White Chocolate Oatmeal Cookies with Sea Salt
2 cbread flour
1 1/2 tspbaking powder
1 tspbaking soda
1/2 tspfine sea salt
3 1/2 stickunsalted butter, slightly cold and cut into 1-inch cubes
2 cgranulated white sugar
1/2 clight brown sugar, packed
2 tspvanilla extract
5 cold-fashioned rolled oats (do not use quick or instant)
2 cwhite chocolate, chopped into small pieces or white chocolate chips
1 tspfine sea salt for sprinkling on top
How to Make White Chocolate Oatmeal Cookies with Sea Salt
- 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.
- Cool on a wire rack.
- *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.