salty chocolate oats (recipe clone from kayak cookies)


1 1/2 cups bread flour

1/2 cup white rice flour

1/2 cup + 1 TB dark double dutch cocoa powder

2 sticks unsalted butter, room temp (16 TB)

1 cup light brown sugar

1/2 cup white sugar

1 ts baking powder

1 ts baking soda

1 ts sea salt

1/2 ts cinnamon

2 large eggs

1 ts pure vanilla extract

2 cups of rolled oats (not quick cooking!)

extra course sea salt for sprinkling the tops

In a medium bowl, whisk all the dry ingredients. 

In a larger bowl, cream the butter and both sugars; add in the eggs, vanilla extract and mix.

Add dry ingredients to the wet and mix till just combined--don't overmix.

Next, by hand, add in the rolled oats. 

Cover dough well with plastic wrap and refrigerate for at least three hours or overnight.

When ready to bake, preheat oven to 375 degrees.

Line up two baking sheets with parchment paper or whatever method you use for baking cookies.

Divide dough into 12-13 large chunks; roll into balls and place on cookie sheet about an inch apart.

Sprinkle tops with sea salt before baking.

Bake for about 14-17 minutes. Halfway through baking, you might need to give the dough balls  a gentle push down to flatten very slightly--be careful not to push too hard as they will crack.  Also rotate pans halfway through baking too.

You'll know they are done when the bottoms are almost crisp/set up and the tops have a gentle crisp to them. It's really easy to overbake them, so definitely check at the 15-minute mark.

Makes 12-13 cookies.