New chip on the block

I have a new love and he's a cookie.


For a long time I've been loyal to my choc chip cookie recipe but just once for something different I tested a new version.


I don' think I have ever felt this enthusiastic about a cookie, not even when I finally managed to perfect a french macaron.


When I saw Deb's post on Smitten Kitchen and read her ravings about Salted Oatmeal White Chocolate Cookies I decided that they needed to be baked to be blelived.


So, now, I'm a believer.


These cookies are fantastic.


Crispy, flakey, salty, mmm, good. They are almost hollow inside and they crack like a shell and melt away to salty sweetness in your mouth.


Let me put it this way, about 20 cookies lasted 2 days, I caught DH shoving 5 into his lunch bag, and the only photo I could get was this


Actually there were two others but she kept trying to eat the cookie (can you believe it?!) and so they're too blured.

The only change I made was to use dark chocolate chips, I'm not a fan of white chocolate and I already had the dark choc.

Salted Oatmeal White Chocolate Cookies

Makes 24

140g plain flour

3/4 tsp baking powder

1/2 tsp baking soda

1/4 tsp salt

200g unsalted butter, slightly softened

180g sugar

30g light brown sugar

1 large egg1 tsp vanilla extract

250g old-fashioned rolled oats

170g good-quality white chocolate bar, chopped

1/2 teapoon flaky sea salt (for sprinkling on top)

1. Preheat oven to 190C 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 cookie5. 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.