Thursday, February 3, 2011

Salted oatmeal cookies: a recipe

Salted oatmeal cookies
Salted cookies sound like an oxymoron, right?

Wrong. So wrong. So very, very wrong.

These cookies were first described to me as "cookie crack" and I can now bear witness that that is a perfect characterization.

I'm not even going to pretend that this is a not-so-bad-for-you recipe. Yes, there are oats in it but there is also a crapload of butter and sugar which cancels out the oaty benefits. But you will not care.

The balance of savory/sweet is absolutely perfect. You cannot eat just one. Hell, you can't eat just six! Do not waste these on children. Repeat: DO NOT WASTE THESE ON CHILDREN! These are grown-up cookies.

Crack cookies, if you will.

Salted Oatmeal Cookies (not even remotely adapted from The Washington Post -- shout out to Erin for sharing this one with me)

12 tablespoons (1 1/2 sticks) unsalted butter
1 cup light brown sugar
1/2 cup sugar
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon ground cinnamon
2 large eggs
1 teaspoon vanilla extract
1 3/4 cups flour
2 cups rolled oats (not quick-cooking)
kosher salt

In the large bowl of a stand mixer fitted with the paddle attachment*, beat the butter for a few minutes on medium-high speed until light and fluffy. Scrape down the sides of the bowl and add the sugars, baking powder, baking soda and cinnamon, beating until the mixture is well blended. Reduce the speed to medium and add the eggs and vanilla extract, mixing until well incorporated. Reduce the speed to low and add the flour and oats, scraping down the sides of the bowl as necessary and mixing just until they are incorporated. Cover the bowl with plastic wrap and chill the dough for at least an hour before baking.

Preheat the oven to 375 degrees. Line a large baking sheet with parchment paper.

Form the dough into golf ball-size balls and place about 2 inches apart on the baking sheet. Sprinkle kosher salt generously on top of each ball of dough, as you would sugar. Bake 1 sheet at a time for 15 minutes or until the cookies are puffed and beginning to turn golden, being careful not to overbake. Cool completely on a wire rack.

* This recipe, among others, benefits from the scraping beater blade for your Kitchen Aid stand mixer -- no manual side-scraping required and it does the best and fastest job of whipping butter I have ever seen!


  1. My mom makes basically these same cookies with chocolate chips at my house... and we also call them "crack" cookies :-)

  2. Oh. My. God. That would be DOUBLE CRACK!! I think I need to try that ASAP, Meg!!

  3. I've just started baking with these salty sweet combos but have yet to try salt on cookies. It sounds like a delicious idea. I have a sweet treat linky on my blog every week called "Sweets for a Saturday" and I'd like to invite you to stop by this weekend and link your cookies up.

  4. This has nothing to do with crack cookies -- I just a saw on the Burlington Free Press that BTV is one of the top ten "foodie cities". I'm sure that you're contributing to that distinction. Colette

  5. These cookies are unbelievable. I'm a purist when it comes to baking, and I love how simple these are. Also, I don't have much of a sweet tooth -- I prefer to pair sweet with salty, savory, sour, etc. so these are right up my alley. Thanks for this recipe! Now, I must get back to my kitchen to devour the remaining 14 cookies.

  6. YAY! Happy to hear we have another convert to the crack cookies. :-)

  7. Well. Hm. I ate 7 and still want more. Indeed, crack cookies :)

    1. Sweet -- another convert! I almost feel as if I should apologize for getting you hooked. Almost. ;-)