These Salted Oatmeal Cookies are a celebration of pure oat flavor, unburdened by excessive spice. Their simple yet profound taste makes them a standout. To achieve the absolute best texture and flavor, we highly recommend preparing the dough at least 24 hours in advance. This chilling period allows the flavors to deepen and the oats to fully hydrate, resulting in an exceptionally chewy and satisfying cookie. You can even prepare the dough up to a week ahead of time, making these a perfect make-ahead treat for busy schedules or unexpected guests. The balance of sweet and salty notes, combined with a wonderfully chewy interior, ensures these cookies are a consistently delightful indulgence.

Source: The Washington Post, June 13, 2007

Ingredients for Salted Oatmeal Cookies

• 12 tablespoons (1 1/2 sticks) unsalted butter, at room temperature
• 1 cup light brown sugar
• 1/2 cup granulated sugar
• 1 3/4 cups all-purpose flour
• 1 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon ground cinnamon
• 1 teaspoon table salt
• 2 cups rolled oats (ensure they are not quick-cooking oats for best texture)
• 2 large eggs
• 1 teaspoon vanilla extract
• Sea salt, for sprinkling (flaky sea salt is recommended for best results)

Instructions for Baking Salted Oatmeal Cookies

1. In a large bowl, preferably of a stand mixer fitted with the paddle attachment, cream the softened unsalted butter on medium-high speed for a few minutes until it becomes noticeably light and fluffy. Stop the mixer to scrape down the sides of the bowl, then add both the light brown sugar and granulated sugar. Continue beating until the sugars are thoroughly blended into the butter, creating a cohesive and airy mixture.
2. Reduce the mixer speed to medium. Incorporate the large eggs one at a time, followed by the vanilla extract, mixing just until everything is well combined and smooth. Avoid overmixing at this stage.
3. In a separate, medium-sized bowl, meticulously whisk together the dry ingredients: all-purpose flour, baking powder, baking soda, ground cinnamon, and table salt. Once thoroughly combined, gently stir in the rolled oats. Set this dry mixture aside.
4. Gradually add the prepared dry ingredients to the wet mixture in the stand mixer. Reduce the speed to low and mix just until the flour and oats are barely incorporated. It’s crucial not to overmix the dough, as this can lead to tough cookies. Scrape down the sides of the bowl as needed to ensure everything is evenly mixed.
5. Prepare for Chilling: For superior flavor development and an ideal texture, chilling the dough is highly recommended. You can choose to portion the dough before chilling or chill it as a whole.
   • Option A (Recommended for even baking): Portion the freshly mixed dough into approximately 1.25 oz balls. This makes the dough easier to work with than after it’s chilled. Weighing ensures uniform cookies, leading to even baking. Arrange these dough balls on a baking sheet lined with parchment paper, then transfer them to the refrigerator. Chill for a minimum of 24 hours, or up to one week.
   • Option B (If portioning later): If you prefer not to portion immediately, simply cover the bowl of dough with plastic wrap and chill it for at least an hour, though 24 hours is highly preferred for optimal results.
6. When ready to bake, preheat your oven to 375 degrees Fahrenheit (190 degrees Celsius). Line a large baking sheet with parchment paper to prevent sticking and ensure even heat distribution.
7. If you chilled the dough as a whole, form it into golf ball-sized portions. Place the dough balls about 2 inches apart on the prepared baking sheet. For a slightly flatter, chewier cookie, gently flatten each ball a bit before baking. Generously sprinkle each dough ball with sea salt (flaky sea salt adds a wonderful textural contrast and burst of flavor). Bake one sheet at a time for 11 to 15 minutes. The cookies are done when they appear puffed and their edges begin to turn a light golden brown. It’s essential not to overbake; aim for a slightly chewy or even slightly doughy center for the best experience. Pro Tip: Bake a single test batch first and allow it to cool completely before determining your ideal baking time. Cookies continue to cook even after being removed from the oven. I typically find 13 minutes to be the perfect duration for a wonderfully chewy cookie. Once baked, transfer the cookie sheet to a wire rack to allow the cookies to cool completely. Enjoy the perfect blend of sweet and salty!

Ingredients for Honey Whole Wheat Bread

• 2 2/3 cups leftover brewed coffee (or a mix of coffee and water to make up the volume)
• 2/3 cup warm water (for yeast activation)
• 1/3 cup honey
• 1 package active dry yeast (approximately 2 1/4 teaspoons)
• 1 tablespoon kosher salt
• 1/2 cup yellow cornmeal
• 4 1/2 cups whole wheat flour
• 4 cups all-purpose flour

Instructions for Baking Honey Whole Wheat Bread

1. In a large mixing bowl, or the bowl of a stand mixer, combine the 2 2/3 cups of coffee, the 2/3 cup of warm water, and the honey. In a small separate bowl, sprinkle the active dry yeast over 1/2 cup of lukewarm water and let it stand for 5-10 minutes until it fully dissolves and becomes foamy. This indicates the yeast is active. Once dissolved, add the yeast mixture to the coffee and honey mixture.
2. In another bowl, thoroughly whisk together the kosher salt, yellow cornmeal, whole wheat flour, and all-purpose flour.
   • If using a stand mixer: Gradually add all of the dry flour mixture to the wet ingredients. Fit the mixer with a dough hook and knead on medium-low speed for approximately 8 minutes, or until the dough becomes smooth, elastic, and gathers around the dough hook.
   • If kneading by hand: Stir in about half of the dry mixture into the wet ingredients. Continue adding the remaining dry mixture gradually, mixing until a shaggy dough forms. Turn the dough out onto a lightly floured work surface and knead by hand for about 8 minutes. Continue kneading until the dough is smooth, pliable, and springs back when gently poked.
3. Lightly grease a large clean bowl with olive oil. Transfer the kneaded dough to this bowl, turning it over once to ensure it’s lightly coated with oil on all sides. This prevents the dough from sticking as it rises. Cover the bowl tightly with plastic wrap or a damp kitchen towel (you can run a tea towel under hot water, wring it out, and then place it over the bowl). Allow the dough to rise in a warm, draft-free place until it has doubled in bulk. This primary rise can take up to 2 hours, depending on the warmth of your environment. Baker’s Tip: For a consistently warm rising environment, you can warm your oven to its lowest setting for just 1 minute, then turn it off. Place the covered bowl of dough inside the warm, turned-off oven and close the door.
4. Once the dough has successfully doubled in size, gently punch it down to release the air. Generously grease two standard-sized loaf pans with butter; this helps prevent sticking and contributes to a beautiful crust. Divide the dough into two equal portions. Working quickly, shape each portion into a loaf-like mass and place them into the prepared loaf pans. Cover the pans again and allow the loaves to undergo a second rise until the dough nearly reaches the top edge of the pans. This secondary rise typically takes about 45 minutes. To expedite this process, consider placing your loaf pans on top of the oven while it preheats. Preheat your oven to 375 degrees Fahrenheit (190 degrees Celsius) during this time.
5. Bake the loaves for approximately 45 minutes, or until they are deeply golden brown and sound hollow when tapped on the bottom. Once baked, immediately turn the loaves out onto a wire cooling rack to cool completely. While it’s tempting to slice into warm, fragrant bread, it’s best to refrain and let them cool for at least 20 minutes before cutting. This allows the internal structure of the bread to set properly, resulting in a better texture and flavor.