These cookies need no introduction other than they are the best cookies EVER. Smittenkitchen described them as “scandalous” and it’s true. My friend Lace adapted the recipe and it is now flour-free. Light, crispy, chocolaty, so good.
Lace’s Crisp Salted Oatmeal Chocolate Chip Cookies (adapted from Smittenkitchen.com recipe for crisp salted oatmeal white chocolate cookies) Preheat oven to 350°
1 cup oat flour
¾ tsp baking powder
½ tsp baking soda
¼ tsp table salt
14 Tablespoons ( 1 ¾ cups) unsalted butter, slightly softened
1 cup sugar
¼ cup packed light brown sugar
1 large egg
1 tsp vanilla extract
2 ½ cups old fashion rolled oats
6 ounces good-quality bittersweet chocolate hand chopped (not chips). Use the chocolate dust and the chunks
½ tsp flaky sea salt (Maldon, etc.)
Line a baking sheet with parchment paper. Whisk oat flour, baking powder, baking soda, and salt in a medium bowl In a mixer, beat butter and sugars until light and fluffy. Scrape down the bowl with a spatula. Add the egg and vanilla and beat until mixed. Scrape down the bowl again. Add flour mixture gradually and mix until just incorporated and smooth. Gradually add oats and white chocolate and mix until well incorporated. Roll dough in palms, into ball (about 1 Tbsp of dough). Place onto lined baking sheet about 2 ½ inches apart. Using fingertips, gently press down each ball to about ¾ inch thickness. Sprinkle 1 or two flakes of sea salt on each cookies.
Bake for 13-16 minutes. Rotating pans half-way through.
Transfer cookies to rack to cool completely.