Receta crispy salted oatmeal white chocolate cookies
these cookies are INCREDIBLE! i am not exaggerating - they are perfection. the crispy cookie and the white chocolate would be amazing on their own but the addition of the sea salt - oh my! the salty crunch on top makes these cookies one of the best i have ever made.
the only bad part of these cookies - they didn't last very long :)
crispy salted oatmeal white chocolate cookies
Makes 24 cookies. Published January 1, 2008. From Cook's Illustrated.
adaptations via smitten kitchen
Ingredients
- 1 cup unbleached all-purpose flour (5 ounces)
- 3/4 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon table salt
- 14 tablespoons unsalted butter (1 3/4 sticks), softened but still cool, about 65 degrees
- 1 cup granulated sugar (7 ounces)
- 1/4 cup packed light brown sugar (1 3/4 ounces)
- 1 large egg
- 1 1/2 teaspoon vanilla extract
- 2 1/2 cups old-fashioned rolled oats (see note)
- 6 ounces good-quality white chocolate bar, chopped
- 1/2 teaspoon flaky sea salt (I couldn't find flaked sea salt so I ground some fleur de sel with a mortar and pestle)
Instructions
Adjust oven rack to middle position and heat oven to 350 degrees. Line 3 large (18- by 12-inch) baking sheets with parchment paper or silpat.
Whisk flour, baking powder, baking soda, and salt in medium bowl.
In standing mixer fitted with paddle attachment, beat butter and sugars at medium-low speed until just combined, about 20 seconds. Increase speed to medium and continue to beat until light and fluffy, about 1 minute longer. Scrape down bowl with rubber spatula. Add egg and vanilla and beat on medium-low until fully incorporated, about 30 seconds. Scrape down bowl again. With mixer running at low speed, add flour mixture and mix until just incorporated and smooth, 10 seconds. With mixer still running on low, gradually add oats and mix until well incorporated, 20 seconds. Add white chocolate and give dough final stir with rubber spatula to ensure that no flour pockets remain and ingredients are evenly distributed.
Divide dough into 24 equal portions, each about 2 tablespoons, then roll between palms into balls. Place cookies on prepared baking sheets, spacing them about 2 1/2 inches apart, 8 dough balls per sheet (see note). Using fingertips, gently press each dough ball to 3/4-inch thickness. Sprinkle the tops with a pinch of sea salt.
Bake 1 sheet at a time until cookies are deep golden brown, edges are crisp, and centers yield to slight pressure when pressed, 13 to 16 minutes, rotating baking sheet halfway through. Transfer baking sheet to wire rack; cool cookies completely on sheet.
recipe notes: To ensure that the cookies bake evenly and are crisp throughout, bake them 1 tray at a time. Place them on the baking sheet in 3 rows, with 3 cookies in the outer rows and 2 cookies in the center row. If you reuse a baking sheet, allow the cookies on it to cool at least 15 minutes before transferring them to a wire rack, then reline the sheet with fresh parchment before baking more cookies. We developed this recipe using Quaker Old Fashioned Rolled Oats. Other brands of old-fashioned oats can be substituted but may cause the cookies to spread more. Do not use instant or quick- cooking oats.
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