Thin and Crispy Black Sesame Oatmeal Cookie

  • From Food 52 Genius Desserts, an unusual combination that is delicious! Black sesame seeds are toasted until they smell faintly nutty and cooled. Half of the sesame seeds are ground up in a spice grinder and added to the butter. The sprinkling of salt on top is always delicious!

    1 c. (125g) all purpose flour
    3/4 t. baking powder
    1/2 t. baking soda
    1/2 t. fine sea salt
    1/2 c. (70g)roasted black sesame seeds (no need to toast if they are roasted)
    3/4 c. (150g)sugar
  • 3/4 c. unsalted butter
  • 1/4 c. (55g) packed light brown sugar
    1 large egg
    1 t. pure vanilla extract
    2 1/4 c. (205g) old fashioned oats
    1/2 t. coarse sea salt, like Maldon or flour de sea

Heat oven to 350 degrees. Line three sheet pans with parchment.
Whisk together the flour, baking powder, baking soda and salt together.
Grind 1/4 c. sesame seeds and 1/4 c. sugar together until fine and sandy.
In a mixer bowl fitted with the paddle attachment, beat the butter, ground sesame seed mixture, remaining sugar and brown sugar on low until just combined about 20 seconds, increase speed and beat until light and fluffy, about 1 minute.
Add egg and vanilla and beat on medium low speed for 30 seconds. Add flour until incorporated. Gradually add the oats and remaining sesame seeds. Remove from mixer and stir well.
Using a 2 T. scoop roll into balls and flatten slightly. Lightly sprinkle coarse sea salt over the flattened dough balls before baking.
Bake for 13-16 minutes, rotating baking sheets halfway through baking. Cool completely on baking pan.

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2 thoughts on “Thin and Crispy Black Sesame Oatmeal Cookie

  1. krisschindler January 16, 2019 / 3:18 pm

    What I like most about these cookies is how they are loaded with flavor but not overtly sweet. They almost lean toward savory. I wonder Annie, if ever you have experimented with the recipe in a different form, perhaps as more of a bar or maybe a British biscuit.

    • whatsanniecooking January 29, 2019 / 2:48 pm

      Hi Kris-This was the first time I made this cookie but I like the idea of it being a bar and will try that the next time!

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