Salted Oatmeal Cookies

Salted oatmeal cookies are not an intuitive combination of ingredients and I honestly never would have thought of mixing them together if I hadn't tasted the cookies with my friend at Teaism.  I was so hesitant about them that I didn't even order my own (big mistake)!  One bite was enough- the cookies were such an interesting mix of texture, sweet, and salty.  I didn't realize they were something DC was known for until I tried looking for the recipe.  Anyhow, I made a bunch of different batches today to try and figure it out.  I started with the recipe from DCist, then tried the recipe from Eat, Run Read.  I ended up with a mix between the two.  It doesn't taste exactly like the Teaism one, but it suits my taste!

Ingredients

2 tbsp unsalted butter

2.5 cups rolled oats (regular, not the quick cooking ones)

1 cup raisins (sometimes I use chopped pecans and chocolate chips instead)

3/4 cup unsalted butter

1 cup brown sugar

1/2 cup white sugar

1 tsp baking powder

1/4 tsp baking soda

1 tsp ground cinnamon

1/4 tsp ground allspice

1/8 tsp ground nutmeg

1 tsp vanilla essence

2 eggs

2 tbsp rice flour

1 and 1/4 cup all purpose flour

1 cup dark chocolate chips

sea salt (to sprinkle on top, I used the Himalayn pink salt grinder from Trader Joe's)

Directions

1.  In a large bowl, melt the 2 tbsp butter in the microwave for 25 seconds (until just melted).  Remove from the microwave and mix in the oats and raisins.  Set aside until Step 6.

2.  In a large bowl, use an electric beater to cream the 3/4 cup butter with the brown sugar and white sugar until smooth.

3.  Add the baking powder, baking soda, cinnamon, allspice, and nutmeg.  Beat on low speed until mixed.

4.  Add the vanilla and eggs.  Beat on low speed until mixed.

5.  Add the rice flour and all purpose flour.  Beat on low speed until just mixed (do not over beat).

6.  Add the oatmeal mix from Step 1 and the chocolate chips.  Mix well using a large spoon (do not use the beater).  Refrigerate for at least an hour.

7.  Remove from the fridge.  Make round balls ~ 1 tbsp big (I like small cookies, but you can make them bigger if you want).  Place ~2 inches apart on a Silpat (my new favorite kitchen toy) or lightly greased cookie sheet and flatten slightly.  Sprinkle the top with crushed sea salt.

8.  Bake at 375 F for ~15 mins (until the edges begin to turn brown).  Remove from oven and transfer to a cooling rack.