Salty Thin and Crispy Oatmeal Cookies

Several people have asked for this recipe since I posted the photos in November, so I figured it was time to post it. It yields a thin, very crisp cookie that's good for snacking. Since the dough is heavy on sugar, it's important to wait until the cookies are fully cooled before eating them (unless you're a fan of that tough, stick-to-your teeth texture).

While the sea salt topping is optional, I think it's a great contrast to the sweet cookies. My cookies spread to 3.5-4 inches in diameter (too large for my tastes), so next time i'd divide the dough into smaller portions. I think smaller, uniformly shaped cookies would bake more evenly.

Do avoid overbaking the cookies- they quickly change from perfect to burnt. Golden brown and dark brown cookies have a marked difference in taste. I forgot a batch in the oven and when I finally pulled them out they were carbon...happens to the best of us!

Salty Thin and Crispy Oatmeal Cookies
adapted from Cook's Illustrated
1 cup all-purpose flour
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon table salt
14 tablespoons unsalted butter, softened but still cool, about 65 degrees
1 cup granulated sugar
1/4 cup packed light brown sugar
1 large egg
1 teaspoon vanilla extract
2 1/2 cups old-fashioned rolled oats
1/2 teaspoon coarse sea salt

Instructions
1. Adjust oven rack to middle position and preheat to 350 degrees. Line 3 large baking sheets with parchment paper. Whisk flour, baking powder, baking soda, and salt in medium bowl.

2. In standing mixer fitted with paddle attachment, beat butter and sugars at medium-low speed until just combined. Increase speed to medium and continue to beat until light and fluffy, about 1 minute. Scrape down bowl with rubber spatula. Add egg and vanilla and beat on medium-low until fully incorporated, about 30 seconds. Scrape down bowl again. With mixer running at low speed, add flour mixture and mix until just incorporated and smooth, 10 seconds. With mixer still running on low, gradually add oats and mix until well incorporated, 20 seconds. Give dough final stir with rubber spatula to ensure that no flour pockets remain and ingredients are evenly distributed.

3. Divide dough into 24 equal portions, each about 2 tablespoons, then roll between palms into balls. Place cookies on prepared baking sheets, spacing them about 2 1/2 inches apart, 8 dough balls per sheet. Using fingertips, gently press each dough ball to 3/4-inch thickness. Lightly sprinkle sea salt evenly over flattened dough balls before baking.

4. Bake 1 sheet at a time until cookies are deep golden brown, 13 to 16 minutes. Transfer baking sheet to wire rack; cool cookies completely on sheet.