Monday, December 27, 2010

Salted Oatmeal White Chocolate Cookies

December is cookie month. Cookies for holiday parties, cookies for family and friends, and quite honestly, cookies because I have a ton of time off and need to keep busy! I figured that it was time to introduce a few new recipes into the rotation... the first of which is salted oatmeal cookies. The original recipe is from Cook's Illustrated and then it was adapted a bit by Deb of Smitten Kitchen fame... Love Cook's Illustrated, Love SK, Love Salt... game on.

Happy December Cookie-ing!
  • 1 cup all-purpose flour
  • 3/4 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon table salt
  • 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 oz chopped white chocolate (or chips)*
  • 1/2 teapoon flaky sea salt (for sprinkling on top)*
* The recipe specifically called for "good" white chocolate.  I'm not Ina Garten and I don't have a friend who happens to make the best white chocolate in all of Manhattan... all I had on hand was some white chocolate chips.  They did the trick just fine.  Same can be said of the sea salt.  The recipe suggested flaky sea salt such as "Maldon or Fleur de Sel."  I was pretty happy I had kosher salt as well as normal table salt... it seemed to be fine.  If you can get the good stuff, by all means, if not, use what you have...


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 and white chocolate and mix until well incorporated.

Roll into small cookies (makes about 24). 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.

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