Salted White Chocolate Oatmeal Cookies

It’s fall in Rochester. And although fall just happens to be one of my absolute favorite seasons, I’ve been putting off acknowledging it’s arrival.

See, when fall comes, so does the end of vacation, the beginning of crazy season (aka: work) and the necessity of the “Big Switch”.

The “Big Switch” is when I clear out my entire closet of spring/summer stuff and replace it with fall/winter apparel. Since I love shopping almost as much as I love eating… pretty much takes all day.

This was on my big “to – do” list today. But….in the spirit of clinging to a vanishing vacation, I made these instead. I ran across this recipe at Smitten Kitchen, a blog that I frequently drool over. Since I’m a huge fan of the sweet/salty combo I couldn’t wait to try these! And I’m glad I did. Sometimes, procrastination pays off.

Here’s what you’ll need:

Flour, baking powder, baking soda, salt, butter, sugar, brown sugar, egg, vanilla, rolled oats, white chocolate, coarse sea salt

Preheat your oven to 350 degrees. Grease or line two cookie sheets.

In a medium bowl, whisk together 1 cup of flour, 3/4 teaspoon of baking powder, 1/2 teaspoon of baking soda, and 1/4 teaspoon of salt.

In a large mixing bowl, add 14 Tablespoons of butter (approx. 1 3/4 sticks), 1 cup of sugar, and 1/4 cup of packed brown sugar. Mix together until thoroughly combined.

Add 1 egg and 1 teaspoon of vanilla to the butter mixture. Mix well.

Take 6 oz. of good white chocolate and chop it up. (I used Ghiradelli bars, which are 4 oz. each, so it was approximately 1 full bar and 2 squares).

Mmmm…..chocolate. You just know these’ll be good.

Add your dry ingredients to the butter and egg mixture and combine. Then add in 2 1/2 cups of rolled oats and the white chocolate and mix.

Roll approx. 2 Tbsp. of dough into a ball and place onto cookie sheets. (Yes….my cookie sheets are in pretty bad shape. The result of a not so successful Christmas cookie experiment). When you’ve filled your cookie sheets, lightly press down on each ball, so they are slightly flattened.

Top with a few flakes of sea salt. (Don’t use too much!)

Then bake for about 13-16 min., or until golden brown.




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