These sweet delights are crisp on the edges and chewy in the center. The addition of sea salt gives it a surprise twist. It also helps temper the sweetness of the white chocolate.
Makes 24 Prep Time 20 minutes Baking Time 13 minutes
1/2 cup butter, softened
1/2 cup sugar
1/2 cup brown sugar, packed
1 large egg
1/2 teaspoon vanilla extract
1 cup all-purpose fl our
1/2 teaspoon baking soda
1/8 teaspoon baking powder
1/8 teaspoon fine salt
1 cup old-fashioned oats
3/4 cup white chocolate chips or chunks
1/2 to 1 teaspoon flaky sea salt
(Maldon, fleur de sel, or any coarse sea salt or kosher salt)
1 Preheat oven to 350ºF.
2 Using an electric mixer, cream butter and sugars until light and fluffy.
3 Beat in egg and vanilla.
4 Sift together flour, baking soda, baking powder, and fine salt. Gradually add to creamed mixture. Don’t overmix.
5 Stir in oats and white chocolate just until combined.
6 On ungreased cookie sheets, drop rounded tablespoonfuls of dough about 2 inches apart.
7 Sprinkle each with coarse sea salt.
8 Bake for 11 to 13 minutes, or just until bottoms are golden brown.
Chocolate-y tip: For the best flavor, use good-quality white chocolate (like Belgian white chocolate or Lindt) rather than white chocolate compound or confectionery coating.
Photography by Patrick Martires | Food Preparation by Roshan Samtani of Homemade by Roshan | Prop Styling by Elaine P. Lim | Props from The Yummy Prop Library
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