Salted Oatmeal Cookies
Source: Adapted from Smittenkitchen and Cook’s Illustrated (recommended by CindyMac)
1 cup all-purpose flour
3/4 tsp baking powder
1/2 tsp baking soda
1/4 tsp table salt
14 T (1 3/4 sticks) unsalted butter, slightly softened
1 cup sugar
1/4 cup packed light brown sugar
1 large egg
1 tsp vanilla extract
2 1/2 cups old-fashioned rolled oats
optional: 6 ounces good-quality white chocolate bar, chopped
1/2 teaspoon flaky sea salt for sprinkling on top of cookies (like Maldon or fleur de sel)
Whisk flour, baking powder, baking soda, and table salt together in a medium bowl.
Beat butter and sugars together until light and fluffy. Scrape down bowl, then beat in egg and vanilla.
Add flour mixture gradually and mix until just smooth. Gradually add oats (and optional white chocolate) and mix well.
Roll dough into balls (about 1 tablespoonful each) then flatten slightly and place on parchment lined baking sheet about 2 inches apart (leave room for spreading)
Sprinkle a small pinch of sea salt on each cookie.
Bake at 350 until edges of cookies start to brown, about 10 minutes (longer for browner and crispier)
Makes about 42 cookies
Note: original recipe makes cookies twice as big - recipe can be found here