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Salty Oats Cookies

4
4chowpups May 31, 2007 11:22 AM

Does anyone have an original recipe for these cookies?? They originated on the Cape and are sold here in Boston and in D.C. too. I tried to make them from a recipe posted on the web somewhere but the texture was off. These cookies are big, dense and puffy-not flat and soooo good. TIA!!!!

  1. 4
    4chowpups Jun 1, 2007 01:59 PM

    Okay, going to try getting this back in circulation...(CANDY help!!!!)

    5 Replies
    1. re: 4chowpups
      f
      fearlessemily Jun 1, 2007 02:52 PM

      Hey there --

      This looks like it might be what you're after...

      http://bakingsheet.blogspot.com/2005/...

      Emily

      1. re: fearlessemily
        4
        4chowpups Jun 1, 2007 06:09 PM

        Thanks for the try Emily but these are the ones that I did make around Christmas (I even got the rice flour) but they are not the same at all...these are flat and the ones from Salty Oats are dense and have a rise to them...

      2. re: 4chowpups
        Candy Jun 13, 2007 10:57 AM

        i just checked every book I have that might have the recipe. I don't have it. I wonder if Yankee Magazine might have a recipe index, assuming they have a website. Their cookbook I have is too old. Sorry I cannot help this time.

        1. re: Candy
          4
          4chowpups Jun 13, 2007 04:08 PM

          Thanks for hearing my SHOUT for you...btw, love the girls (obviously true hounds in every sense of the word!)!!!

          1. re: 4chowpups
            Candy Jun 13, 2007 04:51 PM

            They are into avocados tonight.Everything must be tasted. True Chowpoodles.
            http://i3.photobucket.com/albums/y75/...
            e-mail me anytime at cgrover@kiva.net. Address is also at my profile.Sorry I could not help. I could tell you horror stories about what has been ingested with frantic calls to the vet!

      3. beetlebug Jun 2, 2007 01:06 PM

        This past winter, I played around with making these cookies. Mostly because I just can't spend $2.50 for a cookie on a regular basis. Instead, I was making these cookies every week for two months straight. I had to stop that too because my pants were getting snug.

        I started with this base recipe from the Martha Stewart show

        http://www.marthastewart.com/portal/s...

        I made a lot of adaptations though. Below is the list of her ingredients and my ** depicts my changes and additions.

        1 ¼ cups all-purpose flour*****
        1 ½ teaspoons ground cinnamon
        1 teaspoon baking soda
        ¼ teaspoon freshly grated nutmeg
        ½ teaspoon salt****
        1 cup (2 sticks) unsalted butter, softened, or 1 cup apple butter (a healthier alternative)*
        1 cup packed light-brown sugar***
        ¼ cup honey
        2 large eggs
        1 ½ teaspoons pure vanilla extract
        3 cups Quaker Old-Fashioned Rolled Oats
        1 cup dried cherries**

        * What has worked well is one stick of butter and ½ cup apple butter OR 1.5 sticks of butter and ¼ cup apple butter.

        **I used ½ cup dried cherries or dried blueberries, 1 cup bittersweet chocolate chips and 1 cup of unsweetened coconut. The dried blueberries are my favorites.

        *** I’ve used as little as ¾ cup brown sugar because I ran out. The cookies turned out fine.

        **** I also added 1 t+ fleur de sel

        *****to have the semblance of "healthy", I've also used 1/2 cup wheat flour + 3/4 APF.

        The cookies taste best after they've cooled. They still have the slightly crunchy exterior. After storing them in tupperware, they do get soggier but the flavor is still great. I think the unsweetened coconut makes a huge difference in this cookie.

        This winter, I'll modify this recipe some more to bring in cocoa powder, to make it a chocolate oatmeal cookie.

        2 Replies
        1. re: beetlebug
          beetlebug Jun 2, 2007 01:07 PM

          I did find the recipes on-line but a friend tried them and said they didn't come close. I didn't even consult them when making the above cookies.

          1. re: beetlebug
            4
            4chowpups Jun 2, 2007 01:53 PM

            Oh Thank you sooo much, I too worry about the snug waist line but I cannot get into Boston on a regular basis (THANK GOD) and you're right the price is steep. I'll be making these once the muggy weather breaks!!!

        2. b
          butterfly Jun 2, 2007 02:11 PM

          Did you try this one?

          http://www.dcist.com/2005/07/27/bakin...

          I haven't tried this recipe yet, but it's on my short list... I used to live in DC and I really miss these cookies.

          7 Replies
          1. re: butterfly
            4
            4chowpups Jun 2, 2007 04:09 PM

            this is the same recipe as posted above although your recipe gives technique so maybe I'll have to try it with the recommendations and see what comes out!!! thank you for the search!!!

            1. re: 4chowpups
              b
              butterfly Jun 2, 2007 05:34 PM

              Please do report back. I actually had this recipe on hand, because I've been dreaming about these cookies lately. Luckily, I'll be visiting DC in a month and will get a fix. But I'd really love to learn to make them myself.

              1. re: butterfly
                d
                Difromphilly Jun 2, 2007 05:59 PM

                Where do you buy them in DC?

                1. re: Difromphilly
                  4
                  4chowpups Jun 2, 2007 07:09 PM

                  Teaism in DC...clink on the link above that butterfly posted, there are a few shops I think...I'm in Boston. You can also order them on the web I think.

                  1. re: 4chowpups
                    b
                    butterfly Jun 3, 2007 10:30 AM

                    Here's their website. I don't think they sell the Teaism version anywhere but the shops/restaurants:

                    http://www.teaism.com

                    P.S. The photo on bakingsheet.blogspot.com doesn't look at all like the cookies in question... DCist's do.

            2. re: butterfly
              s
              Shooley Aug 27, 2011 05:37 AM

              Where's the salt in this recipe???

              1. re: Shooley
                THewat Aug 27, 2011 08:47 AM

                Shooley, all of these recipes use salt to finish.

            3. beetlebug Jun 13, 2007 08:46 AM

              Here is an article from today's Washington Post about the author's search for the recipe as well as her experimentation:

              http://www.washingtonpost.com/wp-dyn/content/article/2007/06/12/AR2007061200388.html

              http://projects.washingtonpost.com/re...

              7 Replies
              1. re: beetlebug
                4
                4chowpups Jun 13, 2007 10:43 AM

                Thanks Beetlebug. Loved the article, it was too funny. I still haven't tried these yet and I do agree with her, I think it is all in the technique. I did make the recipe found in the first blog and as someone said (was it you?) the texture was all wrong. What separates these cookies is the texture-fat and dense.

                1. re: 4chowpups
                  b
                  butterfly Jun 13, 2007 04:10 PM

                  In my experience, this kind of cookie (fat and crumbly) works best when the dough is very cold (I stick it in the freezer in between batches) when you spoon it out. But I still haven't tried this recipe... soon.

                  1. re: butterfly
                    4
                    4chowpups Jun 19, 2007 06:04 AM

                    So, I did make the DCist recipe last night. I thought these cookies were FANTASTIC. I added raisins and chilled as stated. The cookies were not the same consistency as Salty Oats (I do wonder if she uses rice flour) and were still flatter than hers but they tasted sooo good.

                    1. re: 4chowpups
                      beetlebug Jun 19, 2007 06:35 AM

                      Thanks for the report. My baking days are on hold until the fall (no a/c in the apt). But, these will now go to the top of the list.

                      1. re: beetlebug
                        4
                        4chowpups Jun 19, 2007 09:19 AM

                        Hey, I know you're in Boston area right??? There is a great breeze today! ; )

                        1. re: 4chowpups
                          beetlebug Jun 25, 2007 02:55 PM

                          I am but I'm also trying to cut down on the sweets. I wonder though, instead of the rice flour, subbing in wheat flour instead. According to the Kayak cookie web site, she uses wheat flour. The rest of the technique from DCist's blog, I would keep the same. I would also probably keep my unsweetened coconut. I can definitely taste it in the chocolate cookie.

                          1. re: beetlebug
                            4
                            4chowpups Jun 25, 2007 04:13 PM

                            I will try your version next and thanks for the input re. the ww flour. I too shouldn't be making them because they are soo good I can't stay away...maybe I'll freeze for the beach??? (any excuse!)

              2. rilkeanheart Jun 19, 2007 09:42 AM

                Did anyone see the episode of "Recipe For Success" on the Food Network months ago? The show profiled the creator of "salty oats cookies" as she tried to expand her business.

                Anyhoo, I found her website.

                http://www.kayakcookies.com/products....

                1. THewat Aug 24, 2011 06:58 AM

                  I'm bumping this thread in the hope that between 2007 & now someone has nailed a recipe for these. I ran into the chocolate pecan version from Kayak a couple of months ago & they are quite wonderful. Of the recipes on this thread, I think this comes the closest: http://projects.washingtonpost.com/recipes/2007/06/13/salted-oatmeal-cookies/

                  The Kayak website is here: www.kayakcookies.com and the list of ingredients for the chunky chocolate pecan salty oats is: butter, cane & brown sugar, organic eggs, vanilla, organic oats, wheat flour, chocolate, coconut, baking powder, baking soda, sea salt, and pecans.

                  I won't have the chance to eat another one made by Kayak for a couple of weeks, so I'm baking blind, but I feel like the recipe above is a little too sweet, among other things. Anyone pleased with their version?

                  9 Replies
                  1. re: THewat
                    q
                    quirkydeb Aug 24, 2011 08:36 AM

                    I really like this version. It's very similar to the Washington Post one, but with raisins and more cinnamon (and I use Penzey's Vietnamese cinnamon). Sometimes they come out puffier than other times, but they're always tasty!
                    http://habeasbrulee.com/2006/12/17/sa...

                    I actually like mine better than the Kayak salty oats.

                    1. re: quirkydeb
                      THewat Aug 25, 2011 02:47 PM

                      thanks quirkydeb!

                    2. re: THewat
                      o
                      odkaty Aug 24, 2011 09:11 AM

                      Serious Eats has a few versions on their website.

                      1. re: odkaty
                        THewat Aug 25, 2011 02:48 PM

                        Anything you've tried Odkaty?

                        1. re: THewat
                          o
                          odkaty Aug 25, 2011 08:49 PM

                          Nah, I'm more of a cookie recipe collector than cookie recipe maker ... every once in a while recipe plus ingredients magically coincide when I need to make cookies, the rest of the time it's the basics that I always have ingredients for.

                      2. re: THewat
                        THewat Aug 26, 2011 02:20 PM

                        today I'm bastardizing the washington post recipe in the following ways:

                        I'm decreasing the sugar to:
                        3 1/2 ounces dark brown sugar
                        2 3/4 ounces sugar

                        And I'm adding:
                        3 ounces toasted pecans
                        4 ounces bittersweet chocolate chunks
                        1/2 ounce shredded unsweetened coconut
                        1/4 teaspoon salt

                        I'm using 2 ounces whole wheat pastry flour & 7 ounces king arthur AP flour.

                        1. re: THewat
                          q
                          quirkydeb Aug 27, 2011 05:32 AM

                          Sounds good. Please post how they turn out!

                          1. re: quirkydeb
                            THewat Aug 27, 2011 04:24 PM

                            Just as cookies, they're really good. I need to get my hands on the real thing again, though - as I said up thread, I'm baking blind. I know mine aren't as neatly shaped & I suspect the consistency is off some. I'll be in Boston mid-September so I'll try to get one then. If anyone is near a sales point & wants to do a comparison bake, I'd be delighted to hear your thoughts / suggestions.

                            1. re: THewat
                              THewat Sep 13, 2011 06:21 AM

                              photo:

                               
                      3. s
                        smtucker Aug 27, 2011 04:49 PM

                        My cousins arrived to visit this week with a bag of the Salty Oats Cookies. I tried a nibble, and have to admit, I do not understand the fuss. Didn't think it was worth the calories. Clearly I am in the minority.

                        1 Reply
                        1. re: smtucker
                          THewat Sep 2, 2011 06:59 AM

                          More for us! :-)

                        2. THewat Nov 13, 2011 07:57 AM

                          So I finally got to do a taste test against the Chunky Chocolate Pecan Salty Oat cookies by Kayak, and this is a pretty good copy. It is based heavily on the 2007 Washington Post recipe.

                          12 tablespoons (1 1/2 sticks) unsalted butter, at room temperature
                          3 ½ ounces brown sugar, (mostly light)
                          2 ¾ ounces sugar
                          1 teaspoon baking powder
                          ¼ teaspoon baking soda
                          ¼ teaspoon ground cinnamon
                          ¼ teaspoon salt
                          2 large eggs
                          1 teaspoon vanilla extract
                          9 ounces flour, (all KA AP, or 1 whole wheat pastry)
                          2 cups rolled oats (not quick-cooking), (8 1/2 ounces)
                          ½ ounce coconut, shredded & lightly toasted
                          3 ½ ounces pecans, toasted & chopped
                          4 ounces bittersweet chocolate chips, slightly chopped
                          Sea salt, for sprinkling

                          In stand mixer, beat the butter for a few minutes on med-high until fluffy. Add sugars, baking powder, baking soda, salt and cinnamon, beating until well blended. Reduce the speed to medium and add eggs & vanilla, mixing until well incorporated. Add the flour, oats, coconut, nuts and chocolate, and mix by hand until everything is incorporated. Cover the bowl with plastic wrap and chill the dough for at least an hour before baking.

                          Preheat oven to 375, use parchment on baking sheet.

                          Form the dough into balls (mine are 2 ounces, Kayak's top 3 ounces) and place about 2 inches apart. Flatten slightly. Sprinkle sea salt generously on top of each ball of dough, as you would sugar. Bake 13 - 15 minutes or until the cookies are puffed & beginning to turn golden, being careful not to over bake. (The cookies should have a tender interior.) Cool on wire rack.

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