Crispy Salted White Chocolate Oatmeal Cookies
These Crispy Salted White Chocolate Oatmeal Cookies have a shatteringly crisp exterior with a chewy center for the perfect cookie!
These cookies are one of the first things I started making when I began baking all the time. These, chocolate chip cookies, and brownies were pretty much the only things in my repertoire back in the day. I would make the three so often I had the recipes memorized like the back of my hand.
I love these cookies to death. They were always my favorite of the three (shh, don’t tell!). Probably because I’m a complete sucker for anything involving white chocolate, and any salted sweet. The two combined is my heaven.
And these cookies have a texture unlike anything else I’ve ever tasted. Right out of the oven, they have a shatteringly crisp exterior that crumbles in your mouth in the best possible way. After they sit overnight, they maintain a crispy exterior. They also have a delicious chewiness so after they shatter, so you have that delicious chew everyone loves in a good oatmeal cookie. They’re so good.
Though as I continued expanding my baking repertoire, these cookies fell to the wayside. I stopped making them and replaced them with a plethora of other cookies.
Last night, as I sat in my kitchen, surrounded by softening butter, an array of sugars, organic eggs, oats, and tons of kinds of chocolate, my eyes landed on my bars of white chocolate. The memories of these amazing cookies came whizzing back. My cousin Sami and my friend Paige both remembered devouring the cookies off the cookie sheets.
So, even though these beauties have taken a bit of a break from my kitchen, their back. I know I’m going to be making these all the time again, maybe with a few variations? I’ll be sure to report back if I try any! Make these cookies (be sure you use the salt!). Be sure to share with your family and friends. Repeat as necessary.
Want more oatmeal cookies?
- Sunbutter Oatmeal Cookies
- Peanut Butterscotch Oatmeal Cookies
- Raspberry White Chocolate Oatmeal Cookies
- 1 cup (4.25 ounces) 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, 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, I don’t recommend white chocolate chips
- 1 teaspoon flaky sea salt, for sprinkling on top
- Preheat oven to 350*F. Line baking sheet with parchment paper or Silpat. Whisk together flour, baking powder, baking soda, and table salt in a medium bowl.
- Beat butter and sugars until fully combined 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 barely incorporated. Add oats and white chocolate and mix until just incorporated (don’t over-mix!). I like to refrigerate the dough here for about 15 minutes to prevent the cookies spreading too much, they tend to in this recipe.
- Using an ice-cream scoop (or your hands!) make 1.5-tablespoon sized balls and place on a lined baking sheet. Using fingertips, gently press down each ball to about 3/4-inch thickness.
- Sprinkle a pinch of salt on top of each cookie.
- Bake until cookies are golden brown, about 13 to 16 minutes, rotating baking sheet halfway through. Transfer baking sheet to wire rack to cool.
Recipe from adapted Smitten Kitchen, which was adapted from Cook’s Illustrated