NOT the Teaism Salty Oat Cookie

I’m no expert at cracking secret recipes.  And those secrets are out there…the surprising ingredient, the unusual method.  When someone comes up with something uniquely delicious, it becomes “the thing”.  The thing that makes you drive across town to pay $2 for a cookie because you can’t get it any other way.  Teaism’s Salty Oat Cookie in Washington, DC is one of those things and this cookie has a loyal following.

So when I ran across a recipe online that claimed to be that cookie recreated (or very similar), I decided to give it a try.

What happened?

NOT the Teasim Salty Oat Cookie

from DCist

Print-Friendly Recipe

  • 3/4 cup unsalted butter, cold
  • 1 cup packed light brown sugar
  • 1/2 cup granulated sugar
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon cinnamon
  • 2 eggs
  • 1 teaspoon vanilla
  • 1 1/4 all purpose flour
  • 1/2 cup rice flour
  • 2 cups rolled organic oats
  • 1/2 cup raisins (I like golden raisins)

Start off with cold butter sliced into small pieces and whipped in your mixer for a minute or so. Because it’s cold it will stick a bit, but don’t fret — scrape and mix (this is an odd way to start a drop cookie, but I went with it).  Next, add both sugars the baking powder, baking soda, and cinnamon. (Again, odd to add leavener and spice directly to the butter and sugar instead of with the flour, but sometimes method is key.)

Combine at a medium speed till the mixture has a crumbly texture. Add the eggs and vanilla and mix again until combined.

In a separate bowl, combine the two flours then, with the mixer on a low speed, incorporate the flour mixture into the butter and sugar. Don’t overmix at this point or your cookies will get tough.

Gently fold in the oats and raisins.  Chill the dough for an hour before dropping by the heaping tablespoon onto baking sheet lined with parchment.  Lightly sprinkle with kosher salt (you will add a little more salt later, so go easy).  Bake on the second rack from the top at 375 for 12-15 minutes or until the edges are golden brown. The cookie should still be soft to the touch so carefully transfer them still on the parchment to a cooling rack.  While the cookies are hot, sprinkle with just a little more kosher salt (use your judgement).

Soooo…

Did it taste like the Teaism Salty Oat Cookie?

Absolutely not.  Not even close.  It was far more buttery and moist and far less thick and dense as the famed Salty Oat.  Don’t get me wrong.  This is an excellent Oatmeal Cookie recipe.  Crispy, chewy, flavorful with strong emphasis on the oats.  In fact, I see myself making this again because my husband is a big fan of the oat cookie genre and this is a very tasty recipe, but it isn’t THE cookie.  So I don’t feel like I’m done with this project yet.  Clearly, more research is needed.

6 Comments

  1. You know, you reminded me of one of the (few) benefits of gluten-free baking… with cookies and brownies and suchlike, you never need to fear overmixing like you do with regular flours. It can result in a smoother cookie when you can stir to your heart’s content. Not something I would trade given the choice, but overmixing is a deadly risk with the average cookie and you reminded me to be happy that I’m free of that risk!

    If you should decide to do any gluten-free baking experimentation in your gourmet journeys, I would be happy to share my “secret” flour combinations and methods with you! I’ve worked hard for them, but it’s more important that the world share the deliciousness. :)

    Reply
    • Hi Bethany, Yes, yes and yes! I have many friends who walk the gluten-free road, some by choice, some by necessity. If you are willing to share, your flour and maybe your 2-3 top baking recipes, I’d love to put them on the blog…giving you full props of course. ;) — H

      Reply
  2. This is such a great article. I should try making my own flour mixture for my cookie. Thanks for giving me an idea.

    Reply
  3. Salty oat cookies seems to be great. I will surely make some of this for this coming Chinese new year. Thanks a lot for sharing the recipe.

    Reply
    • Hmmmm. Intriguing. This cookie has mixed reviews, but even the “failures” sound similar to the famed Teaism Salty Oat. Are you familiar with the Salty Oat? Have you made this recipe? If so, what was your take on their similarity? — H

      Reply

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