crisp salted oatmeal white chocolate cookies

Have you guys ever visited the food blog, Smitten Kitchen?? If you haven’t, we recommend you become fans of it! That is one of the food blogs we check regularly and we always LOVE what she makes. Deb is someone that we look up to in the food blog world. Her blog is just amazing and she is just wonderful at what she does!

We came across this recipe on her blog. Deb claimed that these cookies were scandalously good and that they were the best cookies she’d ever had! We knew right away that we HAD to make them. These cookies are topped with sea salt, and we love that. Salt brings out such great flavors when sprinkled on sweets.

These aren’t your ordinary chewy oatmeal cookies. We love those, but these are taken to the next level. They are crispy,  with bits of smooth white chocolate in them. While these cookies bake, they puff up and hollow out in the center.  The sprinkle of salt on top of these cookies just puts them over the edge and makes them perfect!

We will definitely be making these again!

Here is the recipe we got from Smitten Kitchen

Crispy Salted Oatmeal White Chocolate Cookies

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.