My friends know that I don’t’ camp (for better or worse, but never for camping.) My husband and I are sort of camping out in a lovely home on Amelia Island. Heeding my children (“Mom, no more stuff!”) and my husband (“we are renting the house—you can’t redecorate”), I have been mostly good. Recently, though, I had to spring for a KitchenAid stand mixer and I have started baking for our Friday stitching group.
Last Friday’s treat was “Crispy White Chocolate Oatmeal Cookies” from Smitten Kitchen, one of my favorite food websites. Hints and Tips: make the cookie drops thick so that they don’t spread out too much and next time, I will add ¾ cup of chopped pecans.
Crispy Salted Oatmeal White Chocolate Cookies
Adapted from Cook’s Illustrated by Smitten Kitchen
The original recipe didn’t have white chocolate in it, but it really works wonderfully in here. Even if you’re a dark chocolate fan. Watch out, use the good stuff and this may even convert you.
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 (not “white chocolate” chips; they’re almost always artificial. I am adamant about this.)
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.
4. Sprinkle a flake or two of sea salt on each cookie
