Nicole posted this recipe for Salty Oatmeal Cookies with Rice Flour on Baking Bites. I remember seeing it and getting really excited about trying a salty, crunchy, crispy cookie made with rice flour. But it took me 2 ½ years to get the rice flour, which is why I didn’t bake them until today.
Well, you know what comes to people who wait? Good things. These cookies are pretty interesting. The rice flour gives them crispy edges and the salt adds a kick. Just make sure you tell people they’re supposed to be salty or they might think you mis-measured the salt.
Mine came out slightly thicker than the ones on Baking Bites, and they’re not crisp and crunchy through and through, but rather crunchy on the edges and chewy on the inside. I’m not sure why that is, but the cookies are still very good.
Salty Oatmeal Cookies with Rice Flour
1 ¼ cups all purpose flour (160 grams
½ cup rice flour (white or brown)
12 tablespoons unsalted butter, chilled (170 grams)
1 cup brown sugar (200 grams)
½ cup white sugar (100 grams)
1 tsp baking powder
½ tsp baking soda
½ tsp cinnamon
1 tsp vanilla extract
2 cups rolled oats
½ cup large raisins, optional
Salt, for sprinkling
Preheat oven to 375°F Line a large baking sheet with parchment paper.
Whisk both flours, oats, baking powder, baking soda and cinnamon together in a bowl. Set aside.
Beat butter with an electric mixer until soft. Add both sugars and beat until creamy. Add egg and vanilla and beat just until mixed. Stir in dry ingredients, followed by chocolate chips.
Drop dough by tablespoon onto cookie sheets spacing 2 ½ inches apart. Sprinkle cookies with salt, giving each cookie a light, but even, coating.
Bake for 12-14 minutes, until the edges are golden brown.