I’m trying to figure out a way to tell y’all that salt on the top of these cookies is a very good idea and will change your world.
But as I write this I keep taking breaks to put an ice pack on my forearm that I burnt on the kettle while making a cup of tea (which I was making instead of having another glass of wine)… so I’m not really sure you should believe me.
HERE is why you should believe me. Because I recently went on a tour of Theo Chocolate in Seattle, and I learnt things. Important things. OK, maybe I mainly remember loving chocolate and the guy on the tour who cracked me up by asking the world’s most obvious questions.
But, what I did learn was when you make these cookies, which I might add have a lovely combination of chewy and crunchy going on, you can say this to your friends:
“The salt on top really adds something, try having a bite with the salt facing the top of your mouth and then for more of a hit, take the next bite with the salt facing your tongue.”
And then you’ll all eat cookies like
wine salt tasting snobs and marvel in the way salt really does bring out sweetness more.
1 ¼ cups (175 g) all-purpose flour
¾ cup (65 g) old-fashioned large flake rolled oats
1 teaspoon ground cinnamon
¼ teaspoon ground nutmeg
½ teaspoon baking soda
½ teaspoon baking powder
¼ teaspoon salt
6 tablespoon (85 g) unsalted butter, at room temperature
1/2 cup (165 g) packed light brown sugar
3 tablespoon (45 ml) honey (golden syrup)
1 large egg, at room temperature
1 teaspoon pure vanilla extract
½ cup (2.5 oz/70 g) whole almonds, toasted and coarsely chopped (OR dark choc chips)
1/3 cup (1.5 oz/42 g) sunflower seeds
½ cup (2.5 oz/70 g) coarsely chopped dried apricots
2 tbsp flax seeds (optional – I didn’t use as I had none)
coarse sea salt for sprinkling
- Preheat your oven to 180°C. Line two large baking sheets with parchment paper and set aside. Toast your almonds.
- In a medium bowl, whisk together flour, oats, ground cinnamon, ground nutmeg, baking soda, baking powder and salt until evenly blended; set aside.
- In a large bowl (or Kitchen Aid), beat together butter, brown sugar and honey using an electric hand mixer on medium-high speed until smooth, creamy and a bit fluffy, about 1 minute. Add egg and vanilla extract and beat until well combined and smooth, about 30 seconds.
- Add flour mixture and beat on low speed until just blended, 10-15 seconds.
- Add chopped almonds, sunflower seeds, flax seeds and chopped apricots. Fold them in until evenly combined using a rubber spatula.
- Roll dough into balls and place onto the prepared baking sheets, spacing them about 3 inches apart.
- Flatten each cookie using the bottom of a dry measuring cup or wooden spoon.
- Sprinkle each one with a bit of sea salt and bake until golden brown around the edges, about 8-10 minutes.
- Let cookies cool for 1 minute on the baking sheet before transferring individually to a wire rack to cool completely.
Storage: These stay soft and chewy for days in an airtight container!
Healthy: 120 calories per cookie