White Chocolate Oatmeal Cookies With Sea Salt Recipe

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White Chocolate Oatmeal Cookies with Sea Salt

Pamela Dapice

By
@pameladapice

Be prepared for these to go quickly! This recipe produces a big batch and you're going to need it. Crispy on the outside, chewy on the inside, and the salty/sweet combo can't be rivaled. The addition of white chocolate pieces sends this cookie over the moon in flavor.


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Rating:

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Serves:

About 45 large cookies

Ingredients

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
eggs
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

Directions Step-By-Step

1
In a medium bowl, combine the bread flour, baking powder, baking soda and fine sea salt.
2
In a mixer with paddle attachment, or using a hand mixer, beat butter and sugars at medium speed until light and fluffy -- about one minute.
3
Scrape down bowl with a rubber spatula, then add eggs and vanilla and beat on medium speed just until combined. Scrape down the bowl again.
4
On low speed, add flour mixture and mix just until combined. Do not overmix.
5
With 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.
6
Form 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!)
7
When ready to bake, preheat oven to 350 degrees, take dough out of the refrigerator and let it sit for about 10-15 minutes.
8
Pinch 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.
9
Slightly press the center of each ball with your thumb and sprinkle with a few grains of sea salt on top.
10
Bake at 350 for about 15-20 minutes, rotating cookie sheet once halfway through to ensure your cookies bake evenly.
11
Cookies are done when they are just set and not too brown.
12
Cool 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.

About this Recipe

Course/Dish: Cookies