Monday, October 26, 2015
Crispy Salted Oatmeal White Chocolate Cookies
Salted Oatmeal White Chocolate Cookies
Makes approximately 2-1/2 dozen.
Source: A friend adapted this recipe from Smitten Kitchen and below is HER version - yum!
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, melted
1 cup sugar
1/4 cup packed light brown sugar
1 large egg
1 teaspoon vanilla extract (if you have on hand, vanilla bean paste is amazing
2 1/2 cups old-fashioned rolled oats (NOT quick oats)
6 ounces good-quality white chocolate bar, chopped (not “white chocolate”
1 cup pecans
1/2 teaspoon flaky sea salt (like Maldon or fleur de sel) (for sprinkling on top)
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.
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, pecans and white chocolate and mix just until incorporated.
***I chill the dough for about an hour or two here.
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.
Sprinkle a flake or two 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.