Swapped at the 2011 SE cookie swap by Erin Zimmer.
Adapted from thesesalted chocolate chip oatmeal raisin cookies.
- 1 1/2 cups flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon kosher salt
- 16 tablespoons (two sticks) unsalted butter, at room temperature
- 1 cup sugar
- 1 teaspoon vanilla extract
- 1 egg
- 3 1/4 cups rolled oats
- 2/3 cup raisins (I like to use golden)
- Fleur de sel
In a medium bowl, whisk together flour, baking soda, and salt.
In a large bowl, beat butter until smooth. Add sugar and beat until fluffy. Beat in vanilla extract. Beat in egg until incorporated.
Add dry ingredients to bowl and beat until just combined. Stir in oats. Stir in raisins. Form dough into a ball and cover with plastic wrap. Let chill in refrigerator at least two hours and preferably overnight.
Preheat oven to 375° F. Line two baking sheets with parchment paper. Roll a heaping tablespoon of dough into a ball and dunk it into a bowl of salt, so the coarse salt sits atop the ball. Place on cookie sheet. Repeat with remaining dough. Bake cookies until golden at the edges, about 12 minutes.