A-salt and batter-y

There are really only two kinds of bakers: those who eat batter, and those purists who wait for the darn thing to cook. (One guess as to which kind I am.) Either way, substituting sea salt for table salt is a delicious twist. (In food, as in life, it’s the little things that make the biggest difference.)

Delicious enough that the husband just asked me “If I eat 10 of these in an hour, will I die”? Guess I won’t be bringing any leftovers in to the office mates tomorrow after all.

-the wife

For recipe…

Oatmeal Chocolate Chip cookies

(adapted from the Gourmet Cookbook, 1040 pages of recipes from Gourmet’s archives)

1 3/4 c. old fashioned rolled oats

1/2 c. all purpose flour

1/4 c. almond meal (Trader Joe’s item, essentially ground almonds)

3/4 teaspoon ground cinnamon

1/2 teaspoon baking soda

1/2 teaspoon sea salt

10 tablespoons unsalted butter, softened

1/3 c. packed light brown sugar

1/4 c. granulated sugar

1 large egg

1/2 teaspoon vanilla extract

1 c. chocolate chips

Preheat oven to 375 degrees. Stir together oats, flour, almond meal, cinnamon, baking soda, and salt in a bowl. Beat together butter and two sugars with an electric mixer on high speed until light and fluffy. (If you forget to take the butter out of the fridge enough in advance, just keep beating, it will get there.) Add egg and vanilla and beat until well combined. Add oat mixture and beat until just combined. Stir in chocolate chips by hand. Place on a cookie sheet about 2 inches apart (these are not giant expanders), bake 10-12 minutes until golden. Transfer cookies to racks to cool.