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Aug 25, 2012 01:20 PM

Salty Oat Cookies

Has anyone ever tried to make these-the ones that are so addictive at Teaism in DC? I've tried twice now and I'm not satisfied. The first I made with all all-purpose flour and all butter-they were good, but they missed on that unique texture of dense/crumbly/chewy. Then I tried the "All Cakes Considered" recipe, the one that calls for all rice flour and almost all lbutter-flavored shortening (just 3 T of butter). I really didn't like these-the texture was a weird mix of dry and almost gritty or something. Those who post the ACC recipe say the shortening and rice flour are listed on the cookie wrapper at Teaism... But I believe these cookies are actually made by Kayak Cookies ( and the ingredient list there specifies all wheat flour and all butter.
The texture of the rice flour was really off. So now I'm thinking of going half butter/half shortening, and all regular all-purpose flour. If you look at the picture on Kayak, you can see the texture in the half cookie. It's not exactly like a scone, but sorta.
Anyone have any suggestions? I live about 75 miles from DC and even I can't justify a trip into town just for cookies.

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    1. Since recipes seem to have a way of reappearing on the Internet, I can't say this is any different than those you have already researched but if it helps, it's worth the post.

      1. Here's smitten kitchens version - she adds white chocolate but you do not have to.

        1. This thread is a long exploration/search for the same, may have some solutions for you:

          1 Reply
          1. re: Caitlin McGrath

            So... I made the DCist recipe, with 1.4 rice to 1.75 cups all purpose flour-I also toasted the oats in a tablespoon of butter before mixing them in. I really did like the deepened flavor that imparted. But the cookies-while yummy-were really more like the Toll House variety. the rice flour did impart a lightness that I really liked. and also they got very soft, very quickly. It was really humid yesterday. i left them in the oven overnight (gas pilot) and they had dried out this morning, so I stored them in a tupperware container. I was thinking maybe the technique could be an issue? The methods of all these are the typical cookie type of creaming butter and sugar, add eggs, add dry ingredients. Maybe I will try more of a biscuit/scone method of cutting the butter into the dry ingredients - including the oats. probably I would have to go with 1 egg instead of 2. And maybe cut down on the brown sugar, since I think that contributes to the moisture issue.
            Also the only specialty salt I have is Celtic gray. I think the crystals are too large and coarse. And the salt is pretty minerally.
            I really need to get some Maldon for these.
            Any thoughts?

          2. Just wondering if you had any success in replicating the Salty Oats Cookies.

            I could kick myself because I saw when the originator was featured on "Recipe for Success" years ago and they offered the recipe online. I had it, made it once, didn't like them, and threw out the recipe. But now that I've been to Teaism and have had the originals, I would have liked to have tried that recipe again to see if I could make them that way (I know I didn't make them that big).

            4 Replies
            1. re: Thanks4Food

              I just bought some more of these when I was in Boston a few weeks ago. I have had no luck in reproducing them - even as I increase the oats:flour, my cookies are always softer and less oat-y. Her cookies must be mostly oats with very little flour. They're almost like a dense scone.

              Here is the ingredient list (there is no brown sugar):
              organic oats, wheat flour, organic raisins, butter, cane sugar, organic eggs, vanilla, kosher salt, baking powder, baking soda

              1. re: emily

                I've never had the Kayak ones, but I have some basic suggestions that might get you closer to your desired result of a denser, oatier cookie...
                - Use a 2:1 ratio of oats to flour
                - Try thick-cut rolled oats
                - Use *bread* flour

                  1. re: emily

                    Hi Emily,
                    Woud you be willing to share the recipe when you achieve success? I'd love to try your perfected recipe.