This cookie is all about the oats, without much spice to interfere with their earthy taste.
Make Ahead: The dough needs to be refrigerated for at least 1 hour and up to several days. The cookies can be stored in an airtight container for up to 1 week.
- 12 tablespoons (1 1/2 sticks) unsalted butter, at room temperature
- 1 cup packed light brown sugar
- 1/2 cup granulated sugar
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon ground cinnamon
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 3/4 cups flour
- 2 cups rolled oats (do not use quick-cooking or instant)
- Sea salt, for sprinkling
Beat the butter in the bowl of a stand mixer or handheld electric mixer for a few minutes on medium-high speed until light and fluffy. Stop to scrape down the sides of the bowl.
Add both the sugars, the baking powder, baking soda and cinnamon, beating on medium speed until the mixture is well blended. Reduce the speed to medium-low; add the eggs and vanilla extract, mixing until well incorporated.
Reduce the speed to low; add the flour and oats, stopping to scrape down the sides of the bowl as neededm and mixing just until they are incorporated. Cover the bowl with plastic wrap and chill the dough for at least 1 hour, and up to a few days.
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.
Adapted from a 2005 DCist recipe.
Tested by Leigh Lambert.
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