Crisp Salted Oatmeal Chocolate Cookies

Did you get hit by even more snow? The weather feels very bipolar this season, with the temperatures ranging from the 50s to the single digits. The only way I know to make sense of it all is to schedule hair appointments and bake cookies. Smitten Kitchen has a delicious oatmeal cookie recipe (from Cook’s Illustrated) that isn’t spiced and doesn’t contain raisins. I switched the white chocolate with dark chocolate to balance the sweetness. Dark chocolate contrasts well with the salted aspect, too.

You’re supposed to use whole oats — all I had was quick oats. I don’t know if this affected the finished cookie at all, I just know it tastes great. Many people who tried this cookie had an issue with the dough spreading. Mine seemed to spread more than it was supposed to as well, though it wasn’t lacy thin.

The dough contains a bit of brown sugar, mostly white. Since I didn’t have any fancy salt to sprinkle on top, I added a teaspoon of kosher salt to the dough. It tastes fantastic.

I got a cold last Friday, and these cookies are the only thing keeping me going (slight exaggeration). The dough tastes incredible, and the cookie is even better. I baked them up crispy, like the recipe says, though there’s a bit of chew left in the center.

Am I the only one who’s somewhat “scared” to try new cookie recipes? When I want a cookie, I tend to make a recipe I know I like that will satisfy the craving. No, this isn’t the most dramatic recipe to take a risk on, it’s just that I take my cookie cravings seriously. Orange zest would play well with the flavors, even though the fruit-chocolate combo is cliche.

Anyway, there is not much left to say. Try these cookies and you won’t be disappointed.