White Chocolate Oatmeal Cookies with Sea Salt
unsalted butter, slightly cold and cut into 1-inch cubes
granulated white sugar
light brown sugar, packed
old-fashioned rolled oats (do not use quick or instant)
white chocolate, chopped into small pieces or white chocolate chips
fine sea salt for sprinkling on top
In a medium bowl, combine the bread flour, baking powder, baking soda and fine sea salt.
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.
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.
On low speed, add flour mixture and mix just until combined. Do not overmix.
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.
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!)
When ready to bake, preheat oven to 350 degrees, take dough out of the refrigerator and let it sit for about 10-15 minutes.
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.
Slightly press the center of each ball with your thumb and sprinkle with a few grains of sea salt on top.
Bake at 350 for about 15-20 minutes, rotating cookie sheet once halfway through to ensure your cookies bake evenly.
Cookies are done when they are just set and not too brown.
*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 Updated: Sat, Sep 22, 2012