Salted Oatmeal Cookies
From akarlin 18 years agoIngredients
- 12 tablespoons (1 1/2 sticks) unsalted butter, at room temperature shopping list
- 1 cup light brown sugar shopping list
- 1/2 cup sugar shopping list
- 1 teaspoon baking powder shopping list
- 1/4 teaspoon baking soda shopping list
- 1/4 teaspoon ground cinnamon shopping list
- 2 large eggs shopping list
- 1 teaspoon vanilla extract shopping list
- 1 3/4 cups flour shopping list
- 2 cups rolled oats (not quick-cooking) shopping list
- sea salt, for sprinkling shopping list
How to make it
- In the large bowl of a stand mixer fitted with the paddle attachment, beat the butter for a few minutes on medium-high speed until light and fluffy. Scrape down the sides of the bowl and add the sugars, baking powder, baking soda and cinnamon, beating until the mixture is well blended. Reduce the speed to medium and add the eggs and vanilla extract, mixing until well incorporated. Reduce the speed to low and add the flour and oats, scraping down the sides of the bowl as necessary and mixing just until they are incorporated. Cover the bowl with plastic wrap and chill the dough for at least an hour before baking.
- Preheat the oven to 375 degrees. Line a large baking sheet with parchment paper.
- Form the dough into golf ball-size balls and place about 2 inches apart on the baking sheet. Sprinkle sea salt generously on top of each ball of dough, as you would sugar. Bake 1 sheet at a time for 15 minutes or until the cookies are puffed and beginning to turn golden, being careful not to overbake. (The cookies should have a tender interior.) Transfer the cookies, still on the parchment paper, to a wire rack to cool completely.
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