My first attempt at re-creating the Teaism Salty Oat Cookie (actually made by Kayak cookies out of Maine) – there was a nice article & recipe in the Washington Post back in June about the closest recipe they’d found, so I tried it out.
A couple of things…
-Nick rated these cookies a 5, saying “these were really good, I’d give them a 5 – if you were trying to match the Teaism recipe then you were pretty close.”
-the lack of raisins was really noticeable to me, I’d want to add those next time
-my sea salt grinder grinds it too fine – I’d like a chunkier salty topping on these then what I had
-my cookies didn’t bake up as high as I would have liked – I have a few theories on this…first, the rack was lower in the oven than normal, so they were closer to the heat source. second, I used the new AirBake cookie sheets – I never seem to have good luck with these, all my cookies turn out better somehow if I use a standard ol’ cookie sheet. third – I believe this recipe was supposed to make 18 cookies, and I got 1.5 times that many, so it’s possible I just didn’t make large enough balls.
All in all, they were good cookies – I’m definitely planning on trying this out again with some minor modifications! Maybe I’m just a perfectionist…
Salty Oat Cookies
This cookie is all about the oats, without much spice to interfere with their earthy taste.
It’s also a great dough to make ahead and keep on hand to bake off a few when the urge hits. Refrigerate the dough for several days. The cookies can be stored in an airtight tin for up to 1 week.
Ingredients
•12 tablespoons unsalted butter, at room temperature
•1 cup light brown sugar
•½ cup sugar
•1 teaspoon baking powder
•¼ teaspoon baking soda
•¼ teaspoon ground cinnamon
•2 large eggs
•1 teaspoon vanilla
•1.75 cups flour
•2 cups rolled oats, not quick cooking
•sea salt, for sprinkling
Method
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 sea 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. (The cookies should have a tender interior.) Transfer the cookies, still on the parchment paper, to a wire rack to cool completely.
Notes
I let these sit for a good 1.5 hours in the fridge….
Source: Washington Post | (Servings: 18 – 213 calories each)
I’m not sure if there will be time for any more baking (or at least, I’m baked out for the most part right now, but who knows what next week will bring), but here are the first 12 kinds of holiday cookies! All are new recipes to me this year, with 5 of them coming from Julie’s holiday baking cookbook!
