I made these as Crispy Salted Oatmeal Raisin Cookies. I didn't have any toffee or butterscotch chips so I used 1 cup raisins instead. My first dozen was perfect. The cookies oozed into each other but they were thin and crispy and B scarfed down 3 of them right out of the oven. Second dozen must've been a little thicker since it did not flatten down as thin as the first batch. That might be because the dough was colder for the second dozen since I had put the dough in the fridge while the first dozen baked. Also note that if you forget to press down on each ball in step 3, the cookies don't get as thin or crispy. Still tastes good but it changes the texture. I like the thin and crispy version so much that I must remember to flatten the cookies slightly! So first batch was in oven for 14 minutes (rotated after 6 minutes) and second batch was in oven an additional 4 minutes (rotated after 7 minutes). We loved these so much that when I wanted to make a food gift, I turned to these cookies.
Crispy Salted Oatmeal Raisin Cookies
1 cup all-purpose flour
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon table salt
14 tablespoons (1 3/4 sticks) unsalted butter, slightly softened
1 cup sugar
1/4 cup packed light brown sugar
1 large egg
1 teaspoon vanilla extract
2 1/2 cups old-fashioned rolled oats
3-4 oz. Heath Toffee Brickle (or butterscotch chips) (or 1 cup raisins)
Flaky sea salt (I've only ever used fleur de sel) for sprinkling on top
- Preheat oven to 350 degrees. Line baking sheet with parchment paper or Silpat. Whisk flour, baking powder, baking soda, and table salt in a medium bowl.
- Beat butter and sugars until light and fluffy. Scrape down bowl with rubber spatula, then add egg and vanilla and beat until incorporated. Scrape down bowl again. Add flour mixture gradually and mix until just incorporated and smooth. Gradually add oats and white chocolate and mix until well incorporated.
- Divide dough into 24 equal portions, each about 2 tablespoons. Roll between palms into balls, then place on lined baking sheets about 2 1/2 inches apart. Using fingertips, gently press down each ball to about 3/4-inch thickness. Alternately, you can use an ice cream scoop instead of dividing the dough.
- Bake until cookies are deep golden brown, about 12 to 14 minutes, rotating baking sheet halfway through. Transfer baking sheet to wire rack to cool and immediately sprinkle a very small amount of Sea Salt on each cookie. It can be tough to get it just right but if you use too much the cookie will be too salty.
Here's a sight that makes me really happy. A full cookie jar! Growing up, I thought of my next door neighbors as my American Grandparents. Grandma G always had homemade cookies in the cookie jar. She still lives in that house but her cookie baking days are over. But whenever I see a full cookie jar, I think of summer days and taking a break from weeding the garden to go sit on their porch swing with a glass of lemonade and a handful of cookies.