Ingredients
3/4 cup unsalted butter, room temperature
1 cup packed dark or light brown sugar**
1/2 cup granulated sugar
1 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon cinnamon
2 large eggs
2 teaspoons vanilla
1 3/4 cup all-purpose flour; feel free to substitute up to 1 cup whole wheat flour if you have it
2 cups rolled oats
Kosher, Maldon, or flaky sea salt; don’t use iodized table salt here—it’s much too salty
The optional extras (pick 1 or 2): 1/4 cup raisins, 1/4 cup chocolate chips or chopped chocolate, 1/4 cup chopped toasted nuts , and/or 1 tablespoon orange zest
** Brown sugar is one of those ingredients where quality makes a big difference. The good stuff will bring way more hydrophilic, caramelly goodness to the cookie party. I go for the “natural” brands with the resealable top: Safeway’s O Organics, Trader Joe’s, and Wholesome Organics are all great, accessible options. Look for sugar with a lot of moisture and granules that are shiny with molasses. I bet muscovado sugar would also do the trick, though I’ve never tested it.
Instructions
In a stand mixer set to medium-high speed (or with a wooden spoon), beat the room temperature butter until it’s softened and a little fluffy. Add the two sugars, cinnamon, baking powder, baking soda, and a pinch of salt to the bowl. Continue creaming the mixture until it’s well combined and aerated.
With the mixer still on medium-high speed, beat in the eggs one at a time. Then add the vanilla. Once the eggs and vanilla are incorporated, decrease the speed of your mixer to low (if using), and gradually add the flour. Pause to scrape down the sides of your bowl, and continue mixing just until the flour has disappeared into the dough. Add your oatmeal and chosen extras. Mix until they are evenly dispersed. If you’re using a stand mixer, I like to finish this last step by hand to avoid overworking the dough.
Using a disher or a spoon, make 28–30 balls of cookie dough that are approximately 1 1/2 inches in diameter. Arrange the dough on a baking sheet lined with parchment or a Silpat, cover with plastic wrap, and chill in the refrigerator for at least an hour and as long as overnight.
When you’re ready to bake your cookies, preheat the oven to 375°. Line a second baking sheet with parchment or a Silpat. Arrange your cookie dough balls evenly across your two baking sheets; they should be about 2 inches apart.
Sprinkle the tops with salt—generously or lightly depending on the saltiness of your salt. Then, take the back of a spoon and gently flatten the tops of your cookies; this helps the salt adhere and creates that iconic Salty Oat Cookie shape. At this point, I like to pop the chilled cookies in the freezer for about 10 minutes. This will help them keep their plump shape while baking.
Bake the cookies for 12-15 minutes. They are done when the edges are just beginning to brown and the dough is still soft but not soupy. Transfer to a baking rack to cool.