I have a big problem.
I can't stop eating these cookies.
I was browsing the Smitten Kitchen website (which I am now obsessed with, by the way) and I came across this cookie recipe. I make oatmeal cookies all the time - usually these. But something about these called to me - I had to make them. Right this second.
Smitten Kitchen's Crisp Salted Oatmeal White Chocolate Cookies
Note: these are not really salted at all. Both Bryn (who I had a dinner date with on Friday night which prompted me to make these cookies - what kind of hostess doesn't make dessert?) and Zack had the same response to my lack of saltiness statement "um, that's okay with me." They don't liked salted desserts. I love them. But I love these too.
1 cup all-purpose flour
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon table salt
14 tablespoons (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 white chocolate chips (the original recipe really didn't want me to use white chocolate chips. But that was the only white chocolate that Key Food had, so I used them and it was fine)
1/2 teaspoon flaky sea salt (like Maldon or fleur de sel) (for sprinkling on top)
1. Preheat oven to 350 degrees. Line baking sheet with parchment paper (usually I use tin foil. I'm not sure why. This was way better). Whisk flour, baking powder, baking soda, and table salt in a medium bowl (in the interest of full disclosure, I did not do this. I just added it to the butter/sugar mixture below. Don't tell).
2. Beat butter and sugars until light and fluffy. Add egg and vanilla and beat until incorporated. Add flour mixture gradually and mix until just incorporated and smooth. Gradually add oats and white chocolate and mix until well incorporated (inspired by Zack's mom, I used a wooden spoon for this and not an electric mixer. Old fashioned cooking! Anyone can do it).
3. Divide dough into 24 (I made 39 cookies with this amount of dough - but they were perfectly sized) 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 (if you really want the "salted" thing to come through, I'd add a tiny pinch instead).
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.
I can not stop eating these. These are literally the only things that I have eaten today (except for a bowl of matzo ball soup). I plan to punish myself by going to the gym for a long time tomorrow. Or maybe ritual flogging.