Oatmeal-White Chocolate cookies

By Sarah

I have a serious sweet tooth. I mean serious. I will eat just about anything that’s sweet: hard candy, soft candy, all sorts of sweet baked goods, even pure sugar when I really have a craving. But my favorite way to eat sweet is paired with something salty. That’s the beautiful thing about salt, it enhances the flavor of whatever you’re eating making it just, well, better.

That’s also the beautiful part about these cookies. They’re sweet, after all they’re cookies, but they also have serious saltiness going on. Plus oatmeal. And white chocolate. And they’re crispy. Need I say more? Okay, if you’re not a white chocolate fan I think they will be equally delicious without it. And if you’re not a fan of really crispy cookies, know that this isn’t like standard cookie crispiness. It’s more delicious, with little air pockets inside. Exhibit A:

Crispy Oatmeal-White Chocolate Cookies
Adapted from the Smitten Kitchen who got the recipe from Cook’s Illustrated

1 cup all-purpose flour
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
14 tablespoons (1 3/4 sticks) unsalted butter, slightly softened
3/4 cup sugar
1/4 cup light brown sugar
1 large egg
1 teaspoon vanilla
2 1/2 cups old-fashioned rolled oats (not instant)
6 ounces white chocolate, chopped
flaky sea salt

Whisk flour, baking powder, baking soda, and salt in a medium bowl.

Beat butter and sugars until light and fluffy in a separate bowl. Scrape down bowl with rubber spatula, then add egg and vanilla and beat until incorporated. Scrape down bowl again. Add flour mixture gradually and mix until just incorporated and smooth. Gradually add oats and white chocolate and mix until well incorporated.

Divide dough into 24 equal portions, each about 2 tablespoons. Roll into balls, then place on lined baking sheets about 2 1/2 inches apart. Using fingertips, gently press down each dough ball to about 3/4-inch thickness. Sprinkle a couple of flakes of sea salt on each cookie.

Bake cookies in a 350 degree preheated oven, until they are deep golden brown, about 13 to 16 minutes. Allow cookies to cool for 3-5 minutes before removing them from the pan. I found these cookies most delicious when they had completely cooled down.

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