolate-cookies/
i have made then a couple times and they are ab fab! you should def try them out! the white chocolate makes them a bit sweeter and the salt on top is perfect!
March 17th, 2009 at 3:03 pm
Thin and crisp or thick and chewey—totally doesn’t matter. If it’s good, it’s good. The sea salt is a nice addition too!
March 17th, 2009 at 3:30 pm
Oh yummy. **drools**
March 17th, 2009 at 4:58 pm
Hi Tim!
I found your site a while back over tastepotting but only just now realized who it belonged to (felt a little like I knew somebody important). The site is beautiful and I’m hoping I can scrape a couple free hours to make every cookie recipe on here in the near future.
Hope you are doing well,
debi nafis
March 18th, 2009 at 7:36 am
These look deliciously buttery. Thanks for sharing!
March 18th, 2009 at 8:26 am
I agree with duo dishes. I like that you used sea salt. Now you just need a drizzle of caramel over the top and it would put it over the edge!
March 18th, 2009 at 3:22 pm
Yum! Oatmeal cookies are my absolute favorite and I will have to give these a try. Any tips on baking them in higher altitude? I just moved and am still trying to figure out how to bake up here near the mountains :)
March 20th, 2009 at 5:34 am
I prefer a soft, chewy cookie but it’s nice to see a fresh variation of traditional oatmeal raisin cookies.
March 23rd, 2009 at 6:24 pm
T – I just made these. Amazing. But I have to admit I added chocolate chips. I couldn’t help myself. Do you think that is a travesty or does it get your stamp of approval? XO
March 23rd, 2009 at 7:04 pm
Those look soooooo good! I love a good and crispy oatmeal cookie and the salt would take it over the edge into awesome, I think. Yum!
March 24th, 2009 at 6:07 am
Sivan: How did I miss those? So funny she and I and our love of the same recipes.
Debi: Hi! Good to see your name. Glad you found me. I’d love to hear what you have been up to. E-mail!
Steph: I forgive you.
March 25th, 2009 at 3:46 am
Just found your site looking for oatmeal biscuits. These are heavenly delicious. I use Himalayan pink salt-slightly more delicate than Malden-thanks yum!
August 7th, 2009 at 3:39 pm
i ran across this post a while back, and finally got around to trying them about three weeks ago.
i’ve made them two more times since.
they are absurdly good, so thank you for bringing the recipe into my life.