Crispy Salted Oatmeal White Chocolate Chip Cookies!
This weekend’s baking steered away from the usual cupcakes. With a friend staying over and another coming over, I decided cookies would be a great idea.
I had half a bag of white chocolate chips so after a quick google, I stumbled upon this recipe from Smitten Kitchen and had to make them. I changed it up a bit for my personal taste and thought they turned out rather well!
This recipe easily made 24 good sized cookies (and by good I mean if you like your oatmeal cookies flat, these are big!).
Crisp Salted Oatmeal White Chocolate Chip Cookies
(Adapted from Smitten Kitchen)
1 cup all-purpose flour
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon table salt
14 tablespoons (1 3/4 sticks) unsalted butter, slightly softened
3/4 cup sugar plus 2 tbsp
1/4 cup packed light brown sugar plus 2 tbsp
1 large egg
1 teaspoon vanilla extract
2 1/2 cups old-fashioned rolled oats
6 ounces good-quality white chocolate chips (I use Ghirardelli of course)
Course Sea Salt (preferably in a grinder)
1. Preheat oven to 350 degrees. Line baking sheet with parchment paper or Silpat. Whisk flour, baking powder, baking soda, and table salt in a medium bowl.
2. 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.
3. Divide dough into 24 equal portions, each about 2 tablespoons. 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 3/4-inch thickness.
4. Sprinkle a bit of sea salt on top (or as I did, one twist of the grinder).
(Now here’s where I add that I made these without chilling the dough before baking making a flat crispy cookie with gooey white chocolate chips. If you like thicker fluffier oatmeal cookies I recommend chilling the dough for 20 minutes and then baking.)
5. 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.