Serves: 12 cookies
Prep time: 45 minutes, plus one hour to refrigerate the dough before baking. Overnight is even better.
- 1 ½ sticks of unsalted butter, room temperature
- 1 cup light brown sugar
- ½ cup sugar
- 2 large eggs
- 1 teaspoon vanilla
- 1 1/4 cups flour
- ¼ cup rice flour
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- 1/2 teaspoon cinnamon
- 1 cup rolled oats
- 1 cup quick oats
- Sea salt for sprinkling
- 1 cup of raisins
- Note: this is not the place for table salt; you need a larger grain of salt to offset the sweetness of the cookie.)
- Beat the butter in a mixer on medium high for 2-3 minutes until fluffy and filled with air. Add sugars. Scrape sides of bowl to make sure mixture is well-combined.
- Add eggs and vanilla, and combine with sugar and butter.
- Separately, mix flours with baking powder, baking soda and cinnamon.
- With mixer on low, add flour mixture until just incorporated – do not overmix.
- Fold in oats. Cover dough with plastic wrap and refrigerate for an hour.
- Preheat oven to 375 degrees. Line two baking sheets with Silpat baking pads.
- Form the dough into three-inch sized balls and place well apart on the baking pads. Sprinkle a generous pinch of sea salt on top of each cookie.
- Bake one sheet of cookies at a time for 20 minutes. Cookies should begin to turn golden, but they should be soft inside.
- Allow to cool before serving – they will be soft and crumbly until they cool completely.