Recipe: Salted Oatmeal Cookies (no salt in the dough, topped with salt before baking)

SALTED OATMEAL COOKIES

"This cookie is all about the oats, without much spice to interfere with their earthy taste. There is no salt in the dough, but coarse salt is sprinkled on top of the cookies like sugar before they go in the oven. Reitz's recipe calls for kosher salt, but I prefer the more delicate flavor and texture of sea salt.

It's also a great dough to make ahead and keep on hand to bake off a few when the urge hits. Refrigerate the dough for several days. The cookies can be stored in an airtight tin for up to 1 week."

12 tablespoons (1 1/2 sticks) unsalted butter, at room temperature
1 cup light brown sugar
1/2 cup sugar
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon ground cinnamon
2 large eggs
1 teaspoon vanilla extract
1 3/4 cups flour
2 cups rolled oats, uncooked (not quick-cooking)
Sea salt, for sprinkling

In the large bowl of a stand mixer fitted with the paddle attachment, beat the butter for a few minutes on medium-high speed until light and fluffy.

Scrape down the sides of the bowl and add the sugars, baking powder, baking soda and cinnamon, beating until the mixture is well blended.

Reduce the speed to medium and add the eggs and vanilla extract, mixing until well incorporated.

Reduce the speed to low and add the flour and oats, scraping down the sides of the bowl as necessary and mixing just until they are incorporated. Cover the bowl with plastic wrap and chill the dough for at least an hour before baking.

WHEN READY TO BAKE:
Preheat the oven to 375 degrees F. Line a large baking sheet with parchment paper.

Form the dough into golf ball-size balls and place about 2 inches apart on the baking sheet. Sprinkle sea salt generously on top of each ball of dough, as you would sugar.

Bake 1 sheet at a time for 15 minutes or until the cookies are puffed and beginning to turn golden, being careful not to overbake. (The cookies should have a tender interior.) Transfer the cookies, still on the parchment paper, to a wire rack to cool completely.

Makes 18 cookies
Adapted from Scott Reitz (a 2005 DCist recipe)
Source: Leigh Lambert to the Washington Post, June 13, 2007; Page F01