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.

Like this:

salted oatmeal white chocolate cookies

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.

salted oatmeal white chocolate cookies

salted oatmeal white chocolate cookies

salted oatmeal white chocolate cookies

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…….

salted oatmeal white chocolate cookies

Salted Oatmeal White Chocolate Cookies
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.

(print this recipe)

This delicious recipe brought to you by Sheri Silver


  1. Cindy Kamm on September 18, 2014 at 10:49 am

    Hi Sheri,

    I’m typically not a white chocolate fan but recently had this same cookie from a restaurant called Tender Greens and it was awesome. If this heinous heat wave ever ends I will turn my oven on again and whip up a batch with your recipe!


    • sherisilver on September 18, 2014 at 5:31 pm

      Please send some heat here – I’m already dreading winter!!

  2. Kristina on September 18, 2014 at 5:03 pm

    I am not really a white chocolate fan, but I am an oatmeal cookie fan. I think I’m going to make these this weekend!

    • sherisilver on September 18, 2014 at 5:29 pm

      I *think* these will convert you – let me know how they turn out! 🙂

  3. PJ on September 23, 2014 at 2:39 pm

    I love white chocolate! We’re soul mates 😉 These look delicious, and I’m a fan of any oatmeal cookie that doesn’t have raisins.

    • sherisilver on September 23, 2014 at 3:22 pm

      Well now that you’re closer I promise to whip up a batch for you! xo

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