Drat that Smitten Kitchen. This time I was perusing her blog myself when I came upon this cookie recipe. I was immediately intrigued because I like oats and I love salty with sweet. To be honest I originally intended to make these cookies with milk chocolate, because I am not a fan at all of white chocolate. But I decided to go for it, and they are delicious, especially warm. They are crispy and chewy and sweet and salty and really, really good. They won’t take the place of chocolate chip cookies for me or anything, but if you want a change of pace these are a great idea. My only real change was to add more salt than she calls for on top of the cookies.
Crispy-Chewy Salted Oatmeal White Chocolate Cookies
Adapted from Cook’s Illustrated/Smitten Kitchen
1 cup all-purpose flour
3/4 t baking powder
1/2 t baking soda
1/4 t table salt
14 T (1 3/4 sticks) unsalted butter, slightly softened
1 cup sugar
1/4 cup packed light brown sugar
1 large egg
1 t vanilla extract
2 1/2 cups old-fashioned rolled oats
6 oz good-quality white chocolate, chopped (I used Guittard, which come in discs, and was lackadaisical about chopping them so my cookies were almost white chocolate chunk cookies)
Flaky sea salt, to taste (like Maldon or fleur de sel) (for sprinkling on top)
Preheat oven to 350 F. Line baking sheet with parchment paper or Silpat.
Whisk flour, baking powder, baking soda, and table salt in a medium bowl.
Beat butter and sugars until light and fluffy. 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.
Using a large cookie dough scoop (or small ice cream scoop, about 2 tablespoons), scoop out almost golf ball size balls of dough. Roll between palms into balls, then place on lined baking sheets about 2 1/2 inches apart. Using fingertips, gently press down each ball to about ¾-inch thickness.
Bake until cookies are deep golden brown, about 13 to 16 minutes, rotating baking sheet halfway through. Transfer baking sheet to wire rack to cool.