Crisp Salted Oatmeal White Chocolate Cookies

With some free time on my hands I've decided to give some new recipes a try. In the coming week (or weeks ... depends how much time I have on my hands!) I'm finally going to delve into recipe testing some new items for myself. I have grand dreams of infusing butter with tea and seeing what that will bring me.

In the meantime ... I had to try out a new recipe I came across in my reading. If you check my blog at all, or know me, you've probably realized that I borrow recipes from a lot of other bloggers. Some are better than others. This one ... the crisp salted oatmeal white chocolate cookies ... is like crack. Seriously. I was skeptical. I have some variations I'd love to try , but that will probably wait until after I get through this tea phase I've been dying to try.

This recipe compliments itself rather nicely with the combination of white chocolate & salt. The cookies are, in fact, somewhat crispy ... which is just lovely. They're easy and quick, I mean, what more could you want in a cookie? If you need something to whip up to take to your Memorial Day party tomorrow I would say whip a batch of these up and you won't be sorry!!

Crisp Salted Oatmeal White Chocolate Cookies
(yes, the name is long but descriptive!)
adapted from Smitten Kitchen

Prep Time: 15 minutes
Cooking Time: 12 - 15 minutes
Yields: 24 good size cookies

Ingredients

• 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, at room temperature
• 1 cup sugar
• 1/4 cup packed light brown sugar
• 1 large egg, at room temperature
• 1 teaspoon vanilla extract
• 2 1/2 cups old-fashioned rolled oats
• 6 ounces good-quality white chocolate, chopped
• 1/2 tsp seasalt
  

Directions

1. Preheat oven to 350 degrees. Line baking sheet with parchment paper. 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 mix until well incorporated. Fold in the chopped up white chocolate 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. Gently press down each ball to about 3/4-inch thickness.
4. Sprinkle a flake or two of sea salt on each cookie
5. Bake until cookies are deep golden brown, about 13 to 16 minutes, rotating baking sheet halfway through. Transfer baking sheet to wire rack to cool.

These are great dipped in your cup of coffee, with a cup of tea of just by themselves.

Enjoy!!