SALTY OAT COOKIES

Salty Oat Cookies image

Number Of Ingredients 12

1 stick Butter
1 cup Brown sugar
1/2 cup Granulated sugar
1 teaspoon Baking powder
1/4 teaspoon Baking soda
2 pieces Eggs
1/2 cup Ground flax
1 teaspoon Vanilla
1 3/4 cup Flour
2 cups Rolled oats
1/2 cup Dried cranberries soaked in hot water
16 pinches Kosher salt

Steps:

n a stand mixer, whip the butter out of shape. Add the sugars, baking powder, baking soda, and cinnamon, and beat together until the mixture is fairly homogenous. Beat in the eggs and vanilla. Add the flour with the mixer at low speed and, scraping down the sides as necessary, mix just until it is fully incorporated. Drain the raisins, then add them to the dough along with the oats and mix until combined. Chill the dough for at least an hour before baking. The longer you chill the dough, the thicker and chewier these cookies end up, so if you have the patience to wait a few hours before baking, do. Set up a few baking sheets and line them with parchment paper. Place heaping tablespoons of dough on the sheets, about 2″ apart. Sprinkle kosher salt on top of the cookies. Don't be stingy - you want them to actually taste of salt, as an active presence rather than just a flavor enhancer. Sprinkle the salt on as you would sugar. Bake for 12-15 minutes, or until the edges are golden brown and done. Carefully transfer the still-soft cookies with a spatula onto racks to cool.