Vanilla Bean Salted Oatmeal Cookies
- Total time
- 95 min
- Serves
- 3 dozen
Ingredients
- 3/4 cup unsalted butter (cold)
- 1 cup packed light brown sugar
- 1/2 cup granulated sugar
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon cinnamon
- 2 eggs
- 1/2 teaspoon Keep It Savory Vanilla Bean Sea Salt, plus more for sprinkling
- 1 teaspoon vanilla extract
- 1 3/4 cups all-purpose flour
- 2 cups rolled oats
- 1/2 - 1 cup chocolate chips, raisins, or chopped walnuts (optional)
Steps
- 1
Slice "cold" unsalted butter into small pieces and whip in your mixer for a minute. As needed, scrape it from the sides of the bowl and keep mixing.
- 2
Add both sugars, baking powder, baking soda and the cinnamon. Combine at medium speed until the mixture has a crumbly texture.
- 3
Add the eggs, Vanilla Bean Salt and vanilla. Mix again until combined.
- 4
With the mixer on low speed, slowly add the flour. Switch to a wooden spoon, if the batter gets too tough for the mixer. Don’t overmix.
- 5
Gently fold in the oats, and optional add-ins.
- 6
Chill the dough for at least an hour.
- 7
Preheat the oven to 350 °F (set rack on the 2nd position from top).
- 8
Drop dough by heaping tablespoons onto the cookie sheet.
- 9
Lightly sprinkle each cookie with a few grains of Vanilla Bean Salt.
- 10
Raise oven to 375°F for 12-15 minutes. (Cookies should still be soft to the touch).
- 11
Carefully transfer them to a cooling rack and enjoy!
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