Monday, December 22, 2008
Salted White Chocolate Oatmeal Cookies
The Bear, Matt, and I are in the midst of colds with hacking coughs and sinus issues but we're trying not to let that dampen our Christmas spirits too much!
When a recipe gets mentioned on more than one blog, you know you have to try it - and I thought it would be a perfect gift for my Mom. I made a batch of these crispy, sweet and salty cookies yesterday, packaged them up and gave them to her last night at our family Christmas gathering.
They're really good. I'm not a big white chocolate fan but combined with the oats and the sprinkling of coarse salt...magic.
Crispy Salted Oatmeal White Chocolate Cookies
Smitten Kitchen who adapted from Cook's Illustrated
1 cup flour
3/4 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
14 tbsp (1 3/4 sticks) unsalted butter, slightly softened
1 cup sugar
1/4 cup packed brown sugar
1 tsp vanilla extract
2 1/2 cups old fashioned rolled oats 6 oz good quality white chocolate
flaky sea salt or kosher for sprinkling
Preheat oven to 350. Line baking sheet with parchment paper or Silpat.
Whisk flour, baking powder, baking soda and salt in a medium bowl.
Beat butter and sugars till 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.
Divide dough into 2 tbsp portions for each cookie and 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.
Sprinkle a bit of sea or kosher salt on each cookie and bake until cookies are a deep golden brown, about 13-16 minutes, rotating baking sheets halfway through. Transfer baking sheets to a wire rack to cool.
Makes approximately 2 dozen cookies.