This recipe makes a nice, basic oatmeal cookie that is crunchy on the outside and tender in the center. The oat flavor is not overshadowed with a lot of spices and you can make them with or without raisins.
The salt on top nicely offsets the sweetness of the cookie. In a medium bowl, mix together flour, baking powder, baking soda, cinnamon, and oats. Set aside. In the bowl of stand mixer fitted with the paddle attachment, beat butter for a few minutes on medium-high until light and fluffy. Add the two sugars, beat for a couple of minutes. Scrape down sides.
Add the vanilla extract, beat to mix in. Add the eggs, one at a time, beating after each addition. Add the flour mixture to your butter mixture. Beat just to incorporate. Do a final mix by hand to incorporate any stray dry ingredients. If using raisins, mix them in at this time. Form golf-ball sized balls of dough. Even though the dough seems too sticky, you can form them with your hands without too much mess.
Place them 2 inches apart on lined cookie sheet. Generously sprinkle each cookie with a good pinch of salt. Bake at degrees for 15 minutes. The cookies should have a tender interior. Transfer cookies to wire rack to cool completely. Excellent flavor and texture with that little hit of salt on the top. Can;t imagine it being any better. These are wonderful! At Marvelous Market in D. Over the next couple of years, the cookies started taking off, and Horn, who had often thought about moving to Cape Cod, had a revelation in her kayak one day.
She packed up and started her own company in Massachusetts, Kayak Cookies. Before she left, she worked out a contract with Teaism: It would make salty oats according to her standards and her recipe and package it under her label. The arrangement is working out. The lovefest expanded to chocolate, the second flavor of salty oat brought to D. Eatery tips? Food pursuits? Send suggestions to hungry washingtoncitypaper. Or call , x Get the newsletter for people who love local.
Get the free newsletter. You're on the list. There was an error and we couldn't process your subscription. I can't wait to try it. I'm not into making ice cream, so I think I'll add a bit of ginger marmalade to a bowl of ice cream. That could do the trick. I'm looking forward to reading your new series. If it is half as good as your other series, I know I will enjoy it. Grace, that's a good solution -- and making ice cream does take some work. I'll confess, these cookies are marvelous all on their own!
Thanks for your kind words -- I do hope you enjoy the literary trip to Seattle! Plus, some nights, the movie is beside the point. We just wanted to hang out with good friends, and talk and eat.
0コメント