Whew! That is a mouthful for sure. Every time I try and tell someone about this cookie I have to click through all the ingredients to be sure I explain it correctly! My sweet tooth is in overdrive right now, and I am obsessed with cookies from the Smitten Kitchen blog. This is one of her favorites, so I made them, and was very happy with them as was everyone who tasted them. I usually like a softer cookie, but with these being thin and crisp they are very light. It makes it so easy to eat a couple without feeling too stuffed which of course I love. As I said, my sweet tooth is on high alert at all times these days!!
1 c. all-purpose flour
3/4 t. baking powder
1/2 t. baking soda
1/4 t. table salt
1-3/4 sticks unsalted butter, slightly softened
1 c. sugar
1/4 c. packed light brown sugar
1 large egg
1 t. vanilla extract
2-1/2 c. old-fashioned rolled oats
6 oz. good-quality white chocolate bar, chopped *
1/2 t. flaky sea salt (like Maldon or flour de sea) for sprinkling on top
Preheat oven to 350 degrees. Line a cookie sheet with parchment or Silpat. Whisk flour, baking powder, baking soda, and table salt in a medium bowl.
Beat butter and sugars until light and fluffy. Scrape down the bowl then add egg and vanilla and beat until incorporated. Scrape down the bowl again. Add flour mixture gradually and mix until just incorporated and smooth. Gradually add oats and white chocolate and mix until well incorporated.
Scoop** out a little over a TB of dough, roll into a ball and place on cookie sheet about 2-1/2" apart. Using fingertips, slightly press down each ball. Sprinkle a flake or two of sea salt on each cookie.
Bake until cookies are a deep golden brown, about 12 minutes or longer based on how your oven bakes. Rotate the cookie sheet halfway through. Set cookie sheet on a wire rack to cool.
*SK says that most "white chocolate" chips are almost always artificial. In order for anything to be considered chocolate it must have 20% cocoa butter, and even the Ghirardelli chips I had didn't have any cocoa butter in them. She says using the bar chopped will change our view forever on white chocolate. After making these initially with the chips I already had I discovered the Ghirardelli bar is made of cocoa butter so I bought it and will try it the next time I make them (which will probably be sooner rather than later!)
**If you don't have a cookie scoop, it is an investment that will change your baking world. I have several sizes bought at a restaurant supply, but even Bed, Bath and Beyond has the size that works for most cookies. I usually use mine that holds about 1 TB of dough and then let each scoop of dough be a bit fuller. It makes the perfect size cookie for us. In the past I didn't enjoy making cookies, because I thought they were time-consuming. With the scoop it goes really fast, and I now enjoy baking them.
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