Do not make these cookies.
Don’t say I didn’t warn you.
I made these last night in a serious tactical error. Unless my normal stress baking circumstances, I was actually having a really good day and wanted to celebrate with some baked goods. It wasn’t time for dinner yet, so I decided that cookies would be quick to mix up, then I could send them with my husband’s lunches this week for a treat.
Except they were quick to mix up, and then I ate three on an empty stomach, felt woozy from the sugar bomb, then sugar crashed on the couch and never ate dinner.
It was so worth it.
This recent, constant rotation of recipes from Smitten Kitchen, Crumbly Cookie, and 101 Cookbooks is NOT intentional, I swear. They’re just so good! I’m trying to branch out, I promise.
This is not the Quaker Oats recipe. The cookies have delicate crispy edges, a chewy center, and dots of creamy white chocolate. Deb makes you promise to buy good quality white chocolate. I threw in Nestle chips, and while I’m sure they would have been better, I still scarfed down four.
This is not a claim I make lightly, but I may have improved on the original recipe. First, the cookies are really sweet, so I sprinkled considerably more than “two flakes” of salt on each. Second, I added fresh orange zest. I’ve been on a citrus kick, so I had an orange right there and I thought the flavors would work nicely. Boy, was I right! So good.
The oatmeal flavor comes through without being too chewy. They’re quite buttery and rich, so I may sliiiightly reduce the quantity next time (and there WILL be a next time). They’re also so sweet that I may cut down the sugar a bit and see if they’re still crispy enough. However, I’m on a veggies-only diet after last night’s sugar overdose. Wow.
Salted Oatmeal White Chocolate Cookies
Adapted from Smitten Kitchen and Cook’s Illustrated
Makes 2 dozen cookies
1 cup all-purpose flour
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon 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
zest of 2 small oranges (or whatever you have around)
2 1/2 cups old-fashioned rolled oats
4-6 ounces good-quality white chocolate bar, chopped
1/2 teaspoon coarse sea salt, for sprinkling (I used kosher)
1.) In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside. Combine butter and sugars in a mixing bowl and cream together until fluffy and light. Scrape down sides of bowl and add egg, vanilla, and citrus zest, mixing until combined.
2.) Preheat oven to 350F. Line a baking sheet with parchment. Gradually incorporate flour into butter mixture on low speed until all flour is added and mixture is smooth. Stir in oats and white chocolate until well-mixed.
3.) Use a tablespoon or cookie scoop to portion out dough into 24 equal balls. Roll the dough into spheres and place on the parchment-lined baking sheet about 2 1/2 inches apart. Gently flatten the top of each cookie with your fingers. Sprinkle salt on each cookie.
4.) Bake at 350F until golden brown, rotating halfway through, 13-16 minutes. Let sit on tray for a few minutes, then transfer to wire rack to cool completely.