This is a much tested, much lauded recipe from Smitten Kitchen. The original recipe was from Cooks’ Illustrated and labelled as Thin and Crispy Oatmeal Cookies. I’m not a member, hence I can’t see the original recipe and won’t link to it.
Surfing through a few sites with this recipe, I noted their cookies don’t come out as flat as mine did. Hmm. I guess I made mine a bit too small. I used 1 tablespoon scoop of dough and pressed it lightly down.
Crispy Salted Oatmeal White Chocolate Cookies (adapted from Smitten Kitchen)
- 128 grams all-purpose flour
- 3/4 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 198 grams unsalted butter
- 200 grams sugar (I used 170 grams)
- 50 grams brown sugar
- 1 egg
- 1 tsp vanilla extract
- 2 1/2 cups rolled oats
- 180 grams white chocolate, chopped
- flaky sea salt to sprinkle
- Preheat oven to 170 degrees C. Prepare cookie sheets lined with non-stick parchment paper.
- Sift flour, baking powder, baking soda and salt into a large bowl. Set aside.
- Beat butter with both sugars until light and fluffy.
- Add in egg and vanilla extract and beat until combined, stopping to scrape the sides and bottom of the bowl once.
- Add sifted dry ingredients and mix until combined.
- Add oats and white chocolate and fold until combined.
- Scoop cookie dough using tablespoon and place on cookie sheets, spaced around 2 inches apart. I used 1 tablespoon dough per cookie. I think it would be better to use 2 tablespoons.
- Press down lightly and sprinkle top with flaky sea salt.
- Bake for 12-16 minutes until golden brown, rotating cookie sheets halfway through.
- Transfer to wire rack to cool completely.
My cookies are not hollow inside. Darn. I was intrigued by the “hollow inside” aspect described by Smitten Kitchen, which led me to try this recipe.
The taste is a bit too sweet for me, even with the reduction of sugar. Sweetness aside, this cookie is simply divine. The slightly nutty fragrance of oats coupled with the sweet milky bursts of white chocolate, and everything is perfectly completed by the salty tang from the flaky sea salt. Somehow the flavor all melds together so well and makes a very delicious cookie that keeps you reaching for more.