These cookies aren’t as glamorous or aesthetically delicious as others with melted chocolate or gooey marshmallows, but I promise you they are equally, if not more, tasty. When Deb from Smitten Kitchen says they are among her top 5 favorite cookies, you know they’re good, no matter what the pictures look like. Photography just can’t do justice to these crispy, salty, and sweet treats. Words can’t do much either, so you should probably just go ahead and make them yourself.

Cookies often get the boot on birthdays, where festive cakes and creative cupcakes tend to take over. But when my friend Alyssa said she wanted help baking cookies for her white-chocolate-loving boyfriend’s birthday, I figured this was the perfect time to try out this much lauded recipe. Sure there aren’t any sprinkles, candles, or fondant decorations involved here, but the taste alone is celebration enough.

This is a perfect cookie recipe to make one night with a friend, since the dough doesn’t need to sit for an hour before baking. They came together easily and baked beautifully. Of course there’s always a few ugly ones in each batch, but those are best for testing if they’re poisonous. I loved the sea salt sprinkled on top and I’m pretty sure Alyssa’s boyfriend loved them too.

Crispy Salty Oatmeal White Chocolate Chip Cookies
Recipe adapted from Smitten Kitchen

1 cup all purpose flour
3/4 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
14 tbsp (1-3/4 sticks) unsalted butter
1 cup sugar
1/4 cup packed light brown sugar
1 egg
1 tsp vanilla extract
2-1/2 cups old-fashioned rolled oats
6 oz good quality white chocolate
1/2 tsp sea salt

– Preheat oven to 350 degrees and line baking sheet with parchment paper or a Silpat
– In a medium bowl, whisk together flour, baking powder, baking soda, and salt
– In the bowl of an electric mixer, beat butter and sugars until light and fluffy
– Add egg and vanilla, and beat until well incorporated
– Slowly add flour mixture with mixer speed on medium-low, until just incorporated
– With a spatula, mix in the oats and white chocolate
– Use a medium ice cream scoop or 2 tablespoons to form dough into about 24 balls. Place balls on cookie sheets about 2-1/2 inches apart, and gently press each down
– Sprinkle with a little sea salt
– Bake about 13 to 16 minutes, rotating sheets halfway through. Cookies should be deep golden brown

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6 Responses to “Crispy Salty Oatmeal White Chocolate Chip Cookies”

  1. #
    Joanne — August 8, 2010 @ 6:25 pm

    If there’s one thing I’ve learned in life, it’s to trust Deb implicitly. And to be fair, these look awesome.

  2. #
    Mary — August 10, 2010 @ 2:57 pm

    I love this combo! I can’t wait to try this! Thanks!

    Mary xo
    Delightful Bitefuls

  3. #
    Kim Kelly — August 11, 2010 @ 3:51 am

    These look fantastic! Beautiful pictures as well.

  4. #
    hannah {thepastrykook} — August 14, 2010 @ 11:24 am

    these look gorgeous! great job!

  5. #
    Marisa — August 24, 2010 @ 10:15 am

    Love the lacy look on the inside of these!

  6. #
    Lillian — October 8, 2010 @ 7:27 am

    I just have to say, I’ve made these a couple of times for my family and everyone loves them. Like, I don’t even have enough extra to take to work. These are amazing!

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