a little more red

Bright red berries for a grey, rainy day! I am not complaining though, as we so desperately need the rain.

The other day I mentioned Teaism's salty oat cookies. Well, I remembered that The Washington Post printed the recipe several months ago, and after a little digging, I found it! For those of you who can't make it to DC, here it is:

Salty Oat Cookies

3/4 cup unsalted butter
1 cup packed dark brown sugar
1/2 cup granulated sugar
1 tsp baking powder
1/4 tsp baking soda
1/2 tsp cinnamon
2 eggs
1 tsp vanilla
1 3/4 cups all purpose flour
2 cups rolled organic oats
1/2 cup raisins (or dried cranberries)
Kosher salt

Preheat the oven to 375º.

1) Set the raisins in a bowl with just enough boiling water (or hot port, even) to cover and leave them to plump up while you put together the dough. 2) In a stand mixer, whip the butter out of shape. Add the sugars, baking powder, baking soda, and cinnamon, and beat together until the mixture is fairly homogenous. Beat in the eggs and vanilla. Add the flour with the mixer at low speed and, scraping down the sides as necessary, mix just until it is fully incorporated. 3) Drain the raisins, then add them to the dough along with the oats and mix until combined. 4) Chill the dough for at least an hour before baking (the longer you chill the dough, the thicker and chewier these cookies end up). 5) Set up a few baking sheets and line them with parchment paper. Place heaping tablespoons of dough on the sheets, about 2" apart. 6) Sprinkle kosher salt on top of the cookies. Don't be stingy - you want them to actually taste of salt, as an active presence rather than just a flavor enhancer. 7) Bake for 12-15 minutes, or until the edges are golden brown and done.