You might have already guessed which three words stuck out and made me want to bake these cookies… salted, white and chocolate. This recipe is very closely adapted from Smitten Kitchen, who in turn adapted it from Cook’s Illustrated.
Since I was too lazy to really measure the 2 1/2 inches that the cookies should be placed apart on the baking sheet, I just eyeballed it.
Of course this happened:
But a few did look like cookies after all. And the wobbly cookies tasted just as well…
- 1 cup (125g) all-purpose flour
- ¾ teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon table salt
- ¾ cup (150g) butter, softened
- 1 cup (190g) sugar
- ¼ cup (50g) packed light brown sugar
- 1 egg (L)
- 1 teaspoon vanilla extract
- 2 cups (160g) oats
- 5 ounces (150g) (good-quality) white chocolate, chopped
- 1 teaspoon fleur de sel
- Line a baking sheet with parchment paper.
- In a medium bowl whisk the flour, baking powder, baking soda, and table salt.
- In another bowl beat the butter and sugars until light and fluffy.
- Then add the egg and vanilla extract and beat until incorporated.
- Add the flour mixture gradually and mix until just incorporated.
- Then add the oats and the chopped white chocolate and mix until well incorporated.
- Place the dough in the fridge for 30 minutes.
- Preheat oven to 350°F / 175° C.
- Roll about 2 tablespoons of dough between palms into balls, then place the dough on the lined baking sheets about 2½ inches apart.
- Press down each ball to about ¾-inch thickness.
- Sprinkle two or three flakes of sea salt on each cookie.
- Bake until cookies are deep golden brown, about 13 to 16 minutes, rotating baking sheet halfway through.
- Transfer the baking sheet to a wire rack to cool.