Oatmeal White Chocolate Cookies with Sea Salt

These sweet delights are crisp on the edges and chewy in the center.


November 2011 | By Roshan Samtani
Oatmeal White Chocolate Cookies with Sea Salt
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at a glance

Main Ingredient

Chocolate

Type

Dessert

Preparation Time

00:00:00


Date Published

November 2011

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 flour
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)

Preheat oven to 350ºF.

2  Using an electric mixer, cream butter and sugars until light and fluffy.

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.

Sprinkle each with coarse sea salt.

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.




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