Salty Oat Cookies
When I challenged myself to make every single recipe in America's Test Kitchen's Best-Ever Christmas Cookies (not in one day, of course), these cookies jumped out to me quite quickly. The ingredients were simple enough, and I wanted to buy some flaky sea salt anyway. Even though the title might suggest something healthier than the typical cookies, let me warn you that in just 24 cookies, I used 2 sticks of butter and 2 full cups of sugar. Yes, you read that right.
So with that, the cookies came out just as well. The buttery and sweet taste, along with the semi-crunch from the oats, these cookies were fun and different to eat. The flaky sea salt definitely took the top spot, and catapulted the entire thing. It created such a fun and nice contrast to the buttery and sweet taste that made these cookies so much fun to eat.
On a side note, the magazine said that you can substitute kosher salt for the flaky salt, just lesson the amount that is sprinkled onto the cookies. However, don't substitute the rolled oats for quick or instant oats.
- 1 cup (5oz) all-purpose flour
- 1/2 tsp baking soda
- 1/4 tsp salt
- 16 tbsp unsalted butter, softened (2 sticks)
- 1 cup (7oz) granulated sugar
- 1/4 cup packed light brown sugar
- 1 large egg
- 1 tsp vanilla extract
- 3 1/2 cup old-fashioned rolled oats
- 1/2 tsp flake sea salt
- Adjust oven racks to upper-middle and lower-middle positions and heat oven to 375. Line 2 baking sheets with parchment paper. Whisk flour, baking soda, and salt together in a bowl.
- Using stand mixer fitted with paddle, beat butter, granulated sugar, and brown sugar on medium speed until fluffy, 3 to 6 minutes. Add egg and vanilla and beat until combined, about 30 sec. Reduce speed to low, slowly add flour mixture, and mix until combined. Add oats and mix until just incorporated.
- Working with 2 tbsp dough at a time, roll into balls; space balls 2 inches apart on prepared sheets. Using your palm, flatten each ball to 3/4-inch thickness. Sprinkle top of each cookie with several grains of sea salt. Bake until edges are still soft and puffy, about 15 to 17 minutes, switching and rotating sheets halfway through baking. Let cookies cool on sheets for 10 minutes, then transfer to wire rack and let cool completely before serving.