White-Chocolate Chunk Oatmeal Cookies
Makes 20 cookies
Just for fun, the cookies are sprinkled with large grains of salt to offset the sweetness of the white chocolate. Omit the salt on top, if you like. You do need the salt in the cookie batter, however.
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, at room temperature
1/2 cup granulated sugar
1/2 cup brown sugar
1 large egg
2 teaspoons vanilla extract
2 1/2 cups old-fashioned or quick oats
6 ounces good-quality white chocolate bar, chopped
1/2 teaspoon large-grain salt (like coarse see salt or flour de sel), for topping
1. Preheat oven to 350 degrees F. Line two baking sheets with parchment paper.
2. In a medium bowl, whisk flour, baking powder, baking soda, and table salt.
3. In a large bowl with electric mixer on high speed, beat butter and both sugars until light and fluffy. Scrape down bowl with a rubber spatula; add egg and vanilla and beat until blended. Scrape down bowl again. Slowly add flour mixture; mix until just incorporated. Stir in oats and white chocolate.
4. Drop dough by rounded tablespoons onto prepared sheets. Using fingertips, gently press down each ball to slightly flatten. Sprinkle a flake or two of coarse salt on each cookie.
5. Bake 14 minutes, until cookies are golden brown, rotating baking sheet halfway through. Transfer to wire rack to cool.
Tip: Use white chocolate bars or blocks; the packaged chips taste artificial and super-sweet.
Debbie Says: White chocolate has always been my weakness. I save these for special occasions.
Recipe from "Debbie Macomber's Cedar Cove Cookbook."