Salted ginger oatmeal cookies

Salted Ginger Oatmeal Cookies

Well, I gotta start right off by saying I wasn’t a big fan of these cookies.  I loved the salted thing, the ginger was good (but maybe just a little too strong), and the cookie was way too crispy.  Now, if you love a crispy cookie, then give these a try because you’ll probably really like them.  The flavor was very good, but I just need a chewier texture.  I adjusted the oven temperature, baked some with parchment paper and some without, under-baked a couple batches, and played around with the cooking time.  No dice.  This is just meant to be a crunchy cookie.

So.  Well.  I guess that’s just about it then.  {shrug}

Recipe:  Salted Ginger Oatmeal Cookies

(from Baking Illustrated)

1 1/2 c. all-purpose flour

1/2 tsp. baking powder

1/4 tsp. ground nutmeg

3/4 tsp. ground ginger

1/2 tsp. kosher salt

1 c. unsalted butter, softened but still cool

1 c. packed light brown sugar

1 c. granulated sugar

2 large eggs

1/2 tsp. pure vanilla extract  (I added this since it wasn’t it the original and I can’t imagine not including it.)

3 c. old-fashioned rolled oats

sea salt

Preheat oven to 350 degrees.  (I also tried baking these at 325 and still got a very crisp cookie.) Line baking sheet with parchment paper or spray with cooking spray.

Whisk flour, baking powder, nutmeg, ginger, and salt in medium bowl.  Set aside

Beat butter in another bowl on medium speed until creamy.  Add sugars; beat until fluffy, three minutes.  Beat in the eggs, one at a time.  Add vanilla.

Add the dry ingredients to the butter mixture with a wooden spoon.  Stir in oats.

Roll dough into balls.  Roll balls in sea salt of your choice.  (Instead of rolling in the sea salt, I gently flattened the tops of the balls and sprinkled some sea salt on top.) Bake until cookie edges turn golden brown, 22-25 minutes.  (Watch them!  This amount of time would have been much too long in my oven.) Cool on baking sheet for two minutes.  Transfer to wire rack to cool.

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