Salty Thin and Crispy Oatmeal Cookies
Ingredients
- 1 cup flour
- 3/4 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 14 tablespoons unsalted butter
- 1 cup sugar
- 1/4 cup brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 2 1/2 cups old-fashioned rolled oats
- 1/2 teaspoon coarse sea salt
Steps
- Adjust the oven rack to the middle position and heat oven to 350 degrees F.
- Combine flour, baking powder, baking soda, and salt.
- In a separate bowl, cream the butter and both sugars.
- Mix in egg and vanilla extract.
- Combine flour mixture and butter and sugar mixture, then mix in oats until well incorporated.
- Portion out 2 tablespoons per cookie, roll between palms into balls and place on a baking sheet lined with parchment paper about 2 1/2 inches apart.
- Press each dough ball down to roughly 3/4-inch thickness.
- Lightly sprinkle sea salt evenly over flattened dough balls before baking.
- Bake 1 sheet at a time for 13 to 16 minutes, rotating the baking sheet halfway through, until cookies are a deep golden brown, edges are crisp, and centers yield to slight pressure when pressed.
- Cool cookies completely on the baking sheet.
Makes 24 cookies.