28 May 2008

nothing like a square cookie.

I went on a slight cooking kick a couple weeks back. Every recipe I saw, I wanted to make. It usually was because I realized I had one or two of the key ingredients in the house that I could use and the rest of the stuff could be picked up by my husband on his way home from work. So why not? These cookies were a perfect example of this. Smitten Kitchen had written about them the day before and talked about how they had made her top five favorite cookies ever... so I just had to make them! I had oatmeal... all I needed was white chocolate. And Dave was going to the store anyways... so I did it. I made them. On a whim. And you know what happens when you make cookies on a whim? You don't have room temperature butter. So you put some in the microwave and it gets a little too melty. And then your dough is just a little too thin. Which causes the cookies to spread more than usual when they cook... and then you get square cookies.

But they tasted mighty fine. C'est la vie!

Cripsy Salted Oatmeal White Chocolate Cookies
Adapted from Cook’s Illustrated and Smitten Kitchen

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 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 ¾-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.

1 comment:

Kelly said...

i saw this recipe and was wondering how they really were. i kinda like the square factor even!