One year ago, my father was mighty impressed by some cookies one parent brought on a camping trip. Once we were home he looked up a recipe and made a batch. He really loved them and brought some to the church office for the pastors, who claimed they would buy them! So it came about that I sold jars of salted oatmeal cookies to the church staff. Before we moved away, they requested the recipe so that they could continue eating these fantastic cookies. Instead of simply e-mailing them an ingredients list, I decided to write a webpage for anyone who wanted to bake them, which you are reading right now!
When using the same recipe, do you know what makes some people's cookies better then the rest? Quality starting products! To help you choose good ingredients, I have linked each item to a suggested brand. Just click on an ingredient name. ;-)
Without further ado, I present:
Recipe for batches.
Preheat your oven to 175° Celsius (350° Fahrenheit). If the butter is firm, soften it in the microwave but do not melt it. Beat together butter, white sugar, and brown sugar in a large bowl. Add egg and vanilla and mix. In a separate bowl, combine flour, baking powder, baking soda, and salt. Mix these very well! Add this dry mixture to the wet mixture gradually while beating everything together. All these ingredients should be mixed thoroughly (the dough should be the same consistancy throughout). If using an electric mixer or hand beater stop here and stir by hand. Then add the oats one cup at a time (don't lose count!) while stirring. Finally add the chocolate and mix throughout the dough.
Spread a sheet of waxed paper over your tray. Place spoonfuls of dough on it, leaving appx. 5 cm (2 inch) margins between cookies. Sprinkle miniscule amounts of course salt on each cookie - about one pinch is more than enough for a dozen cookies! Bake in the oven for 9 minutes or until golden brown. Remove from tray to cool.