These are scandalously good, yes, scandalously. Do you want to know why? Because I had one bite of one of these cookies and honestly think they’re one of the best cookies I have ever made. Like, top five good. Like, I think that the homemade Oreos just got the boot because I had to make room at the top. I hope the dozens of you who have made them can forgive me.
It took me a long time to get an oatmeal cookie recipe on this site, and the reason was that most people really like oatmeal cookies, but they have a very specific view of what they should be. Some people like them heavily spiced with cinnamon and nutmeg, others want them buttery and nutty and still others think that if they don’t have chocolate chips or large gobs of dried fruit, they weren’t worth the oats they were cooked with. To add further complication, 99.9 percent of oatmeal cookies fall into one of two categories: thick and cakey or thin and lacy, and oh, how it all made my head spin.
Well, meet the new category: thick and shatter-y, and you’ll have to make your own to believe it. They’re crispy, but not because they’re hard or because they’re thin but because they practically hollow out when they bake, leaving you with this… shell of an oatmeal cookie with rich bits of white chocolate scattered about and the tiniest flaking of sea salt on top.
Being not the biggest white chocolate fan and quite bored of every dessert coming with a fleck of expensive salt on top these days, I honestly didn’t expect anything this mind-boggling when I pulled a tray out of the oven, but I couldn’t be happier to be surprised. Now it’s your turn.
One year ago: Pickled Garlicky Red Peppers
Oh, and this: We’re on vacation this week, so will not be able to respond to any comments, (crossing fingers this won’t be the case) typos or questions until we return. But seeing how we’ve left you with dulce ice cream, macaroni and cheese and now these, I bet you don’t miss us at all.
Crispy Salted Oatmeal White Chocolate Cookies
Adapted from Cook’s Illustrated
The original recipe didn’t have white chocolate in it, but it really works wonderfully in here. Even if you’re a dark chocolate fan. Watch out, use the good stuff and this may even convert you.
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, slightly 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. I am adamant about this.)
1/2 teapoon flaky sea salt (like Maldon or fleur de sel) (for sprinkling on top)
1. Preheat oven to 350 degrees. Line baking sheet with parchment paper or Silpat. 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 white chocolate and mix 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. Using fingertips, 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.