crispy white chocolate cookies

this is the second time I’ve made this cookie from smitten’s recipe, and both times I’ve pretty much loved the result. I don’t often make cookies – they feel like a bit hassle especially since I have a small oven and each batch usually makes a tiny mountain of cookies (and therefore require multiple batches).

but these ones are something special – just as she describes, they are essentially a shell of a cookie, reminiscent of a crunchy, crispy tuile rather than the usual stodge of an oatmeal cookie. it’s quite a sweet cookie, and that sweetness is perpetuated further by the white chocolate, but this is tempered by the sprinkle of salt – an addictive combination in all.

I haven’t ever tried it without white chocolate because it’s so good with, so let me know if you do. I used almost exactly the same recipe, but here’s a smaller batch of batter for if you aren’t feeding a village.

crispy white chocolate oatmeal cookies (from smitten kitchen)

60g plain flour
0.375 (3/8) tsp baking powder
0.25 tsp baking soda
0.125 (1/8) tsp sat
100g butter
110g castor sugar
2 tbsp packed light brown sugar (I used 1 tbsp white sugar + 1 tbsp dark brown sugar)
0.5 egg (whisk one egg and use half for this recipe – throw the rest into an omelette!)
0.5 tsp vanilla
1.25 cup rolled oats (not instant)
85g good white chocolate (good enough for eating straight!)
table salt for sprinkling (flaked is best, but I didn’t have any on hand)

1. preheat oven to 175C. line two baking sheets with paper – this yields 12 golf-ball mounds of batter that need to be spaced at least 2 inches apart.
2. beat all the sugars and butter together with an electric mixer until light and fluffy. add the vanilla and egg, and continue mixing.
3. whisk the flour, baking powder, baking soda and salt together in a separate bowl, then mix into the butter. now fold in the oats and white chocolate.
4. divide batter into 12 golf-balls, each about 35g. place the spheres about 2.5 inches apart on the baking sheets, and press down on them with a flat-bottomed glass until they are about 0.75 inch thick.
5. sprinkle about half a pinch of salt on each cookie, and place them into the oven. bake until golden brown. rotate sheets halfway, and always keep an eye on them! they move very quickly from golden-brown to dark brown.
6. transfer the pans to the racks to cool – don’t try moving the cookies before they are completely cool as they will disintegrate!