Comments on: crisp salted oatmeal white chocolate cookies

By: Natalie

Natalie — Tue, 09 Mar 2010 21:36:51 +0000

Wonderful! I made them with white chocolate, as per instructions, but ran out and subbed in some rough-chopped pecans: also delicious. I was worried they’d be spreaders, so I froze them before baking, which helped with the worst of it.

I’ve had some trouble finding high-quality, flaky sea salt here, but realized that there IS margarita rim-salt in the cupboard. Next time, could this work??

By: Sunny

Sunny — Wed, 03 Mar 2010 04:13:49 +0000

OK Deb, that dough, WHAT EXACTLY ARE YOU TRYING TO DO TO ME?? IT LOOKS LIKE BEATEN CHEESECAKE. GOD WHY?? I’m so sad I only have about a cup of oats in my pantry right now. :(

By: Robyn

Robyn — Wed, 24 Feb 2010 18:48:12 +0000

I made these for a cookie contest at work, except I added candied bacon (bacon glazed w/ maple syrup & coated in light brown sugar, then baked until carmelized). They got RAVE reviews!! I’ll find out tomorrow whether they’re a winner.

By: Jen

Jen — Mon, 22 Feb 2010 16:11:49 +0000

These cookies are absolutely AMAZING! I don’t even think that word does the proper justice to how delicous these were.

By: Lisa M

Lisa M — Sat, 20 Feb 2010 07:05:54 +0000

These. are. AMAZING!

Just pulled them out of the oven and I might just eat them all! I might reduce the sugar a little bit next time, but boy oh boy, am I ever glad I doubled the recipe so I could freeze the remainder of the dough!

Thank you for this lovely recipe!

By: Jenny

Jenny — Fri, 12 Feb 2010 07:26:41 +0000

Also I think that underbeating after adding the chips and oatmeal can cause that greasy flattened result. Maybe developing some gluten is necessary, and when I did it, it worked for me. I didn’t use unbleached King Arthur Flour because though it is my favorite flour it’s gluten content makes for hockey pucks when it comes to cookies. I have read in Cook’s Illustrated that white bleached flour makes for tender cookies and I’ve found this to be very true. Also the original recipe calls for you not to over bake this and leave it on the baking sheet to cool to add to the crispiness.

By: Jenny

Jenny — Fri, 12 Feb 2010 06:29:48 +0000

Nicole! I made the same exact thing because there was no lindt white at my grocery, but they did have Lindt white coconut. It was beyond delicious. I also bought a ghiradelli white chocolate baking bar, and found it not very tasty, I think it might have to be lindt and only lindt. BUT, I also made it with a toblerone, and it was like toffee-ish chocolatey sweet heaven!!!! For another half batch I tested a 60% Callebaut dark chocolate and since the chocolate wasn’t too sweet, it was more of an adult cookie I suppose, complex, not to sweet, yummy but more for a chocolate fix.

By: Nicole

Nicole — Tue, 09 Feb 2010 16:58:35 +0000

I made these but substituted the regular white chocolate with Lindt white chocolate coconut bars..-on sale at A&P two for $4.
I broke up two of the bars (but ate two squares). Let me tell you, coconut works wonderfully in this cookie recipe. As for the crispiness of the cookies, I think I like my cookies chewier but these were still wonderful and very easy to make.

By: Francheska

Francheska — Mon, 25 Jan 2010 00:23:55 +0000

I splurged on White chocolate godiva bars just for this!

By: Andrea B

Andrea B — Mon, 25 Jan 2010 00:05:12 +0000

Oh my god I’ve never made anything off a blog 10 seconds after reading it…they’re amazing. Thank you for the fantastic recipe, I want to have them for breakfast with my coffee!