SALTED-BUTTER OATMEAL CHOCOLATE CHIP COOKIES
Epi associate editor Emily Johnson liked her family cookie recipe, but thought it could be even better. So she started making it with butter instead of margarine, increased the salt, and used chopped chocolate instead of chips. This new version has since become her new favorite cookie recipe-and she thinks her family (and yours) will agree.
Provided by Emily Johnson
Categories Cookies Bake Butter Egg Oat Vanilla Chocolate
Yield Makes 22
Number Of Ingredients 12
Steps:
- Whisk all-purpose flour, whole wheat flour, baking powder, baking soda, and salt in a medium bowl.
- Using an electric mixer on medium speed, beat butter, brown sugar, and granulated sugar in a large bowl until light and fluffy, 3-4 minutes. Add eggs one at a time, beating after each addition to incorporate before adding the next. Reduce mixer speed to low and gradually add dry ingredients, beating until just incorporated. Add oats and vanilla and beat just to combine. Fold in chocolate with a spatula.
- Turn dough out onto a work surface and flatten to a disk. Freeze 15-20 minutes to prevent dough from spreading too much as it bakes, or ideally chill 24-36 hours.
- Meanwhile, place racks in upper and lower thirds of oven; preheat to 350°F. Line 2 rimmed baking sheets with parchment paper.
- Drop 1/4 cupfuls of dough onto prepared sheets. Bake cookies, rotating sheets front to back and top to bottom halfway through, until just golden brown around the edges, 12-15 minutes (cookies will firm up as they cool). Let cookies cool on baking sheets 5 minutes, then transfer to wire racks and let cool completely. Let baking sheet cool completely before lining with fresh parchment and spooning on dough for third batch.
- Do Ahead: Dough can be made 3 months ahead. Wrap tightly with plastic and freeze. Cookies can be made 1 day ahead. Store in an airtight container at room temperature, or freeze up to 3 months.
SALTED CASHEW OATMEAL COOKIES
My son absolutely loves cashews, so I loaded my oatmeal cookies with them at Christmas-he loved them! The mix makes a great gift for friends, co-workers and teachers; all they have to do is add butter, vanilla and eggs. -Richard Hatch, Glen Burnie, Maryland
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 1 batch (about 4 cups mix).
Number Of Ingredients 11
Steps:
- Whisk flour, baking soda and cinnamon. In a 1-qt. glass jar, layer flour mixture, brown sugar, granulated sugar, oats and cashews in order listed. Cover and store in a cool dry place up to 3 months., To prepare cookies: Preheat oven to 350°. Beat butter and vanilla extract until light and fluffy. Add egg and yolk until well blended. Add cookie mixture; mix well., Drop by tablespoonfuls 1-1/2 in. apart on parchment-lined baking sheets. Bake until lightly browned, 10-12 minutes. Remove from pans to wire racks to cool. Store in an airtight container.
Nutrition Facts : Calories 104 calories, Fat 6g fat (3g saturated fat), Cholesterol 19mg cholesterol, Sodium 73mg sodium, Carbohydrate 12g carbohydrate (6g sugars, Fiber 1g fiber), Protein 2g protein.
SALTY OATMEAL COOKIES
I've used this recipe for years & it has become my DH's favorite! I was never a fan of oatmeal cookies -but- I became a convert! The idea of the salty/sweet combination may seem odd but is to die for! Use your imagination when it comes to the optional add-ins for these cookies. I've tried both chocolate chips and raisins, both delicious...
Provided by Binxi
Categories Drop Cookies
Time 30m
Yield 24 cookies
Number Of Ingredients 13
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!
Nutrition Facts : Calories 167.5, Fat 6.7, SaturatedFat 3.9, Cholesterol 32.9, Sodium 38.9, Carbohydrate 24.7, Fiber 0.9, Sugar 13.2, Protein 2.6
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.
SALTED OATMEAL COOKIES
Make and share this Salted Oatmeal Cookies recipe from Food.com.
Provided by nicoleingermantown
Categories Dessert
Time 30m
Yield 18 cookies
Number Of Ingredients 11
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.
SALTY THIN AND CRISPY OATMEAL COOKIES
This is straight from America's Test Kitchen -- wonderful caramel-y, crispy-chewy, salty cookies. Use a nice sea salt if you've got it.
Provided by Sass Smith
Categories Dessert
Time 1h
Yield 24 cookies, 24 serving(s)
Number Of Ingredients 11
Steps:
- Adjust oven rack to middle position and heat oven to 350 degrees. Line 3 large (18- by 12-inch) baking sheets with parchment paper.
- Whisk flour, baking powder, baking soda, and salt in medium bowl.
- In standing mixer fitted with paddle attachment, beat butter and sugars at medium-low speed until just combined, about 20 seconds. Increase speed to medium and continue to beat until light and fluffy, about 1 minute longer. Scrape down bowl with rubber spatula.
- Add egg and vanilla and beat on medium-low until fully incorporated, about 30 seconds. Scrape down bowl again.
- With mixer running at low speed, add flour mixture and mix until just incorporated and smooth, 10 seconds.
- With mixer still running on low, gradually add oats and mix until well incorporated, 20 seconds. Give dough final stir with rubber spatula to ensure that no flour pockets remain and ingredients are evenly distributed.
- Divide dough into 24 equal portions, each about 2 tablespoons (or use #30 cookie scoop), then roll between palms into balls.
- Place cookies on prepared baking sheets, spacing them about 2 1/2 inches apart, 8 dough balls per sheet (see note above). Using fingertips, gently press each dough ball to 3/4-inch thickness. Lightly sprinkle sea salt evenly over flattened dough balls before baking.
- Bake 1 sheet at a time until cookies are deep golden brown, edges are crisp, and centers yield to slight pressure when pressed, 13 to 16 minutes, rotating baking sheet halfway through.
- Transfer baking sheet to wire rack; cool cookies completely on sheet.
Nutrition Facts : Calories 155.3, Fat 7.5, SaturatedFat 4.4, Cholesterol 26.6, Sodium 115.4, Carbohydrate 20.3, Fiber 1, Sugar 10.7, Protein 2.2
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- Heat oven to 375° F with the rack in the upper and lower thirds. Line 2 large baking sheets with parchment.
- Combine the oats, flour, baking soda, cinnamon, and 1 teaspoon of the salt in a medium bowl; set aside.
- Beat the butter, shortening, granulated sugar, and brown sugar with an electric mixer on medium-high speed until lightly and fluffy, 2 to 3 minutes. Beat in the egg and vanilla. Reduce the mixer speed to low and gradually add the flour mixture, mixing just until combined (do not overmix). Stir in the chocolate.
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