White Chocolate Oatmeal Cookies with Sea Salt

This cookie recipe is hands down the one I’m most often asked to share.  Crispy on the outside, chewy on the inside, with a salty/sweet combo that can’t be rivaled.  The addition of white chocolate pieces sends this cookie over the moon in flavor.

Here’s an episode of my baking show “Sugared” featuring this recipe! Let me know what you think.

This recipe is largely inspired by a crispy oatmeal cookie my good friend Steve has been making for years.  I made some changes to the ingredients and technique to create a cookie that’s crispy on the outside but still chewy on the inside, and I added white chocolate to give the salty/sweet element.

White Chocolate Oatmeal Cookies with Sea Salt


Adapted from my dear friend Steve Bedenbaugh

 

Servings: about 45 large cookies


Ingredients:

2 cups bread flour (see note 1)

1 ½ teaspoons baking powder

1 teaspoon baking soda

½ teaspoon fine sea salt

3 ½ sticks unsalted butter, slightly cold and cut into 1-inch cubes

2 cups granulated white sugar

½ cup light brown sugar

2 eggs

2 teaspoons vanilla extract

5 cups old-fashioned rolled oats (do not use quick or instant oats)

2 cups good quality white chocolate, chopped into small pieces (see note 2)

1 tablespoon sea salt

Directions:

In a medium bowl, combine the bread flour, baking powder, baking soda and fine sea salt.

In a mixer with paddle attachment, or using a hand mixer, beat butter and sugars at medium speed until light and fluffy- about 1 minute.

Scrape down bowl with a rubber spatula, then add eggs and vanilla and beat on medium speed just until incorporated. Scrape down the bowl again.

On low speed, add flour mixture and mix just until combined. Do not over mix.

With mixer still running on low, gradually add oats followed by white chocolate pieces and mix just until all the ingredients are incorporated evenly.  Do not over mix.

Form the dough into a loose disk, wrap the dough in plastic and chill dough in the refrigerator for at least one hour, preferably overnight.

When ready to bake, preheat oven to 350 degrees, take dough out of the refrigerator and let it sit for about 10-15 minutes.

Roll dough into balls the size of a golf ball.  If you are using a measuring scale, measure out cookie dough to 1 1/2 ounces per ball.  Place balls on a cookie sheet lined with parchment paper, about 2 1/2 inches apart.

Slightly press the center of each ball with your thumb and sprinkle with a few grains of sea salt on top.

Bake at 350 for about 15- 20 minutes, rotating cookie sheet once halfway through to ensure your cookies bake evenly.

Cookies are done when they are just set and not too brown.

When cookies come out of the oven, place on wire racks to cool.

Note 1: I like to use bread flour in this recipe for a chewier cookie center but all-purpose flour can be used as well if that’s what you’ve got in your kitchen.

Note 2: Buy the best quality chocolate you can afford.  It really makes a difference in this recipe.  I like Callebaut white chocolate chips (you don’t have to chop these.) Guittard also makes a nice white chocolate, as does Valrhona.

5 Responses to White Chocolate Oatmeal Cookies with Sea Salt

  1. Kat says:

    Awesome site, everything looks delicious! I hope you make more videos.

  2. Minerva says:

    Jessica,
    I can’t wait to make these – white chocolate and oatmeal is my favorite cookie combination. I love your site and plan to make several of these. Great job! Thanks!

  3. Hilary says:

    These look absolutely drool-worthy. Will definitely be baking a batch. Might even mix in some dried cranberries as well!
    I love the videos – they’re very helpful! I hope you make more! I bet it’s not long now before you’re snatched up by FoodNetwork.
    Thanks!

  4. Cindy says:

    I make the same cookies using all purpose flour and omitting the white chocolate. They are by far the BEST oatmeal cookies ever!

  5. Liz says:

    Just made a batch. These have become an annual favorite with our family.

    Thanks Jessica!

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