Salted White Chocolate Oatmeal Cookies

So I haven't told you about my second favourite cookie huh?  My tried and true, delicious and alway welcome?  Well darn, it just so happens I whipped up a batch a few nights ago, and hardly shared.  Truth be told it's because I finally realized the cost of a batch of cookies.  I've always told myself how inexpensive my baking is, I make something for the point of baking, not for eating, so I give it away and I do love to share it.  But I'm thinking I need to be more selective in just how giving I'll be.  This means I have to eat more to bake more, which could definitely be a problem.

Anyways, these are great cookies.  They are filled with oats (get the good kind, around here I'd recommend Anita's.  I love all Anita's products, most of their product is grown in BC, it's milled here in Chilliwack and best of all it's organic.  Try not to love them.  White chocolate is not something I usually like, but here it is delicious and the salt of course is a crucial part of the cookie.  If you can't get your hands on fleur de sel you need a coarse grain salt at least, not to coarse mind you, that wouldn't be good either.

Salted White Chocolate Oatmeal Cookies


This  was the original recipe I've made changes from it.


120 g (1 c) flour
3/4 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
200g (14 Tbsp) butter, softened
200 g (1 c) white sugar
44 g (3 Tbsp) brown sugar
1 egg
1 tsp vanilla
288 g good quality old fashioned rolled oats
6 oz white chocolate, chopped
1/2 tsp fleur de sel (or flaky sea salt)

Method:
Preheat oven to 350 F.  Whisk first four ingredients together in a bowl.

Beat butter and sugars until light and fluffy.  Scrape down the bowl and add the egg and vanilla.  Beat until smooth.  Add flour and mix until just incorporated and smooth.  Gradually add oats and white chocolate until evenly distributed.

Divide into 24 portions, 2 Tbsp each.  Roll into balls and place on silpat 2 inches apart.  Using fingertips gently press each ball into 2 cm thickness.  Sprinkle a little salt on each.

Bake until deep golden brown, about 13-16 minutes.