A cookie of contradictions

Happy Fat Tuesday everyone!  I finally am posting a good recipe for Fat Tuesday—I’m not sure if I ever really have.

A very happy birthday to my dad as well!   Thanks for being the best dad I could ask for!  Except for when you broke Ricky the Raccoons leg (stuffed animal don’t worry).  But I don’t hold grudges or anything.

So I really really wish that I could take total credit for coming up with the recipe I’m about to post but sadly I cannot.  After making those crack bars last week and seeing how well sweet and salty go together (not that I didn’t know that already), I decided I wanted to try making cookies with sea salt on top.  Have you tried this kind of cookie yet?  I saw them around the blogosphere a bit, but reallyy wasn’t sure how appealing they sounded.  Have you ever put too much salt in a cookie?  I have, and let me tell you, they don’t taste good.  I had visions of these cookies tasting a little like those.  But, the crack bars persuaded me and I decided to give it a shot.

I saw a recipe on Smitten Kitchen for Salted White Chocolate Oatmeal cookies and decided I would adapt it slightly to fit my needs.  Um…best. cookies. ever.  I ate them for dinner, then breakfast the next day and then lunch.  Then I had a headache.  But who cares!  I sure didn’t, I ate a few more.

I’m going to start salting everything sweet from now on.

And dad, just for your birthday, I swapped out the white chocolate and added regular chocolate and butterscotch!

Backstory:  As a child, my dad had a neighbor named Mrs. Bruelle.  She tried to poison him one day by offering him a piece of white chocolate.  Immediately after eating the chocolate, he got a really (really!) bad headache and barely survived.  From then on, Mrs. Bruelle and her evil ways have ruined any white chocolate treat forever more.

To be honest — I don’t like white chocolate that much either—although no one has tried to poison me with it as far as I know.  I much prefer milk or dark.  And now I’m adding butterscotch chips to the list too.

Please make these as soon as you can.  They are most definitely the best cookie I have ever made—and I have made a lot of good cookies ifIdoSaysoMyself (I have made a lot of not good ones too to be fair).

I don’t even really know how to describe these—they are not what I was expecting.  They are crispy, yet still have a soft interior, not really flaky at all and they are sweet and buttery while still tasting salty.  Hence the cookie of contradictions.

Salted Oatmeal Chocolate and Butterscotch Cookies adapted slightly from Smitten Kitchen

Serves: 1. Oh wait, no?

Yield: 24 cookies

-1 cup all-purpose flour

-3/4 t baking powder

-1/2 t baking soda

-1/4 t table salt

-5 T coconut oil, melted

-6 T unsalted butter, melted

-1 cup sugar

-1/4 cup packed brown sugar

-1 large egg

-1 t vanilla extract

-2 ½ cups old-fashioned rolled oats

-6 ounces milk chocolate (chopped or chips) and butterSCOTCH chips (since my dad likes anything with the word scotch in it).  You can use any combo of each to make around 6 ounces—maybe you want to skip one altogether.  I used majority milk chocolate and added butterscotch towards the end, so maybe ¼ of the cookies had both.  Also, I would recommend using a bar of chocolate over chips because you can chop it to varying sizes, causing some cookies to have big ol chunks in them:

-1/2 t sea salt—I used course sea salt in a grinder and basically just kept the grinder moving constantly so one cookie didn’t get too much salt (that phrase is awkwardly worded but the way I had it before was much more awkward).  Basically, each cookie should only have a piece or two of salt or something like that–just don’t over salt them, ok?

1. Preheat oven to 350 degrees. Either spray baking sheet or use parchment paper.

2. OK, so I usually give you guys steps on how you ‘should’ bake, but I’m just going to tell you the steps today how I do it (aka not combining flour first bc I’m lazy). If you want to be an overachiever, combine all the dry ingredients now.  If not, beat butter and sugars together.  When they are fully mixed, add egg and vanilla and beat again.

3. Add the flour, baking powder, baking soda, and table salt to the mixture.  What I usually try to do is pour the flour in first and then add the powder, soda and salt right on top of the flour so it is almost like you combined them first like you should have (because when you start stirring, they are magically combined!).  This is what you do if you want to only use one bowl instead of dirtying two.  Mix until incorporated and then add oats and chocolate.

4. Make cookies using about 2 T of dough each.  Roll between palms into balls, then place onto baking sheets about 2 1/2 inches apart.

5. Sprinkle a little bit of salt on each cookie (see instructions on that above)

6. Bake until cookies are starting to brown—12-15 minutes.  Then let them cool and eat!

I also froze a bunch of these and they still taste great that way or microwaved for about 15 seconds to reheat.

Off to yoga, have a great night!

Katie

3 Comments

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3 Responses to A cookie of contradictions

  1. Lisa McClelland

    WOW! They sound WONDERFUL I want one NOW! I for sure am going to buy the ingredients and make these cookies. Everyone always makes oatmeal cookies with raisins and I do not like raisins, but these sound yummy :0)

  2. Pingback: Super Sweet September Supper Club | 2 Peas in a Blog

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