At first, this seems to be an unusual recipe because it takes traditional cookie goodness such as oats, sugar and white chocolate, and combines it with a touch of salt. Not that unusual, though, when you consider the popularity of fleur de sel caramels and salted caramel sauce.
That said, these salted white chocolate oatmeal cookies are absolutely wonderful. They look like Anzac biscuits but have a crunchy texture that is at odds with its chewy-looking exterior. Plus that hint of salt, love it. And they aren’t that rich, either – I managed to scoff 5 of them in no time at all!
By the way, the recipe says it will make 24. I used the exact ingredients and rolled the cookie balls as specified, and I ended up with 50. No matter, even more reason to nibble another one…
The original recipe is from SmittenKitchen.com and my metric conversions are in brackets below.
Salted White Chocolate Oatmeal Cookies
Makes about 50
1 cup all-purpose (plain) flour
¾ teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon table salt
14 tablespoons (198.6 grams) unsalted butter, slightly softened
1 cup sugar
¼ cup packed light brown sugar
1 large egg
1 teaspoon vanilla extract
2 ½ cups rolled oats (I used quick oats)
6 ounces (170.25 grams) good-quality white chocolate, chopped
½ teaspoon flaky sea salt (like Maldon or fleur de sel), for sprinkling on top
1. Preheat oven to 350 degrees (175 deg C). Line baking sheet with baking paper.
2. Sift flour, baking powder, baking soda, and table salt into a medium bowl.
3. 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.
4. Roll about 2 tablespoons of the dough into balls, then place on lined baking sheets about 2 ½ inches (6cm) apart. Using fingertips, gently press down each ball to about ¾-inch (1.8cm) thickness.
5. Sprinkle a flake or two of sea salt on each cookie (I sprinkled a lot more, because I like salt!)
6. Bake until cookies are deep golden brown, about 13 to 16 minutes, rotating baking sheet halfway through. Transfer cookies to wire rack to cool.
Recipe adapted from SmittenKitchen.com