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Chewy Salty Oatmeal Cookies
Submitted by administrator on Thu, 10/25/2012 - 07:27
When it comes to oatmeal cookies, there's nothing I love more than one that's crispy around the edges with a moist and chewy center. I know, I'm very particular about my oatmeal cookies. So I set out to find the perfect recipe, which I might add was no easy task. I've tried several different recipes, all with varying amounts of fat, sugar, eggs, and leavening agents but none seemed to give me that perfect oatmeal cookie that I was seeking. I finally decided to create my own and use as my guide a recipe in a cookbook that my mother bought me (Better Homes and Gardens New Cookbook, 12th Edition).
Now you might be wondering how I altered the basic recipe to create a cookie that meets all of my criteria. Well, I decided to decrease the amount of flour (from 1-3/4 cups to 1 cup), add 1 cup of blended oatmeal and increase the oatmeal from 2 to 3 cups to give the cookie a slightly denser texture, more oatmeal flavor, and also to ensure that it retained its shape. I increased the amount of brown sugar (from 1 to 1-1/2 cups) to make the cookie sweeter and help it retain moisture. I also used 1 egg and 1 egg yolk instead of two eggs to make the cookie chewier, increased the amount of fat (from 3/4 cup to 1 cup) and used baking powder instead of baking soda to give the cookie more rise or lift. And because I like a salty cookie, I sprinkled the unbaked cookie dough with Maldon sea salt flakes. Finally, I've created an oatment cookie that satisfies all of my cravings.
Makes approximately 24 cookies
- 1 cup butter (2 sticks or 226 grams), room temperature
- 1-1/2 cup packed brown sugar (315 grams)
- 1/2 cup granulated sugar (98 grams)
- 1 whole egg and 1 egg yolk
- 1-1/2 teaspoon pure vanilla extract
- 1 cup all-purpose flour (115 grams)
- 1 cup blended oatmeal
- 1 teaspoon salt
- 1 teaspoon baking powder
- 1/2 teaspoon cinnamon
- 3 cups old-fashion rolled oats (260 grams)
- 1 cup raisins
- Maldon sea salt
Step 1: Position the racks to divide the oven into thirds and preheat the oven to 375 degrees Fahrenheit.
Step 2: Line two baking sheets with parchment paper or silicone baking mats.
Step 3: Place raisins in a bowl and pour hot water over them just to cover. Let set for 30 minutes. Drain and dry thoroughly.
Step 4: Using a food processor, blend oatmeal to a fine powder. You should have 1-1/2 cups of blended oatmeal. Whisk together the oats, blended oatmeal, flour, salt, baking powder, and cinnamon. Set aside.
Step 5: Working in a stand mixer fitted with the paddle attachment, or using a hand mixer in a large bowl, beat the butter, brown sugar and granulated sugar on medium speed until smooth and creamy.
Step 6: Add the whole egg and egg yolk, one at a time, and beat for 1 minute after each addition and then beat in the vanilla.
Step 7: Reduce the mixer speed to low and add the dry ingredients slowly, beating only until blended. Add raisins and mix well. At this point, the dough can be wrapped well and chilled for up to 2 days.
Step 8: Drop rounded tablespoonfuls of dough 2 inches apart onto the baking sheets or use a medium (1-1/2 tablespoons) scoop. If the dough has been chilled, gently press down on the mounds of dough until they’re about 1/2-inch thick. Sprinkle each mound of cookie dough with Maldon sea salt.
Step 9: Bake for 8 to 10 minutes, rotating the sheets front to back and top to bottom after 5 minutes. The cookies will be golden and just firm around the edges.
Step 10: Cool cookies on cooling racks