====== Momofuku Crack Pie ======
{{recipes:baking:crack_pie:screenshot_2019-10-12_oat_cookie_recipe.png?600|}}
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===== Ingredients =====
  * 115g (8 tbs) butter at room temperature
  * 75g (1/3 cup tightly packed) light brown sugar
  * 40g (3 tbs) granulated sugar
  * 1egg yolk
  * 80g (1/2 cup) flour
  * 120g (1 1/2 cups) old-fashioned rolled oats
  * 0.5g (1/8 tsp) baking powder
  * 0.25g (pinch) baking soda
  * 2g (1/2 tsp) kosher salt
  * Pam or other nonstick cooking spray (optional)

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===== Info =====
  * **Prep:** 30
  * **Cook:** 40
  * **Serves:** 2 10" pies / quarter sheet pan
  * [[https://milkbarstore.com/blogs/recipes/oat-cookie-recipe|Source]]


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===== Directions =====
  - Heat the oven to 350°f.
  - Combine the butter and sugars in the bowl of a stand mixer fitted with the paddle attachment and cream together on medium-high for 2 to 3 minutes, until fluffy and pale yellow in color. Scrape down the sides of the bowl with a spatula. On low speed, add the egg yolk and increase the speed to medium­-high and beat for 1 to 2 minutes, until the sugar granules fully dissolve and the mixture is a pale white.
  - On low speed, add the flour, oats, baking powder, baking soda, and salt. Mix for a minute, until your dough comes together and any remnants of dry ingredients have been incorporated. The dough will be a slightly fluffy, fatty mixture in comparison to your average cookie dough. Scrape down the sides of the bowl.
  - Pam-spray a quarter sheet pan and line with parchment, or just line the pan with a silpat. Plop the cookie dough in the center of the pan and, with a spatula, spread it out until it is 1/4 inch thick. The dough won’t end up covering the entire pan; this is ok.
  - Bake for 15 minutes, or until it resembles an oatmeal cookie-caramelized on top and puffed slightly but set firmly. Cool completely before using. Wrapped well in plastic, the oat cookie will keep fresh in the fridge for up to 1 week.

{{tag>butter brown_sugar sugar eggs oats}}
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