White Chocolate Oatmeal Cookies with Sea Salt
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- 2 c
- bread flour
- 1 1/2 tsp
- baking powder
- 1 tsp
- baking soda
- 1/2 tsp
- fine sea salt
- 3 1/2 stick
- unsalted butter, slightly cold and cut into 1-inch cubes
- 2 c
- granulated white sugar
- 1/2 c
- light brown sugar, packed
- 2 large
- 2 tsp
- vanilla extract
- 5 c
- old-fashioned rolled oats (do not use quick or instant)
- 2 c
- white chocolate, chopped into small pieces or white chocolate chips
- 1 tsp
- fine sea salt for sprinkling on top
1In a medium bowl, combine the bread flour, baking powder, baking soda and fine sea salt.
2In a mixer with paddle attachment, or using a hand mixer, beat butter and sugars at medium speed until light and fluffy -- about one minute.
3Scrape down bowl with a rubber spatula, then add eggs and vanilla and beat on medium speed just until combined. Scrape down the bowl again.
4On low speed, add flour mixture and mix just until combined. Do not overmix.
5With mixer still running on low, gradually add oats followed by white chocolate pieces, and mix just until all the ingredients are combined evenly. Do not overmix.
6Form dough into a loose disk, wrap disk in plastic and let the dough rest in the refrigerator for at least two hours, but preferably overnight. (Don't skip this step!)
7When ready to bake, preheat oven to 350 degrees, take dough out of the refrigerator and let it sit for about 10-15 minutes.
8Pinch off small amounts of dough and roll to about the size of a golf ball. Place balls on a cookie sheet lined with parchment paper, about 2-1/2 inches apart.
9Slightly press the center of each ball with your thumb and sprinkle with a few grains of sea salt on top.
10Bake at 350 for about 15-20 minutes, rotating cookie sheet once halfway through to ensure your cookies bake evenly.
11Cookies are done when they are just set and not too brown.
12Cool on a wire rack.
13*I like to use bread flour in this recipe for a chewier cookie center, but all-purpose flour can be used as well if that's what you've got in your kitchen.