Tuesday, February 16, 2010
Salty Oat Cookie
Two years ago I lived in a building directly across the hall from a friend of mine. Even though we are both college grads and consider ourselves “adults”, we had our fare share of fun leaving notes to stop by when the other got home and just hanging out in the evenings exchanging stories of the day. The notes were mostly my thing as I would bake and usually want my neighbor to try the treats when he got home. Boy was that a sweet deal for him! (Sad to say we both have since moved out of that building and are no longer neighbors.)
Tonight, as we braved the puddles of slush and treacherous snow banks on nearly every street corner in the city and walked home from a drink with an out of town friend I decided to invite my old neighbor in and relive the good old days…I wanted him to taste the cookies I made for a recently attended dinner party.
If you live in D.C. you have probably heard of Teaism. If you haven’t, here is a description from their website: “A collection of Asian-inspired teahouses that infuse the cultures of tea and the ideals of teaism with the informality and casualness of America.” One of my favorite items on their menu besides the mint tisane tea (my father is also hooked on this flavor) and sweet potatoes is their salty oat cookie. I’m not sure where the salty oat cookie fits in to the Asian teahouse theme, but I don’t really care. They are the perfect combination of sweet and salty with just the right amount of white chocolate mixed with oats and best of all...topped off with flakes of sea salt.
My old neighbor and dinner party friends said my first attempt at the salty oat cookie turned out just delicious!
Salty Oat Cookie
Adapted from Cooks Illustrated
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
6 ounces white chocolate bar, chopped
1/2 teapoon flaky sea salt (for sprinkling on top)
Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper. Mix flour, baking powder, baking soda, and table salt in a medium bowl.
Beat butter and sugars until light and fluffy (I used a stand mixer, but a hand held mixer will do just fine). Scrape down the bowl with a rubber spatula, then add the egg and vanilla and beat until incorporated. Scrape down the bowl again. Add the flour mixture gradually and mix until just incorporated and smooth. Gradually add the oats and white chocolate and mix until well incorporated.
Divide dough into 24 portions, about 2 tablespoons each. Roll between your palms into balls, then place on the lined baking sheets about 2 1/2 inches apart. Using your fingertips, gently press down each ball to about 3/4-inch thickness.
Sprinkle a few flakes of sea salt on each cookie. (this is my favorite part!)
Bake until cookies are deep golden brown, about 13 to 16 minutes, rotating baking sheet halfway through. Transfer baking sheet to wire rack to cool and enjoy!