Sunday, February 13, 2011


A different take on the traditional oatmeal raisin cookie--loved 'em.

Crispy Salted Oatmeal White Chocolate Cookies
Adapted by Smitten Kitchen from Cook’s Illustrated

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 good-quality white chocolate bar, chopped 
1/2 teapoon 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 or Silpat. 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

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.

Note: I used two kinds of white chocolate--one plain, and one with coconut flakes by Lindt.  (Thanks, Jennifer!)


  1. Oooh! I've never felt the need to splurge on sea salt but this recipe might just be the reason. Those look delicous!!

  2. This looks like a winner. Perfect for a special valentine treat!

  3. Don't you love the Smitten Kitchen? Her photos and food look amazing. I've made her broccoli slaw and it is fantastic.

  4. Thank you! I have been waiting (very patiently, I might add) for this recipe -- quite possibly the BEST cookies I've ever tasted. (I might throw in a bit of coconut to try to exactly duplicate your originals.)

  5. Karen: I use sea salt to finish off dishes and to sprinkle over freshly popped popcorn. I think it's worth the splurge.

    Jill: You'll have to tell me what you made for Valentine's Day for your honey.

    Thomas: Broccoli slaw just added to my list. Thanks.

    Jennifer: I forgot to mention the white chocolate with coconut flakes! Lindt white coconut--sooo good.