white chocolate oatmeal cookies with sea salt
(1 rating)
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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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(1 rating)
yield
serving(s)
Ingredients For white chocolate oatmeal cookies with sea salt
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2 cbread flour
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1 1/2 tspbaking powder
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1 tspbaking soda
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1/2 tspfine sea salt
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3 1/2 stickunsalted butter, slightly cold and cut into 1-inch cubes
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2 cgranulated white sugar
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1/2 clight brown sugar, packed
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2 lgeggs
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2 tspvanilla extract
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5 cold-fashioned rolled oats (do not use quick or instant)
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2 cwhite chocolate, chopped into small pieces or white chocolate chips
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1 tspfine sea salt for sprinkling on top
How To Make white chocolate oatmeal cookies with sea salt
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1In a medium bowl, combine the bread flour, baking powder, baking soda and fine sea salt.
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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.
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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.
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4On low speed, add flour mixture and mix just until combined. Do not overmix.
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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.
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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!)
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7When ready to bake, preheat oven to 350 degrees, take dough out of the refrigerator and let it sit for about 10-15 minutes.
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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.
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9Slightly press the center of each ball with your thumb and sprinkle with a few grains of sea salt on top.
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10Bake at 350 for about 15-20 minutes, rotating cookie sheet once halfway through to ensure your cookies bake evenly.
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11Cookies are done when they are just set and not too brown.
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12Cool on a wire rack.
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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.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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