I have a good supply of old fashioned rolled oats for when I make oatmeal buttermilk bread but since I have been trying out some different loaves recently my oats were available to be baked into tasty cookies. It took me a while to decide what recipe to make because I didn't want a hard crunchy oat cookie, nor a cakey thick oatmeal cookie. Then I found this recipe over at Smitten Kitchen which was exactly what I wanted: crispy (without being hard), chewy, buttery, and delicious.
Having good quality white chocolate is key for these cookies. Good white chocolate will have coco butter high up in the ingredients, so-so white chocolate will have it further down, and bad white chocolate won't have it at all! Just a long list of chemicals and binders. eww..
After you mix up the dough it gets divided into 24 portions which is about 2tbsp and each one is rolled into a ball. My boyfriend sat down to help me because it gave him a chance to eat a bunch of the cookie dough. Don't try the cookie dough! It's really delicious and it gets hard to stop eating it. He suggested that we put it in the next batch of ice cream that we make.
Then each cookie is pressed onto a parchment paper lined cookie sheet. These cookies spread so give them lots of room! 2.5 to 3 inches between cookies prevents them from touching each other while baking. Each cookie is sprinkled with salt before baking. The recipe calls for flaky sea salt but a small sprinkle of regular salt works just as well.
I noticed that in the comments for this recipe a lot of people found that their cookies baked into big, thin cookies instead of the slightly smaller and thicker cookie that they were looking for. To prevent the cookies from spreading too much I popped the cookie sheets with the unbaked cookies on them in the freezer until they were thoroughly chilled before baking.
The first tray of cookies still spread a bit more than I liked so I turned up my oven from 350 to 360 and that fixed the spreading immediately.
Honestly though, it doesn't really matter if they spread during baking or not because either way the result was so so delicious. The white chocolate, oats, and salt work together perfectly. For my own good I immediately packed up most of the cookies to give away because they were in danger of being eaten all at once.
Now it's dangerous for me to always have oats on hand..
Crispy-Chewy Salted White Chocolate Oatmeal Cookies
From Smitten Kitchen
1 cup all-purpose flour
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon table salt
12 tablespoons unsalted butter, slightly softened
1 cup minus 1 tablespoon 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 (or just regular salt if you don't have flaky sea salt on hand)
1. Preheat oven to 360 degrees. Line baking sheet with parchment paper 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 and roll them into balls. Then place on lined baking sheets about 2.5 to 3 inches apart. Using fingertips, gently press down each ball to about 3/4-inch thickness.
4. Sprinkle the top of each cookie with salt and then pop the trays in the fridge until the dough has chilled
5. Bake until cookies are deep golden brown, about 13 to 15 minutes (mine all baked in 13 minutes), rotating baking sheet halfway through. Transfer baking sheet to wire rack to cool.