Grandma Jen Cookies

from smitten kitchen by way of commonplace

Cripsy Salted Oatmeal White Chocolate Cookies
Adapted from Cook’s Illustrated

smitten kitchen substituted white chocolate for regular chocolate, and I highly approve of that choice in these 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

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 ¾-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.

Lousy picture, great cookie.

I think that I'm going to call these "Grandma Jen Cookies" (unless she objects!), not because she makes them, but because her allergy to chocolate has us on the lookout for good white chocolate recipes to serve at holidays. This is the best white chocolate recipe I've ever come across. Bar none. Seriously. So good that I would eat one every day if I could. So scrumptious that I have actually convinced myself that they are health food--rolled oats, hello?

I was introduced to these cookies by Amy from commonplace, who brought some freshly bake ones to me one day, for no reason whatsoever other than sheer niceness. If you can arrange to have Amy live in your town, I'd definitely advise it. And if you can have her bake for you, so much the better.

Head on over to Meet Me at Mike's to see what all the fabulous Australian crafters are baking this week!

Comments

[jessica]

Alright, I definitely need to make these cookies!

[geekgirl]

I love oatmeal cookies and any kind of recipe to make new ones. Those look so so good. Never thought of using white chocolate. Thanks for the recipe!

[maya]

yummmmmm! you never said whether i could come over or not??? i guess that's a no.

i'd eat all the cookies anyway, so it's probably for the best.

;)

[Amy]

PS - I am so digging that Milton album currently!

[Amy]

Thanks for the nod Alexis. I like living in the same town as you too!

These are seriously the best cookies EVER. I make a batch at least once a week. I find the key, however, to be using good white chocolate. Since I'm lazy about chopping it up I have found that Whole Food (my husband affectionately calls it Whole Paycheck) brand has a packaged white chunk (here's the key - NOT white 'baking chips') in their baking aisle. I've six or seven bags of them in my pantry currently...

[Linn]

Those look good! I don't usually try white chocolate so I'll have to give them a whirl.

[Sarah]

Yummy!