cook's illustrated's salted thin and crispy oatmeal cookies

3/4 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 cup flour
or 5 ounces if weighed
14 tbsp unsalted butter
1.75 sticks, softened but still cool, about 65 degrees F
1 cup sugar
or 7 ounces if weighed
1/4 cup light brown sugar
packed, or 1.75 ounces if weighed
1 whole egg
1 tsp vanilla extract
2 1/2 cups rolled oats
Quaker old-fashioned
1/2 tsp coarse sea salt
or use .25 teaspoon if using kosher salt
This recipe is a fun take on the traditional oatmeal cookie. There are no raisins, and the cookie itself is thin, crispy, and a little salty. Amazing!
Adjust the oven rack to the middle position. Preheat the oven to 350°F.
Line 3 large (18x12") baking sheets with parchment.
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
In the bowl, beat butter and sugars at medium low-speed until just combined, about 20 seconds. Increase speed to medium and beat until light and fluffy, about 1 minute. Scrape down the bowl with a rubber spatula.
Add egg and vanilla. Beat on medium-low to fully incorporate, about 30 seconds. Scrape down the bowl again.
Set the mixer to low and add the flour mixture. Combine until incorporated, about 10 seconds.
With the mixer still on low, follow by adding the oats. Mix until fully combined, about 20 seconds. Stir with the spatula to eliminate any flour pockets.
Divide the cookie dough into 24 equal portions, about 2 tablespoons each, or the size of a #30 cookie scoop. Set 8 portions per cookie sheet into 3 staggered rows of 3, 2, then 3 portions. Press each portion into 3/4" thickness. Sprinkle coarse sea salt on top of each.
Bake each cookie sheet 1 at a time for about 13-16 minutes until color is golden brown, edges are crisp, and centers yield to slight pressure when pressed. Rotate the baking sheet halfway through. Transfer the baking sheet onto a wire rack. Allow cookies to cool on the parchment paper on the baking sheet.
While it feels like a lot, don't hesitate to use the full amount of coarse salt when topping. The cookies, along with the salt, will spread during baking. By cooling the cookies on the baking sheet on top of a cooling rack, they turn out crisper. Store any leftover cookies in an airtight container at room temp.