- 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