Exceptio probat regulam in casibus non exceptis ("The exception confirms the rule in cases not excepted"). In other words, an exception proves the rule. Thus, when you make an exception to a rule, a rule must exist. When Roman philosopher and politician Cicero first proposed this concept, he was neither defending nor explaining the reasons for his cookie preferences or rather I should say, exceptions to his preferences. After making the Crispy Oatmeal Scotchies, I can't help but borrow liberally from Cicero's legal principle. Thin, crispy cookies have not been my favorites. If given the choice between a thick, chewy versus a thin, crispy cookie, I would always go for the thicker, chewier one. Truth be told I have been a little dismissive of a thin, crispy cookie, especially one made without any chocolate. It now seems I have discovered an exception to my cookie eating preference rule. Yes, I am shamelessly admitting I had a limiting view of what made for a great cookie. One of the (few) benefits of getting older is the gift of wisdom. Maybe recklessly abandoning rules is another.
Better late than never. Seems we have Geoffery Chaucer to thank for first penning those words. Although over the course of the past eight centuries the original words of this proverb (Better than never is late) have been slightly altered. Prior to making and eating these Crispy Oatmeal Scotchies I might (operative word being 'might') not have acquiesced to the belief that large, flat, thin cookies could be considered 'beautiful'. This may have something to do with the thin, (a little too) crispy chocolate chip, made with margarine, cookies making regular appearances during my childhood. Unsalted butter, toasted oats, cake and all-purpose flour, three kinds of sugar, kosher salt, flaked sea salt and butterscotch chips have permanently changed that perception. Not only do I now see these Crispy Oatmeal Scotchies as 'beautiful', they skew toward the addictive end of the deliciousness continuum.
'There is no passion to be found in settling for a life that is less than the one you are capable of living." (Nelson Mandela). Had Mindy Segal not shared her recipe for these Oatmeal Scotchies, I may lived the rest of my life settling for only those cookies falling within my comfort zone. If I say these cookies are capable of making your heart race, would you think that a bit 'too much'? Let me know your answer after you taste them.
There are many reasons why these cookies are so wickedly delicious. The flavor resulting from oats toasted in the oven is one of them. After spending slightly less than five minutes in a preheated 350 degree (F) oven, the old-fashioned oats take on a subtle nutty like flavor. Two tablespoons of the oats are finely ground (I used a small food processor instead of a coffee grinder). Just as Mindy Segal promised, the ground oatmeal adds a delicate texture to the cookie.
For years I have often used a combination of light and dark brown sugars in cookie recipes calling only for light brown sugar. But this recipe goes one step further as it calls for equal portions of granulated (cane), light brown and dark brown sugars. Cookies always have an added depth of flavor when a combination of sugars are used. The Crispy Oatmeal Scotchies are no exception to that 'rule'.
When I read both teaspoon of kosher salt and a teaspoon of flaky sea salt were part of the dry ingredients, I couldn't help but initially wonder if that was 'too much'. Questioning the cookie goddess? Well let's just suffice to say my preliminary assumption was proven wrong. The combination of the use of these two salts was pure genius.
These thin, flat, crispy cookies did not happen by chance or because of the ingredients. Midway through the baking process the cookies are removed from the oven and given a sturdy tap to deflate them. The baking time for my cookies was slightly longer than the recipe called for, however, my balls of dough were a little larger than 1 1/2 tablespoons. Because of this I ended up giving the cookie tray another sturdy tap during the second half of the baking process. Finally, cooling the cookies on the baking sheet instead of transferring them to a cooling rack helps to ensure their crispiness. (Note: Make sure to store the baked cookies in an air-right container or they will become soft, particularly in more humid weather.)
Every now and then, if you are lucky you make a discovery that changes the way you think about or see the world. In this case, it was the world of cookies. If I had never made these Crispy Oatmeal Scotchies, I would have never experienced another kind of cookie bliss. There is much to be learned from reading Mindy Segal's Cookie Love cookbook. And who knows, you too might even be inspired to make an exception to your cookie 'rules'.
Crispy Oatmeal Scotchies (recipe shared in Cookie Love by Mindy Segal)
Ingredients
1 cup plus 2 Tablespoons old-fashioned oats
1 cup (8 ounces) unsalted butter, room temperature
1/2 cup granulated cane sugar
1/2 cup light brown sugar, firmly packed
1/2 cup dark brown sugar, firmly packed
1 extra-large egg, room temperature
1 teaspoon vanilla
1/2 cup cake flour
1/2 cup all-purpose flour
1 1/2 teaspoons baking soda
1 teaspoon kosher salt
1 teaspoon sea salt flakes
1 generous cup butterscotch chips
Optional: Use toffee bits instead of butterscotch chips for a different flavor variation.
Directions
1. Preheat oven to 350 degrees (F). Line three large baking sheets with parchment paper. Set two aside.
2. Spread oats across one of the parchment paper lined baking sheets. Place in oven and toast until the oats smell like cooked oatmeal (approximately 5 minutes). Remove from oven and allow to cool to room temperature.
3. In a small food processor or coffee grinder, grind 2 Tablespoons of the oats into a fine powder. Set aside.
4. In a medium sized bowl, add cake flour, all-purpose flour, baking soda, kosher salt, flaked sea salt, toasted oats, ground toasted oats and butterscotch chips. Mix together and set aside.
5. Mix together egg and vanilla in a small bowl. Set aside.
6. In the bowl of a standing mixer fitted with a paddle attachment, mix butter for 5-10 seconds.
7. Add all three sugars and beat until butter mixture is pale in color and aerated (approximately 4 minutes). Note: Midway through the beating process, scrape down the sides of the bowl with a rubber spatula.
8. Scrape down the sides of the bowl with a rubber spatula to bring batter together.
9. On medium speed, add egg/vanilla mixture and mix until it resembles cottage cheese (approximately 5 seconds). Scrape down sides and bottom of bowl to bring batter together. Mix on medium speed for another 20 seconds until the mixture is nearly homogeneous.
10. Add all of dry ingredients. Mix on low until batter comes together but still looks shaggy (approximately 30 seconds). Do not over mix.
11. Remove bowl from stand mixer and bring dough together by hand using a rubber spatula or plastic scraper.
12. Using a 3/4 ounce (1 1/2 tablespoon( ice scream scoop, portion dough into 8 mounds onto prepared cookie sheet. Note: Cookies spread considerably when baking so stagger the placement of your cookie mounds.
13. Bake cookies for 8 minutes. Quickly remove from oven, give pan a sturdy tap against the counter or oven to deflate the cookies. Rotate pan and return to oven until edges are a deep golden brown and the centers have fallen (approximately 4-6 minutes). Note: My cooking time was closer to 6 minutes. Midway through the second baking I removed the cookies and gave them another tap.
14. Remove baked cookies and allow to cool on baking sheet.
15. Continue baking using remaining dough. Note: Cookies are best made the day the dough is made.
16. Store cookies in an airtight container to ensure they remain crispy.
