Directions: |
Directions:Adjust oven rack to middle position and preheat oven to 350º.
In a small bowl whisk flour, baking soda, baking powder and salt.
In a standing mixer fitted with a paddle, beat butter and sugars at medium-low speed until just combined, about 20 seconds. Increase speed to medium and continue to beat until fluffy, about 1 minute longer. Scrape down sides of bowl with rubber spatula. Add egg and vanilla and beat on medium-low until fully incorporated, about 30 seconds. Scrape down side of bowl again. With mixer running at low speed, add flour mixture and mix until incorporated and smooth, 10 seconds. With mixer still running on low, gradually add oats and mix until well incorporated, 20 seconds. Give dough a final stir with spatula to ensure no flour pockets remain and ingredients are evenly distributed. Add chocolate chips or almonds at this point and stir until well incorporated.
Divide dough into 24 equal portions and roll into balls. Place on prepared cookie sheet spacing them about 2 1/2 inches apart, 8 dough balls per sheet. Using finger tip, gently press each ball down to about 3/4 inch thickness. Sprinkle the Pink Himalayan Sea salt on top of each cookie. Bake one sheet at a time until cookies are deep golden brown, edges are crisp and centers yield slight pressure when pressed, 13-16 minutes. Rotate baking sheet 1/2 way through. Transfer baking sheet at cooling rakes and allow cookies to cool on the sheet. |
This recipe for Salty Thin and Crispy Oatmeal Cookies is from