Comments on: crisp salted oatmeal white chocolate cookies

By: alexis

alexis — Fri, 27 Jan 2012 22:05:16 +0000

I probably should have read ALL the comments because I had the classic case of cookie spread described by others. I took these little disasters to work, and ya know what? People FREAKED out about how much they loved them and yelled at me for maligning them! They are by no means attractive but in the end they really appeal to people. Im going to try to make these again for my own satisfaction but I have a feeling my coworkers would kill me if I corrected the “mistake” that made them flatten out!

By: Kelly D

Kelly D — Wed, 25 Jan 2012 20:34:12 +0000

OH. MY. GOODNESS. Delicious. I think calling these oatmeal is a bit of a misnomer. They have oatmeal in them, yes, but they are far from traditional oatmeal cookies. To me they are like blondie brownies in cookie form. It is the caramelized sugar and butter goodness I think.

I was nervous about the salt, I knew it would taste good, I just didn’t want to accidentally put too much and then ruin the cookies. But just a couple of flakes were perfect!!

By: Anna

Anna — Mon, 16 Jan 2012 21:29:31 +0000

Made these for a baby shower this weekend & gave the extras to my dad. Just got this text message from him: “I think that was basically the best cookie I’ve ever had in my life. Thank you.”
Had to pass the compliment along!!

By: Caroline

Caroline — Sat, 07 Jan 2012 18:58:28 +0000

Hi Deb! Same here, I’ve been following along for a little while, but this is my first time commenting. I was searching for an oatmeal cookie recipe for a desert I decided to make for a dinner party tonight: maple ice cream sandwiches! I just tasted one of the cookies (I omitted the chocolate) while my ice cream churns… and they’re EXACTLY what I was looking for! Thanks so much.

(For the record, mine did spread quite a bit, but they’re crispy, with a little bit of chew to them, and 100% delicious. My salt could be saltier though… I used Himalayan salt.)

By: mair

mair — Tue, 03 Jan 2012 05:38:14 +0000

Hi Deb! Just wanted to give you a million thanks for sharing this recipe. I’ve repeated it many times in the last three months. Earlier, I found some dough balls I had frozen two weeks ago, threw them into the toaster oven and ten minutes later the cookies were as tasty and light and crispy as ever! Thanks again! Happy new year!

By: deb

deb — Wed, 28 Dec 2011 22:07:24 +0000

Hi Angela — Granulated or white sugar.

By: Angela

Angela — Tue, 27 Dec 2011 20:51:46 +0000

Hi! First time caller, long time listener. :) Regarding the recipe, when you say sugar, you mean regular every day sugar, not caster sugar? Love your site!

By: deb

deb — Tue, 20 Dec 2011 00:26:36 +0000

Hi Courtney — No, it’s not just you. The comments to date have definitely made it sound like people get different results from these — many spread thin, some stay thick like mine. People seem to like them either way but they’re definitely something I need to get back and retest one day.

By: Courtney

Courtney — Mon, 19 Dec 2011 17:41:40 +0000

I hate to say this since all the reviews for these cookies are so smashing… but I made these cookies this weekend and was so disappointed… Something was just way off about them. They seemed to spread way to much when baking and weren’t puffy at all. They also were very inconsistent in how each tray cooked. Some trays turned out okay and others were a disaster. Maybe I screwed up the recipe somehow? I did use White Chocolate Chips (Sorry Deb!!) but it was all I had on hand. Maybe that was the problem? I think I need to try again!

By: Hillarybug

Hillarybug — Sun, 18 Dec 2011 17:56:41 +0000

I followed the recipe exactly and my cookies were wonderful. I took them to a party and everyone raved. Great recipe!