These Crispy Salted White Chocolate Oatmeal Cookies have a shatteringly crisp exterior while maintaining 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 repitoire 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 the crispy exterior and gain a delicious chewiness so after they shatter, you have that yummy delicious chew everyone loves in a good oatmeal cookie. They’re so good.
Though, for some reason, as I continued expanding my baking repertoire and even more so after starting Bakerita (because everyone knows food bloggers rarely repeat a recipe), these cookies fell to the wayside. I stopped making them, and replaced them with a plethora of other cookies.
Last night though, when 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 the cookies, and devoured them off the cookie sheets (after devouring half the dough).
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!), thank Deb of Smitten Kitchen for being a culinary genius, and share with your family and friends. Repeat as necessary.Print
- 1 4.25 ounces 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, 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))
- 1 teaspoon flaky sea salt (like Maldon or fleur de sel (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 Smitten Kitchen, which was adapted from Cook’s Illustrated
- Prep Time: 15 minutes
- Cook Time: 15 minutes