{Crispy and Delicious}
I haven't baked cookies since high school. But for some reason, I really wanted to bake cookies today. I was debating between a few of my bookmarked recipes, but smitten kitchen's Crispy Salted Oatmeal White Chocolate Cookies won me over. How can you resist something that has that title? And the pictures she posted! I wanted to eat them up right away. I did have to go buy a couple of ingredients, but it was worth it. I absolutely adore white chocolate.
{Ingredients}
Crispy Salted Oatmeal White Chocolate Cookies
{smitten kitchen adapted the recipe from Cook's Illustrated}
1 cup all-purpose flour
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon table salt
1 3/4 sticks unsalted butter, slightly softened
1 cup sugar
1/4 cup packed light brown sugar
1 large egg
1 teaspoon vanilla extract
2 1/2 cups old-fashioned rolled oats
6 ounces good-quality white chocolate bar, chopped
(I used a 4.4oz Lindt bar. Lindt is SO good. And the 4.4 oz was enough for me.)
1/2 teapoon flaky sea salt for sprinkling on top
(I don't have fancy sea salt; I used Trader Joe's)
1. Preheat oven to 350 degrees. Line baking sheet with parchment paper. Whisk flour, baking powder, baking soda, and table salt in a medium bowl.
2. Beat butter and sugars until light and fluffy. Scrape down bowl with rubber spatula, then add egg and vanilla and beat until incorporated. Scrape down bowl again. Add flour mixture gradually and mix until just incorporated and smooth. Gradually add oats and white chocolate and mix until well incorporated.
3. Divide dough into 24 equal portions, each about 2 tablespoons. Roll between palms into balls, then place on lined baking sheets about 2 1/2 inches apart. Using fingertips, gently press down each ball to about 3/4-inch thickness.
4. Sprinkle a flake or two of sea salt on each cookie (I sprinkled a lot more ^^#)
5. Bake until cookies are deep golden brown, about 13 to 16 minutes, rotating baking sheet halfway through. Transfer baking sheet to wire rack to cool.
{Ready to be baked}
So even though I'm baking in a toaster oven, which is obviously smaller than a regular oven, I was ambitious and decided that 1. I'm going to use both racks at the same time and 2. I will fit 12 cookies on each rack.
Yeah, that was probably not the smartest move. Especially since I let the batter just sit while I went and ate dinner. Did that affect it? I'm not sure. But look what happened:
{Cooling down}
The cookies really spread out, which I don't think they were supposed to do. Next time: putting them in the oven right away. If not, I'll probably stick them in the fridge so that they won't spread in the oven.
But despite the spread, the cookies were still DELICIOUS. I love oatmeal cookies and adding white chocolate to them made them heavenly. I still have another bar of Lindt white chocolate left (they were on sale) so I will be baking white chocolate cookies again soon. Stay tuned! ;)
{Ingredients}
Crispy Salted Oatmeal White Chocolate Cookies
{smitten kitchen adapted the recipe from Cook's Illustrated}
1 cup all-purpose flour
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon table salt
1 3/4 sticks unsalted butter, slightly softened
1 cup sugar
1/4 cup packed light brown sugar
1 large egg
1 teaspoon vanilla extract
2 1/2 cups old-fashioned rolled oats
6 ounces good-quality white chocolate bar, chopped
(I used a 4.4oz Lindt bar. Lindt is SO good. And the 4.4 oz was enough for me.)
1/2 teapoon flaky sea salt for sprinkling on top
(I don't have fancy sea salt; I used Trader Joe's)
1. Preheat oven to 350 degrees. Line baking sheet with parchment paper. Whisk flour, baking powder, baking soda, and table salt in a medium bowl.
2. Beat butter and sugars until light and fluffy. Scrape down bowl with rubber spatula, then add egg and vanilla and beat until incorporated. Scrape down bowl again. Add flour mixture gradually and mix until just incorporated and smooth. Gradually add oats and white chocolate and mix until well incorporated.
3. Divide dough into 24 equal portions, each about 2 tablespoons. Roll between palms into balls, then place on lined baking sheets about 2 1/2 inches apart. Using fingertips, gently press down each ball to about 3/4-inch thickness.
4. Sprinkle a flake or two of sea salt on each cookie (I sprinkled a lot more ^^#)
5. Bake until cookies are deep golden brown, about 13 to 16 minutes, rotating baking sheet halfway through. Transfer baking sheet to wire rack to cool.
{Ready to be baked}
So even though I'm baking in a toaster oven, which is obviously smaller than a regular oven, I was ambitious and decided that 1. I'm going to use both racks at the same time and 2. I will fit 12 cookies on each rack.
Yeah, that was probably not the smartest move. Especially since I let the batter just sit while I went and ate dinner. Did that affect it? I'm not sure. But look what happened:
{Cooling down}
The cookies really spread out, which I don't think they were supposed to do. Next time: putting them in the oven right away. If not, I'll probably stick them in the fridge so that they won't spread in the oven.
But despite the spread, the cookies were still DELICIOUS. I love oatmeal cookies and adding white chocolate to them made them heavenly. I still have another bar of Lindt white chocolate left (they were on sale) so I will be baking white chocolate cookies again soon. Stay tuned! ;)
2 comments:
Heavenly! First time I've salivated from a blog.
Stu
YAY! Thanks :D
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