Salty Oats Cookies Recipes

SALTY OATMEAL CHOCOLATE CHUNK COOKIES

Steps:

• Preheat the oven to 375 degrees F. Line 3 sheet pans with parchment paper.
• In an electric mixer fitted with the paddle attachment, beat the butter, brown sugar, and granulated sugar on medium-high speed for 3 minutes, until light and fluffy. Scrape down the bowl with a rubber spatula. On low speed, add the vanilla, then the eggs, one at a time. Scrape down the bowl again.
• Meanwhile, sift the flour, baking soda, and salt into a medium bowl. Mix in the oats. With the mixer on low, slowly add the flour mixture to the butter-sugar mixture. Don't overbeat it! With a rubber spatula, stir in the chocolate and cranberries until the dough is well mixed. With a 1 3/4-inch ice cream scoop (or two spoons), scoop round balls of dough onto the prepared sheet pans. Sprinkle lightly with fleur de sel. Bake for 10 to 12 minutes, until nicely browned. Serve warm or at room temperature.

SALTY OATMEAL COOKIES

Steps:

• Preheat oven to 375 (rack on the 2nd position from top).
• Slice "cold" unsalted butter into small pieces and whip in your mixer for a minute or so. Because it's cold it will stick a bit, but don't fret -- scrape and mix.
• Add both sugars, baking powder, baking soda and the cinnamon. With mixer combine at medium speed until the mixture has a crumbly texture.
• Add the eggs and vanilla and mix again until combined.
• With mixer on low speed, slowly add flour. If your mixer sounds like it's over-working, you may have to continue by hand and use a spoon.
• DON'T OVER MIX or cookies will get tough!
• Gently fold in the oats, and optional add-ins of chocolate chips or raisins.
• Chill the dough for at least an hour.
• Drop dough by the heaping tablespoon onto cookie sheet.
• "Lightly" sprinkle cookies with Kosher salt.
• Bake on 2nd rack from top at 375 for 12-15 minutes. (Cookies should still be soft to the touch).
• Carefully transfer them to a cooling rack and enjoy!

SALTED OATMEAL COOKIES

Steps:

• 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.

NOVA SCOTIA OATCAKES

Steps:

• Preheat an oven to 375 F. In a large bowl, combine the oats, flour, sugar, salt, and baking soda. Add the shortening or butter and use 2 knives, a large fork, or your fingers to work the fat into the dry ingredients.
• Pour in the hot water and stir until everything comes together into a thick, sticky dough.
• You can roll the dough out on a well-floured surface, cut it into shapes, and set them on a large baking sheet. Or keep things simple and simply press the dough into an even 1/4-inch layer on a baking sheet. Score this large "cake" into smaller pieces: Use a knife to cut the dough into squares or rectangles or whatever shapes you like, but don't bother to separate the pieces; the pieces will bake back together but be easy to cut or break along that original cut line.
• Bake until golden, about 12 minutes. You can take them out now for chewier oatcakes or reduce the oven temperature to 325 F and bake until lightly browned, about 10 more minutes, for crisper oatcakes.
• When they have finished baking, if you've cut them into shapes, let them cool; if you've scored them, cut them apart while warm so they cool into squares (or rectangles or triangles or whatever you've cut them into).
• Serve and enjoy.

SALTY OAT COOKIES

Steps:

• n a stand mixer, whip the butter out of shape. Add the sugars, baking powder, baking soda, and cinnamon, and beat together until the mixture is fairly homogenous. Beat in the eggs and vanilla. Add the flour with the mixer at low speed and, scraping down the sides as necessary, mix just until it is fully incorporated. Drain the raisins, then add them to the dough along with the oats and mix until combined. Chill the dough for at least an hour before baking. The longer you chill the dough, the thicker and chewier these cookies end up, so if you have the patience to wait a few hours before baking, do. Set up a few baking sheets and line them with parchment paper. Place heaping tablespoons of dough on the sheets, about 2″ apart. Sprinkle kosher salt on top of the cookies. Don't be stingy - you want them to actually taste of salt, as an active presence rather than just a flavor enhancer. Sprinkle the salt on as you would sugar. Bake for 12-15 minutes, or until the edges are golden brown and done. Carefully transfer the still-soft cookies with a spatula onto racks to cool.