white chocolate oatmeal cookies with sea salt

How To Make white chocolate oatmeal cookies with sea salt

• Step 1
  In a medium bowl, combine the bread flour, baking powder, baking soda and fine sea salt.
• Step 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.
• Step 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.
• Step 4
  On low speed, add flour mixture and mix just until combined. Do not overmix.
• Step 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.
• Step 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!)
• 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.
• Step 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.
• Step 9
  Slightly press the center of each ball with your thumb and sprinkle with a few grains of sea salt on top.
• Step 10
  Bake at 350 for about 15-20 minutes, rotating cookie sheet once halfway through to ensure your cookies bake evenly.
• Step 11
  Cookies are done when they are just set and not too brown.
• Step 12
  Cool on a wire rack.
• Step 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.
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