It’s funny. When I first saw this recipe on Smitten Kitchen, there was no doubt in my mind that I’d be making these cookies. I love the combination of salty and sweet and to find such goodness in one cookie is like finding cookie nirvana. So I bookmarked the recipe and quickly forgot about it. Then I bookmarked it again. And again. Well, you know what they say, three times bookmarked is the charm!
I hope you don’t choose to wait as long as I did to make these cookies. I mean it, they are good. Too good! Thin and crispy and that sprinkle of fleur du sel (hell, just use regular ol’ kosher instead) on top, is the icing on the cake. The salt brings an interesting complexity to each bite…it’s like a party in your mouth! As for the white chocolate? Normally, I’d go for dark, but I had some leftover from last Christmas in the freezer. But please, when using white chocolate, buy the good stuff as taste and quality really does matter here. Callebaut all the way.
crispy salted oatmeal white chocolate cookies
(recipe adapted from Smitten Kitchen)
1 c all-purpose flour
3/4 t baking powder
1/2 t baking soda
1/4 t kosher salt
14 T unsalted butter, slightly softened
1 c sugar
1/4 c packed light brown sugar
1 large egg
1 t vanilla extract
2 1/2 c old-fashioned rolled oats
6 oz good-quality white chocolate
1/2 t fleur du sel (or Maldon or kosher)
1. Preheat oven to 350 degrees. Combine flour, baking powder, baking soda, and the 1st salt measurement in a medium bowl.
2. In another bowl, beat together butter and sugar until fluffy. Add in eggs and vanilla until combined. Slowly add in flour mixture and mix until just blended. Add in oats and chocolate until incorporated.
3. Spoon up a large tablespoon of dough and roll it into a ball, repeat for remaining dough. Press down on each ball to slightly flatten and sprinkle a flake or two of fancy salt on each cookie. Bake for 12 – 15 minutes, or until cookies are golden brown. Transfer to wire rack to cool. Makes 24 – 30 cookies.