Skip to content

A-salt and batter-y

July 22, 2008

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.

8 Comments leave one →
  1. cathy permalink
    July 22, 2008 6:38 am

    yum they look brilliant,will have to remember to print that recipe out when I get back to the office.

  2. cathy permalink
    July 22, 2008 6:56 am

    is the granulated sugar , is that white sugar? or demerara sugar?

  3. the wife permalink
    July 22, 2008 7:04 am

    yes, granulated sugar (and light brown sugar). what is demerara sugar?

  4. cathy permalink
    July 22, 2008 7:29 am

    here is the speil from the Australian sugar company … With its rich golden colour and subtle molasses flavour only CSR Golden Demerara brings out the real character in your coffee. The fine syrup coating on the crystal, together with its coarseness also gives a good colour to the crust of baking. ….
    I think its not very proccessed closer to raw sugar

  5. the wife permalink
    July 22, 2008 2:25 pm

    interesting! i think i misread your first question: granulated sugar is indeed white sugar (the most processed kind). Brown sugar: I found a description for demerara on there too, it is indeed closer to raw cane (

  6. cathy permalink
    July 24, 2008 5:11 am

    I think we have this issue sweetly solved

  7. July 24, 2008 1:48 pm

    can you fedex me some of those cookies please?

  8. lastomach permalink*
    July 26, 2008 1:34 am

    where should we send them hjk?

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s

%d bloggers like this: