These ultra buttery cookies are chewy in the center, with crispy edges. The salt keeps you coming back for more. Almond variation below.
Caution: these are addictive!
INGREDIENTS
1 cup unbleached all-purpose flour (5 ounces)
¾ teaspoon baking powder
½ teaspoon baking soda
1/4 teaspoon kosher salt
14 tablespoons butter (1 3/4 sticks), softened but still cool, I prefer Kerrygold
1 cup granulated sugar (7 ounces)
¼ cup packed light brown sugar (1 3/4 ounces)
1 large egg
1 teaspoon vanilla extract
2 ½ cups old-fashioned rolled oats
Flaky sea salt for sprinkling
NOTE: For a flaky almond version on this cookie, decrease oats to 2 cups and add 1 cup of lightly toasted, slice almonds with the oatmeal.
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.
Cover dough with plastic wrap and refrigerate overnight.
Adjust oven rack to middle position and heat oven to 350 degrees. Line 3 large (18- by 12-inch) baking sheets with parchment paper.
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 21/2 inches apart, 8 dough balls per sheet (see note above). Using fingertips, gently press each dough ball to 3/4-inch thickness. Sprinkle with sea salt.
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. Cool cookies for 5 minutes on baking sheet, then transfer to wire rack to cool. Enjoy!
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