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.