Monday, June 27, 2011

Salted White Chocolate Oatmeal Cookies


There are some things that just go together. They just have an affinity for one another. Of course, they are tasty on their own, but when put together, they are that much better. Peanut butter and jelly. Oreos and milk. Tomatoes and basil. Eggs and bacon. Bread and butter. These are some of the pairs that belong in the hall of fame, but I have another, newer pairing that I'd like to nominate- white chocolate and salt.


Now I understand that sweet and salty is nothing new. The marriage of dark chocolate and sea salt is pretty familiar to all of us now, often with a bit of caramel for good measure. But I haven't seen white chocolate and salt together all that often. As I've told you often, white chocolate isn't exactly a go-to ingredient for me. I find it outrageously sweet and cloying. It's not something I crave.

However, after biting into one of these shatteringly crisp cookies, all golden and toasty, I'm not sure I'll ever make another chocolate chip cookie again. The oats add another dimension, bringing texture and added crunch. The natural nuttiness of the oats coupled with rich, deep sweetness of the white chocolate once it has been baked for a long time creates a flavor that hints at peanut butter and is utterly irresistible. These cookies are irresistible. Just try to stop yourself from finishing the batch.


Salted White Chocolate Chip Oatmeal Cookies
Adapted from Smitten Kitchen
Makes 24 cookies

14 tablespoons salted butter, at room temperature
3/4 cup sugar
1/2 cup light brown sugar
1 large egg
1 cup self-rising flour
2 1/2 cups old-fashioned rolled oats
6 ounces white chocolate, roughly chopped
1/2 teaspoon flaky sea salt

Preheat the oven to 350 degrees. Cream the butter and both sugars together until light and fluffy. Beat in the egg. Gradually add the flour mixture and beat until fully combined. Add the oats and white chocolate and beat until completely incorporated. Roll the dough into 24 balls, about 2 tablespoons in size. Flatten gently with the back of your hand and sprinkle with flaky sea salt. Bake for 15-16 minutes until deep, golden brown. Let cool.

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