note: anything italicized are my notes, variations and tips!
The original recipe has chocolate in it, but I used white chocolate and it really works wonderfully in here. Even if you’re a dark chocolate fan. Watch out, use the good stuff and this may even convert you. (I couldnt find a white chocolate bar, at yokes in deer park, which is why I used semi sweet chips instead)
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 or (Dark, Milk or Semi sweet.)chocolate bar, chopped (not “white chocolate” chips; they’re almost always artificial. I am adamant about this.) (I used semi Sweet chips that I coarsely chopped)
1/2 teapoon flaky sea salt (like Maldon or fleur de sel) (for sprinkling on top) (I used spanish sea salt)
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 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 3/4-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(I only did 10 minutes in my propane oven) minutes, rotating baking sheet halfway through. Transfer baking sheet to wire rack to cool.
Amazingness!!! new favorite recipe!