Crispy Salted Oatmeal White Chocolate Cookies

Crispy Salted Oatmeal White Chocolate Cookies

All I wanted to do was bake. A little afternoon activity with Samantha. I was just poking around the internet, looking for something to make, and I found this. I fell, and I fell hard.


Salt? Oatmeal? Brown sugar? Come on.


They are so so good. So good.


Probably my favorite cookie I’ve ever made.


Sam loved the batter, too.


I switched out just a couple of things from the recipe. It’s all about the salt. I used kosher instead of table salt, and instead of just a couple of flakes of sea salt, I am doing a pinch on each cookie. Yes. Each. Cookie.


To die for. I am going to experiment with the baking soda/baking powder ration because I just love the crunch. It’s about as close to Tate’s Chocolate Chip cookies I’ve ever come with homemade cookies.


Make them!

Crispy Salted Oatmeal White Chocolate Cookies
Adapted from Cook’s Illustrated and Smitten Kitchen

1 cup all-purpose flour
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon kosher salt
14 tablespoons (1 3/4 sticks) unsalted butter, slightly softened
1 cup sugar
1/4 cup packed light brown sugar
1 large egg
1 teaspoon vanilla extract
2 1/2 cups old-fashioned rolled oats
6 ounces white chocolate chips
Lots and lots of flaky sea salt (like Maldon or fleur de sel) (for sprinkling on top)

Preheat oven to 350 degrees. Line baking sheet with parchment paper. Whisk flour, baking powder, baking soda, and kosher 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. Stir in oats and white chocolate.

Use a 2 tablespoons baller to scoop out some dough. Roll it between your palms into balls, then place on lined baking sheets about 2 1/2 inches apart. They will spread! Give them room! Using fingertips, gently press down each ball to about 3/4-inch thickness.

Sprinkle a pinch of sea salt on each cookie.

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.

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