Salted Oatmeal White Chocolate Cookies

I'm not normally a baker. I don't have the patience for precise measurements and as a result, the things I bake usually end up too chewy, improperly rising, or simply not right.

However I'll make an exception for these cookies. I'll struggle through proper measurements and find patience just to be able to have these. These cookies aren't difficult to make - not more than any ordinary cookies - but the flavor and texture is unlike any other cookie I've ever had.

In this recipe, you can substitute the white chocolate for a semi-sweet chip. I haven't tried this- but I assume the flavor would be less delicate and much more about the chocolate (always a good thing).


Ingredients
1 cup all-purpose flour
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon table salt

14 tablespoons unsalted butter, softened 
1 cup granulated sugar
1/4 cup packed light brown sugar

1 large egg
1 1/2 teaspoon vanilla extract
2 1/2 cups old-fashioned rolled oats 
1/2 teaspoon of freshly ground nutmeg (optional- but I like what it adds)

6 ounces of white chocolate, chopped or as chips
1 teaspoon sea salt 

Start by preheating your oven to 350°F with a rack near the middle position. 

Either in a standing mixer or a large bowl with a hand mixer, beat the softened butter and sugars at a medium to low speed until combined. Once thoroughly combined, increased to a medium-high speed and beat until until the mixture is a lighter. 

Be sure to scrape down the sides of the bowl often as the mixture will stick to the sides.

In this case, our liquid are just an egg and the vanilla. Slowly add to the mixture and beat on a medium speed.

Sift or whisk the flour, baking powder, baking soda, and salt together into a separate bowl. 

Slowly incorporate the flour mixture into the butter-egg-sugar-vanilla mixture. I'm emphasizing the word "slowly" here, because if you don't you will end up covered in flour. Continue mixing and slowly add in the oats. Once fully incorporated, add in the white chocolate, followed finally by the nutmeg. 

Using a disher, a large spoon, or an ice-cream scoop (personal preference), divide the dough into small balls. Each cookie ball should be approximately two tablespoons. 

Place onto a baking sheet, lined with parchment paper, spacing each about 2-3 inches apart. For me, this ended up being three separate batches. 

Press the cookie dough balls down slightly and sprinkle with a small pinch of sea salt.

Bake the cookies for approximately 15 minutes, checking around 13. These can quickly go from undercooked to burnt, so don't go anywhere after 13 minutes. 

Remove when slightly golden brown around the edges and seemingly still a bitt gooey in the middle.

Don't eat all of them in one sitting. 24 cookies at once is bad for you.

Enjoy.