Salty Thin and Crispy Oatmeal Cookies :: America’s Test Kitchen :: Recipes 9/26/10 11:05 AM

Salty Thin and Crispy Oatmeal Cookies

From the episode: All-Time Cookie Favorites

Makes 24 cookies

<p>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.</p> <p>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.</p>

INGREDIENTS
1 cup unbleached all-purpose flour (5 ounces)

3/4 teaspoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon table salt

14 tablespoons unsalted butter (1 3/4 sticks), softened but still cool, about 65 degrees

1 cup granulated sugar (7 ounces)

1/4 cup packed light brown sugar (1 3/4 ounces)

1 large egg

1 teaspoon vanilla extract

2 1/2 cups old-fashioned rolled oats (see note)

1/2 teaspoon coarse sea salt

INSTRUCTIONS

1. Adjust oven rack to middle position and heat oven to 350 degrees. Line 3 large (18- by 12-inch) baking
sheets with parchment paper. Whisk flour, baking powder, baking soda, and salt in medium bowl.

2. In standing mixer fitted with paddle attachment, beat butter and sugars at medium-low speed until just
combined, about 20 seconds. Increase speed to medium and continue to beat until light and fluffy, about 1
minute longer. Scrape down bowl with rubber spatula. Add egg and vanilla and beat on medium-low until fully
incorporated, about 30 seconds. Scrape down bowl again. With mixer running at low speed, add flour mixture
and mix until just incorporated and smooth, 10 seconds. With mixer still running on low, gradually add oats
and mix until well incorporated, 20 seconds. Give dough final stir with rubber spatula to ensure that no flour
pockets remain and ingredients are evenly distributed.

3. Divide dough into 24 equal portions, each about 2 tablespoons (or use #30 cookie scoop), then roll between
palms into balls. Place cookies on prepared baking sheets, spacing them about 2 1/2 inches apart, 8 dough balls
per sheet (see note above). Using fingertips, gently press each dough ball to 3/4-inch thickness. Lightly
sprinkle sea salt evenly over flattened dough balls before baking.

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Salty Thin and Crispy Oatmeal Cookies :: America’s Test Kitchen :: Recipes 9/26/10 11:05 AM

4. Bake 1 sheet at a time until cookies are deep golden brown, edges are crisp, and centers yield to slight
pressure when pressed, 13 to 16 minutes, rotating baking sheet halfway through. Transfer baking sheet to wire
rack; cool cookies completely on sheet.

TECHNIQUE

SALTY OATMEAL COOKIES

Lightly sprinkle sea salt evenly over flattened dough balls before baking.

TECHNIQUE

THE RIGHT (AND WRONG) OATS

Too Bland: Quick-cooking oats...

...and instant oats create dense, mealy cookies lacking in good oat flavor.

Just Right: Old-fashioned oats produce perfectly crisp cookies that retain a
nice, round shape.

TECHNIQUE

MORE LEAVENER FOR THINNER COOKIES

It may sound counterintuitive, but doubling the usual amount of leavener (we used both baking powder and
baking soda) in oatmeal cookies is the key to crispiness. The amplified dose creates big bubbles that first
help the dough rise, then combine and burst, resulting in a flat cookie.

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Salty Thin and Crispy Oatmeal Cookies :: America’s Test Kitchen :: Recipes 9/26/10 11:05 AM

More baking powder...

...and baking soda leads to crispier cookies.

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