They’re so not! These oatmeal cookies have miso paste in them. Yes, that stuff used in soup and other savory applications. I got the idea when I saw a miso caramel on a menu as a dessert compliment. The saltiness of the miso pairs so perfectly with sweetness. Salty-sweet is arguably the best flavor combo, ever. This is that, but with a deep umami flavor to go along with it!
These actually might be one of my favorite cookies, ever. They have the chewiness and texture you love from oatmeal cookies, but with a far more interesting flavor. Plus, they’re one of those cookies that just seems to get better and better with age, so feel free to leave them hanging around for a week or two…I mean if they’ll last.
The trick with these is to make sure you’re using a white miso paste, which is milder in flavor than, say, a red miso paste. My favorite one to use is actually a chickpea white miso, which has an added perk of being soy-free, if you’re into that kinda thing.
Line 3 baking sheets with silicone mats (or parchment paper).
In a large bowl, combine the oats, flour, baking powder, and baking soda; set aside.
In the bowl of an electric mixer fitted with the paddle attachment, cream together the butter, miso, and sugars for 5 minutes. Add in the eggs and beat on medium-high for 8-10 minutes until glossy. Reduce the mixer speed to low and add in the oats/flour mixture and mix until combined.
Cover the dough with plastic wrap and refrigerate for 3 hours or overnight.
When ready to bake, preheat the oven to 350 degrees.
Scoop the cookies, a an inch or two apart (basically there should be 8 on each baking sheet: a row of 3, then 2, then 3), onto the prepared baking sheets using a 1 and 1/2 to 2 tablespoon-sized cookie scoop. Bake the cookies for 14-16 minutes, turning them halfway through. Allow to cool for 5-10 minutes on the baking sheets before movie them to a wire rack to cool further.