The Best

I made you some cookies!

This is the kind of whispered announcement that makes me weak in the knees. Yesterday afternoon in the movie theatre, Karen passed me a crinkly paper bag filled with giant oatmeal cookies. Two of them were loaded with nuts and dried fruit. The others were garnished only with crystalline grains of coarse salt.

Sigh. Seriously soft, surprisingly light. And yet another moment when I got exactly what I needed: a lift from somebody sweet.

SALTY OATS COOKIES (Recipe adapted from Teaism in DC)

1 1/4 cups all purpose flour
1/2 cup rice flour (white or brown) *very important - gives the cookies their chewy texture
3/4 cup (1 1/2 sticks) unsalted butter, chilled
1 cup brown sugar
1/2 cup white sugar
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp cinnamon
2 eggs
1 tsp vanilla extract
2 cups rolled oats
1/2 cup large raisins *I often omit these
Kosher or other coarse salt, for sprinkling

Preheat oven to 375F, and line a large baking sheet with parchment paper if you have it.
In a medium bowl, whisk together rice flour and all purpose flour. Set aside.
In a large bowl, cream butter with sugars, baking powder, baking soda and cinnamon.
Add in eggs, one at a time, followed by vanilla extract.
With the mixer on low speed, beat in flour mixture. Stir in oats and raisins.
Drop dough, measuring with overflowing 1/4 cup dry measure, on to prepared baking sheet. Sprinkle cookies with salt, giving each cookie a light, but even, coating.
Bake for 12-14 minutes, until the edges are golden brown.
Let sit for a minute or two, then transfer to a wire rack to cool completely before storing.
Makes 12 huge cookies or 20 more reasonably sized ones.

For the 'loaded' version, designed by the smooth-talking, chestnut-haired Karen Foster, add a handful each of dried fruit, coarsely crushed nuts, seeds, and chocolate chips. "Don't be timid," the chef reminded me, "the more, the better!"