There is a chain of tea houses in DC called Teaism that I adore. They have a great lunch menu and really delicious baked goods. Sometimes on the weekends I will set out on a pilgrimage to the one near my house to get their iced Japanese sweet green tea… I have convinced myself that it cures hangovers, or at least makes them a bit better.
But the tea and its magic powers aren’t even the best thing about Teaism, it’s is their Salted Oatmeal Cookies. These cookies are the perfect combination of sweet and salty, something I always crave. They are chewy, yet have a nice crunch, and always seem to hit the spot.
So this weekend I set out on a mission to recreate them/find the recipe. A writer from the Washington Post had the same thought a few years ago, and it seems Teaism’s recipe is top-secret which of course isn’t surprising. But, they did come up with something close that I used as a guide. I made a few more changes myself, substituting light butter, using dark brown sugar and adding in some nutmeg, and am happy to report the cookies were a big hit!
To start, you whip the butter until it is nice and fluffy with a mixer. If you have one of those amazing Kitchen Aid mixers that you usually only get when you register for a wedding and I covet/want desperately, use that! Unfortunately, I was operating with my slightly crappy, might break any day hand mixer I got for like $6 at Target, oh well.
Then you add in the sugars, baking soda and powder, cinnamon and nutmeg and beat some more. Then add in the eggs and vanilla, and beat until nice and creamy.
All you have to do then, is add in the flour and rolled oats.
Mix that in on a low speed (otherwise you will have a giant flour cloud/mess on your hands). Then you cover the batter with plastic wrap and let it chill in the fridge for about an hour. Part of the trick is trying to resist eating most of the batter before you can make the actual cookies!
Once the batter is done chilling, remove from the fridge and form into cookies. Sprinkle each cookie with a generous shake, or five, of sea salt. Bake in the oven for about 15 minutes.
And there you have ’em! Obviously these cookies didn’t come out tasting just like the ones at Teaism. But, they are pretty close and pretty tasty. They are a really nice twist on the classic oatmeal cookie, and might have to enter into my rotation of cookies I use to soften up/bribe my co-workers with!
12 tablespoons (1 1/2 sticks) light butter, at room temperature
1 cup dark brown sugar
1/2 cup sugar
1 tsp baking powder
1/4 tsp baking soda
1/8 tsp ground cinnamon
1/8 tsp ground nutmeg
2 eggs, large
1 tsp vanilla extract
1 3/4 cups flour
2 cups rolled oats
Sea salt, for sprinkling
In a large mixing bowl, whip butter with a mixer until fluffy, about 3-4 minutes
Add in sugars, baking powder and soda, cinnamon and nutmeg, mixing until combined on medium-high
Add in eggs and vanilla, mixing until combined on medium high
On a low speed, mix in flour and oats until batter is well combined
Cover bowl with plastic wrap, let chill in the fridge for 1 hour
Just before the hour is up, pre-heat your oven to 375º
Line baking sheets with parchment paper, or if you don’t have it, spray baking sheets with cooking spray
Place cookies on baking sheets, sprinkle generously with sea salt
Bake cookies for 15 minutes, being careful not to overbake
Remove cookies from pan, or simply pick up the parchment paper if used, and place on a wire rack to cool
Yields 24 cookies