Prep 15 mins
Cook 14 mins
This is a copy of an amazing cookie that is sold locally here on Cape Cod. They are sold as "Salty Oats". The salt on top brings the flavors straight out. I love the salty-sweet combo and this recipe does it so well...enjoy
- 1⁄2 cup all-purpose flour
- 1⁄4 cup rice flour (either white or brown are OK)
- 7 tablespoons unsalted butter, chilled (one stick minus 1T)
- 1⁄2 cup brown sugar
- 1⁄4 cup white sugar
- 1⁄2 teaspoon baking powder
- 1⁄4 teaspoon baking soda
- 1⁄4 teaspoon good quality cinnamon
- 1 egg
- 1⁄2 teaspoon good vanilla extract
- 1 cup rolled oats
- 1⁄4 cup large raisins or 1⁄4 dark chocolate chips
- salt, for sprinkling (try to find a good finishing salt -- I use Penzey's Fleur de sel-Kosher would do in a pinch though)
- •Preheat oven to 375°F Line a large baking sheet with parchment paper.
- •In a medium bowl, whisk both rice flour and all purpose flour together.
- •Set aside.
- •In a large bowl, cream butter for 30-60 seconds to soften.
- •Add brown and white sugars, baking powder, baking soda and cinnamon. •Cream until mixture is very well blended.
- •Add in the egg, slowly, followed by vanilla extract.
- •With the mixer on low speed, beat in flour mixture. Stir in oats and raisins.
- •Drop dough, measuring with 1/4 cup dry measure, on to prepared baking sheet.
- •Sprinkle cookies with salt, giving each cookie a light, but even, coating. I gently push the salt into the top of the cookie.
- •Bake for 12-14 minutes, until the edges are golden brown.