One of my closest friends lives in Washington, DC. Everytime I go to visit her we eat out way through the town and inevitably end up sharing a sea salted oatmeal cookie from Teaism after a trip to the Newseum. I finally decided to try my hand at making them and I think they came out pretty well!
Sea Salted Oatmeal Cookies
Prep Time: 15 Minutes
Inactive Prep Time: 30 Minutes
Servings: 10-12 Large Cookies
Ingredients
1/2 Cup Cold Unsalted Butter (cubed)
1/2 Cup Cold Vegetable Shortening
1 Cup Brown Sugar (packed)
1/2 Cup Granulated Sugar
2 Eggs
1 tsp Vanilla
2 Cups Cake Flour
1/2 Cup AP Flour
1 1/2 Cup Rolled Oats
1 Tbsp Cornstarch
3/4 Baking Soda
1 Tbsp Sea Salt
1 tsp Cinnamon
1/2 tsp Ginger
1/4 tsp Nutmeg
1/4 tsp Ground Cloves
1 Cup Raisins
Coarse Sea Salt for Garnish
Directions
1. Preheat oven at 410 degrees.
Sea Salted Oatmeal Cookies
Prep Time: 15 Minutes
Inactive Prep Time: 30 Minutes
Servings: 10-12 Large Cookies
Ingredients
1/2 Cup Cold Unsalted Butter (cubed)
1/2 Cup Cold Vegetable Shortening
1 Cup Brown Sugar (packed)
1/2 Cup Granulated Sugar
2 Eggs
1 tsp Vanilla
2 Cups Cake Flour
1/2 Cup AP Flour
1 1/2 Cup Rolled Oats
1 Tbsp Cornstarch
3/4 Baking Soda
1 Tbsp Sea Salt
1 tsp Cinnamon
1/2 tsp Ginger
1/4 tsp Nutmeg
1/4 tsp Ground Cloves
1 Cup Raisins
Coarse Sea Salt for Garnish
Directions
1. Preheat oven at 410 degrees.
2. In the bowl of a mixer, cream together the butter shortening, and sugars and whip until it is light and fluffy.
3. Add the eggs in one at a time.
4. With the mixer on low, add the vanilla, sea salt, cinnamon, ginger, nutmeg, and ground cloves.
5. Stir until combined. Fold in the flours, rolled oats, baking soda, and cornstarch until fully mixed.
6. Add raisins and form the dough into tennis ball size cookie.
7. Place the cookies on a parchment lined cookie sheet.
8. Put the cookies into the refrigerator for 30 minutes.
9.Bake for 11-14 minutes and serve warm.
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