Valentine's Day cookies for your sweet (and sometimes salty?) ones. These crispy cookies, adapted from a Smitten Kitchen recipe, are crispy, salty, and studded with teeny tiny chocolate chips. I can't wait to dip a one in a cup of strong hot coffee or tea after a day on the ski slopes.
Salty Oat and Chocolate Chip Cookies
1 cup all-purpose flour
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon good quality salt
14 tablespoons (1 3/4 sticks) unsalted butter, slightly softened
1 cup sugar
1/4 cup packed light brown sugar
1 large egg
1 teaspoon vanilla extract
2 1/2 cups old-fashioned rolled oats
6 ounces dark mini-chocolate chips
1. Preheat oven to 350 degrees. Line baking sheet with parchment paper or Silpat. Whisk flour, baking powder, baking soda, and table salt in a medium bowl.
2. Beat butter and sugars until light and fluffy. Scrape down bowl with rubber spatula, then add egg and vanilla and beat until incorporated. Scrape down bowl again. Add flour mixture gradually and mix until just incorporated and smooth. Gradually add oats and mini chocolate chips and mix until well incorporated.
3. Divide dough into about 24 equal portions, each about 2 tablespoons. Bake until cookies are deep golden brown, about 13 to 16 minutes, rotating baking sheet halfway through. Transfer baking sheet to wire rack to cool.