Salty Chocolate Chip Oat Cookies

3/4 cup unsalted butter, sliced, slightly cold
1 cup packed light brown sugar
1/2 cup white granulated sugar
1 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon ground cinnamon
2 large eggs
1 teaspoon pure vanilla extract
1 1/4 all-purpose flour
1/2 cup rice flour
2 cups rolled organic oats
1/2 cup dark chocolate chips
Maldon Sea Salt or Kosher Salt

In a stand-up mixer (or using a hand-mixer), beat the butter until mashed. It may stick to the paddle a bit, no biggie –scrape and mix once more. Next, add the brown sugar, white sugar, baking powder, baking soda and cinnamon. Combine at a medium speed until the mixture has a crumbly texture. Add the eggs and vanilla and mix again until combined.

Fold in the all-purpose flour and rice flour until just combined, being sure not to over-work the dough. Gently fold in the oats and chocolate chips. Cover the bowl with plastic wrap and transfer to the refrigerator to chill the dough for an hour.

Pre-heat the oven to 375 degrees F. When the oven is hot, drop the cookie dough, using a tablespoon or cookie dough scooper, onto a parchment lined baking sheet. Lightly sprinkle the tops with sea salt or kosher salt. Bake in the middle of the oven for 13-15 minutes; the edges golden brown and the center still soft. The cookie should still be soft to the touch so carefully transfer them to a cooling rack.

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