crispy oatmeal cookies
September 7, 2010 § 4 Comments
Have you heard? There was a hurricane in my part of town, and I survived. A hurricane! Okay, maybe it wasn’t my town, or even my county, but still, my general area. I am so hardcore.
I prepared for this apocalyptic event as I always do (for those many apocalypses), by baking something impractical. At least if I’m going to be trapped inside all day with the rain, I will have something delicious to munch on. The other requirement was that I had to already have all the ingredients in the house, because I’m not going outside in any hurricane. The solution was crispy salted white chocolate oatmeal cookies – despite the exceedingly long name, the ingredient list was short! I even had a fancy bar of white chocolate to use, but I opened it to find a weensy little worm crawling around, and I wish I had a photo if only to document the look of extreme horror on my face.
Luckily I also had white chocolate disks, and cookies were promptly baking. These cookies are both delicious and unusual – they’re a departure from the typical soft and chewy oatmeal cookie, but instead are thin and crisp and nearly hollow, and they fall neatly in line with my love of all things salty. In the end, the hurricane only managed a bit of rain and then lots of sun the next day, rendering my cookies unnecessary, but somehow no one minded having them around.
Crispy Salted White Chocolate Oatmeal Cookies – from Smitten Kitchen
The dough here isn’t very salty, so don’t skip the sprinkling of salt on top. Also, use good white chocolate! The chips are usually artificial and kinda weird tasting.
Yield: 24 cookies
- 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 teaspoon flaky sea salt (like Maldon or fleur de sel), for sprinkling on top
Preheat oven to 350°F. Line two baking sheets with parchment paper.
Whisk together 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.
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 few flakes of sea salt on each cookie. Bake until cookies are deep golden brown, about 13 to 16 minutes. Transfer baking sheet to wire rack to cool.