Salty Thin and Crispy Oatmeal Cookies

americastestkitchen.com

HGC212

subheading: GATHER YOUR INGREDIENTS:

1 cup unbleached all-purpose flour (5 ounces; 142 grams)

¾ teaspoon baking powder

½ teaspoon baking soda

¼ teaspoon table salt

14 tablespoons unsalted butter (1 ¾ sticks), softened but still cool, about 65 degrees

1 cup granulated sugar (7 ounces; 198 grams)

¼ cup packed light brown sugar (1 ¾ ounces; 50 grams)

1 large egg

1 teaspoon vanilla extract

2 ½ cups old-fashioned rolled oats (see note)

½ teaspoon coarse sea salt

note: BEFORE YOU BEGIN

A dusting of salt atop sweets such as chocolate and caramel is nothing new, but we recently came across Kayak Cookies, which gives a different item the salt treatment: their Salty Oats cookies. After sprinkling a few grains on our Thin and Crispy Oatmeal Cookies, we were hooked. Similar to its effect on caramel, salt's contrasting flavor adds a new dimension to the cookies and accentuates their rich, buttery taste. We prefer the texture and flavor of a coarse-grained sea salt, like Maldon or fleur de sel, but kosher salt can be used. If using kosher salt, reduce the amount sprinkled over the cookies to 1/4 teaspoon.To ensure that the cookies bake evenly and are crisp throughout, bake them 1 tray at a time. Place them on the baking sheet in 3 rows, with 3 cookies in the outer rows and 2 cookies in the center row. If you reuse a baking sheet, allow the cookies on it to cool at least 15 minutes before transferring them to a wire rack, then reline the sheet with fresh parchment before baking more cookies. We developed this recipe using Quaker Old Fashioned Rolled Oats. Other brands of old-fashioned oats can be substituted but may cause the cookies to spread more. Do not use instant or quick- cooking oats. A dusting of salt atop sweets such as chocolate and caramel is nothing new, but we recently came across Kayak Cookies, which gives a different item the salt treatment: their Salty Oats cookies. After sprinkling a few grains on our Thin and Crispy Oatmeal Cookies, we were hooked. Similar to its effect on caramel, salt's contrasting flavor adds a new dimension to the cookies and accentuates their rich, buttery taste. We prefer the texture and flavor of a coarse-grained sea salt, like Maldon or fleur de sel, but kosher salt can be used. If using kosher salt, reduce the amount sprinkled over the cookies to ¼ teaspoon.To ensure that the cookies bake evenly and are crisp throughout, bake them 1 tray at a time. Place them on the baking sheet in 3 rows, with 3 cookies in the outer rows and 2 cookies in the center row. If you reuse a baking sheet, allow the cookies on it to cool at least 15 minutes before transferring them to a wire rack, then reline the sheet with fresh parchment before baking more cookies. We developed this recipe using Quaker Old Fashioned Rolled Oats. Other brands of old-fashioned oats can be substituted but may cause the cookies to spread more. Do not use instant or quick- cooking oats.

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