Salty Oatmeal Cookie Recipe

The following recipe was in a holiday card from The Inn at Little Washington, 2010:

Salty Oatmeal Cookie

How could we possibly get through the holidays without cookies? This old timey Oatmeal Cookie, enlivened with a sprinkle of French sea salt and dried currants is one of our all time favorites. It will make your family feel as if Grandma’s in the kitchen. They’re easy to prepare and make a wonderful holiday gift for friends and relatives. Got milk?

Yield: 2 Dozen

2 cups + 2 tablespoons all purpose flour

1 1/4 teaspoon baking powder

1/4 teaspoon kosher salt

2 cups + 3 tablespoons rolled oats

2 sticks unsalted butter, softened

1 cup dark brown sugar

1/2 cup sugar

3 eggs

1 1/2 teaspoon vanilla extract

1/2 cup currants

2/3 cup pecans, chopped

1/8 cup your favorite coarse sea salt (you may have some left over)

Preheat the oven to 325 degrees.

In a bowl mix together the flour, baking powder, kosher salt and oats and set aside.

In the bowl of an electric mixer fitted with a paddle attachment, combine the butter and both sugars. Beat together on medium high speed until light in color and fluffy.

Add eggs one at a time and beat until completely combined. Add vanilla.

Add the flour mixture to the butter mixture. Mix on low speed until just combined.

Add the nuts and currants. Mix on low speed until just combined.

Portion the dough into balls about 1 1/2 inch in diameter (about 3-4 tablespoons of dough). Place the balls about 4 inches apart on a cookie sheet coated with nonstick cooking spray. Press the dough balls into flat rounds about 1/2 inches thick. Sprinkle each round with a generous pinch of sea salt.

Bake the cookies for 11-12 minutes or until they are light golden brown and still soft and chewy.

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