Fun fact #1: I LOVE white chocolate
Fun fact #2: In the 3 1/2 years I’ve been writing this blog, I’ve included exactly ZERO white chocolate recipes.
Sure, there was this – but, really? We can do SO much better.
I think, because exactly ZERO members of my family like white chocolate as much as I do, that I tend to not make those treats and desserts. The temptation to eat all the things would be too great, better to serve up what the masses will enjoy.
But – with “National White Chocolate Day” JUST around the corner (9/22 if you’re interested), I thought it was time.
And I rolled out one of my favorite cookies to share with you all.
These cookies are ahMAZING, folks. Not the typical soft, chewy oatmeal cookie, these are (to quote Deb), “thick and shatter-y” – filled with chunks of white chocolate, and a sprinkling of flaky sea salt to round it all out.
Like all “cookie jar” recipes, these are SUPER easy to make. And I dare say that these will even convert the die-hard dark chocolate fans in your life.
And if not? More for you…….
from Smitten Kitchen
14 T. (1 3/4 sticks) unsalted butter, slightly softened
1 c. sugar
1/4 c. packed light brown sugar
1 large egg
1 t. vanilla
1 c. flour
3/4 t. baking powder
1/2 t. baking soda
1/4 t. table salt
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 fleur de sel)
Preheat oven to 350 degrees. Line 2 baking sheets with parchment paper or Silpat.
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, baking powder, baking soda and salt and mix until just incorporated and smooth. Gradually add oats and white chocolate and mix until well incorporated.
Divide dough into 24 equal portions. Using slightly damp hands, roll dough into balls and place on lined baking sheets about 2 1/2″ apart. Using fingertips, gently press down each ball to about 3/4″ thickness. Sprinkle a bit of sea salt on each cookie.
Bake until cookies are deep golden brown, about 13 to 16 minutes. Transfer cookies to wire rack to cool completely.
This delicious recipe brought to you by Sheri Silver