Crispy Oatmeal White Chocolate Cookies

This is not the first time I made these cookies, and every single time, they turn out wonderfully. Honestly, white chocolate is probably my favorite chocolate in cookies. Sometimes, regular semi-sweet chocolate has a slight hint of bitterness that I don’t prefer in my sweet indulgence. Also, I love white chocolate with cranberries in my cookies – and this is another fantastic, tried-and-true recipe.

Also, I almost never have the time to bake during the day, seeing how I’m busy with work and school throughout the week and during the weekends I’m busy out and about with some errand or another. Baking for me is very much a therapeutic indulgence: something I do in the middle of the night when I am absolutely sick and tired of studying. And because of the unusual free time I had on my hands, you have a wonderful picture of my cookies basking in natural light. I stood in my pathetic excuse of a balcony to get these pictures.

The original recipe called for 14 tablespoons, but I recommend reducing it by two tablespoons. Based on the original recipe, my cookies spread too much – I quelled my frustration by chewing on the admittedly delicious but ugly cookie scraps. Also, texture-wise, these are a good balance between chewy and crisp – but I’m sure if you played around with baking times you could alter these texturally. I didn’t have sea salt so I didn’t use it, but I’m sure they would only improve the cookies.

Crispy Salted Oatmeal White Chocolate Cookies
Adapted from Smitten Kitchen
Makes 24 cookies, about 2.5-3 inches wide, depending

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
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 good-quality white chocolate bar, chopped

1/2 teapoon flaky sea salt (like Maldon or fleur de sel) (for sprinkling on top)

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. (I highly recommend refrigerating the dough for half an hour or so or putting it in the freezer if you’re feeling less patient in order to avoid spreading.)

4. Sprinkle a flake or two of sea salt on each cookie.

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.

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