Friday, March 28, 2008

Requests

As most people already know, I take requests, from the hungry or the simply curious.
Leave them in the comments section, and sooner or later, photos or samples will be forthcoming.

Recently requested: the recipe for Salted Oatmeal Cookies.

Salted Oatmeal Cookies (from www.gazettenet.com)

Makes 18 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 (11/2 sticks) unsalted butter, at room temperature

1 cup light brown sugar

1/2 cup sugar

1 teaspoon baking powder

1/4 teaspoon baking soda

1/4 teaspoon ground cinnamon

2 large eggs

1 teaspoon vanilla extract

13/4 cups flour

2 cups rolled oats (not quick-cooking)

Sea salt, for sprinkling

Directions

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. (seriously, the colder the better, these cookies should be high and not spread out--KS)

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.

2 comments:

Stacey said...

Make these cookies, make them right now. Katya made them in a toaster oven last summer and they even turned out well then! Seriously, anyone who loves salty-sweet (kettle corn?) will flip for these.

Miriam said...

I made these cookies today and they are just as excellent as Katya says they are, and also, perfect for my grad-school-addled schedule (I am just entering the wonderful world of Cookies Where You Make The Dough At One Point And Bake Them Another Time, which makes all the difference). For instance, I made the dough last night at 11 when I got home from run crew, and baked the cookies this morning while I was getting ready to go to the library. Also, more to the point, I made them without the benefit of cinnamon or parchment paper for the baking sheet, and with 1-minute oats rather than rolled oats (all of these due to the negligent delis of downtown New Haven, which don't sell any food, even the one called Gourmet Heaven, where everything is $12 and you really should be able to buy stuff). The cookies came out great on a buttered cookie sheet, and I sent them off to a party that I could not attend, where I hear they were guests of honor.