For a few days every month, I become a salt slave. I hunger for salt, salt, and more salt. I eat green mangoes with bagoong (salted shrimp paste) and sprinkle them with rock salt. I hoard bags of sampaloc (tamarind), the saltier the better, sucking on them while I’m driving. And I prefer salty chocolates like Hershey’s Max5, a pretzel-chocolate-peanut butter-salt combination that rocks. Saline lunacy is what this all is, I tell you.
So you can imagine my glee when I chanced upon one of my favorite food blogger’s Salty Oats, basically oatmeal cookies with salt sprinkled on them before baking. Doing this instead of mixing the salt into the cookie batter brings the salty flavor to the fore, instead of just complementing the cookie. This was also the first oatmeal cookie recipe that I had come across which called for part rice flour. Because rice flour has no gluten, it prevents the cookie from becoming cakey and/or tough. Actually, rice flour can be substituted for flour in any recipe by up to 25%.
It sounded all good, and I broke all records dashing to my kitchen to make these. In under 20 minutes, I had oatmeal cookies that were cobbled and moist, with a hit of cinnamon, and chewy because of the rice flour. I also added extra raisins to up the nutritional benefit.
You wouldn’t mind getting caught with your
hand in this cookie jar!
I used rock salt in these cookies, as I was worried that fine salt would dissolve into nothingness while baking, and it turned out well. Use a light hand to salt the cookies because too much salt is well, salty.
I love these cookies! This one’s a keeper.
Related “salty” post:
Royce’ chocolate-covered potato chips.