Feel your oats with these cookies

Posted: 3:00 AM CST Wednesday, Dec. 19, 2018 Last Modified: 7:31 AM CST Wednesday, Dec. 19, 2018 | Updates

This cookie is all about the oats, without much spice to interfere with their earthy taste.

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This cookie is all about the oats, without much spice to interfere with their earthy taste.

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Hey there, time traveller!
This article was published 19/12/2018 (2807 days ago), so information in it may no longer be current.

This cookie is all about the oats, without much spice to interfere with their earthy taste.

Make Ahead: This is a great dough to make ahead and keep on hand to bake off a few when the urge hits. Refrigerate the dough for several days. The cookies can be stored in an airtight tin for up to 1 week.

Adapted from a 2005 DCist recipe.

Salted Oatmeal Cookies

Makes 18 cookies

Ingredients
180 ml (12 tbsp or 1½ sticks) unsalted butter, at room temperature
250 ml (1 cup) light brown sugar
125 ml (½ cup) sugar
5 ml (1 tsp) baking powder
1 ml (¼ tsp) baking soda
1 ml (¼ tsp) ground cinnamon
2 large eggs
5 ml (1 tsp) vanilla extract
430 ml (1 3/4 cups) flour
500 ml (2 cups) rolled oats (not quick-cooking)
Sea salt, for sprinkling

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 190 C (375 F). Line a large baking sheet with parchment paper.

Form the dough into golf ball-size balls and place about 5 cm (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.

— Washington Post