Salted White Chocolate Oatmeal Cookies

The best stuff to ever enter my mouth, almost :-)

Today I made very non-vegan cookies with sea salt. Perfect combination to me.



































First of all, can someone tell me why butter, white sugar, brown sugar and flour combined is some of the tastiest stuff out there? (See Above). It is an orgasm in my mouth and I could have eaten the whole bowl. NOTE TO SELF: Do not make cookies right before dinner.

The mess begins

After the mess began, I had my first issue with trying to electrically mix cold butter with sugar. It doesn't work, the butter needs to be at least at room temp if not warmer, no I microwaved it.
(Melted butter on sugar)

Enter flour.

Enter egg

Salted dough balls

Enter white
chocolate chips

Final product = good.

Side dish for cookies:
 Costco flank steak
(cut funny, but not bad)

Crispy Salty Oatmeal White Chocolate Chip Cookies

Recipe adapted from Smitten Kitchen by Sweettooth Blog

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