Final cookie, originally uploaded by B*2.
If you’ve ever had the oatmeal chocolate chip cookies from Potbelly, these are pretty close to a dead ringer (minus the chocolate, which could easily be added).
This recipe, originally from Cook’s Illustrated magazine, is awesome on its own but could be adapted tons of different ways. If the sprinkle of sea salt on top wasn’t enough, I drizzled half of the batch with dark chocolate. Salty + Sweet = Good. Another recipe I saw online added white chocolate chips to the batter. Next time, in order to duplicate the Potbelly cookie, I will add chocolate chips. But what really makes these cookies winners is the crispy edge, chewy center and salty/sweet combo.
These are good. Really good.
Salty Thin and Crispy Oatmeal Cookies
adapted from Cook’s Illustrated
1 cup all-purpose flour
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon table salt
14 tablespoons unsalted butter, softened but still cool, about 65 degrees
1 cup granulated sugar
1/4 cup packed light brown sugar
1 large egg
1 teaspoon vanilla extract
2 1/2 cups old-fashioned rolled oats
1/2 teaspoon coarse sea salt
Optional chocolate drizzle:
2oz bittersweet chocolate
1T unsalted butter
1T half and half
Instructions
1. Adjust oven rack to middle position and preheat to 350 degrees. Line 3 large 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. Increase speed to medium and continue to beat until light and fluffy, about 1 minute. 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, 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. Using fingertips, gently press each dough ball to 3/4-inch thickness. Lightly sprinkle sea salt evenly over flattened dough balls before baking.
4. Bake 1 sheet at a time until cookies are deep golden brown, 13 to 16 minutes. Transfer baking sheet to wire rack; cool cookies completely on sheet.
5. For optional chocolate drizzle, melt chocolate, butter and half and half in a small sauce pan over medium-low heat until combined. If chocolate isn’t drizzleable, add more half and half. Once chocolate is at the proper consistency, remove from heat and drizzle over cookies using a spoon. Let dry for at least 1 hour.
1 Comment
August 4, 2009 at 1:36 pm
Hey Bobbi!!
I love your blog! I am a complete freak for oatmeal cookies, and this recipe looks awesome. I am going to try it out as soon as I get a spare minute … salty + sweet = good, indeed!