It all started with this recipe for a Salted Oatmeal White Chocolate Chip Cookie by Smitten Kitchen. Even though the recipe specifically states that they are a crispy cookie -explode in your mouth kind of crispy- and I prefer chewy ones, I couldn’t get the idea of them out of my head. We all crave something that is crispy, but also both salty and sweet on occasion. It’s the sensation of eating potato chips and chocolate chip cookies wrapped up into one perfect little package. Really, who wouldn’t love these? What you’ll need from the pantry:
1 cup all-purpose flour, 3/4 teaspoon baking powder, 1/2 teaspoon baking soda, 1/4 teaspoon salt
1 3/4 sticks (14 tablespoons) of room temperature butter, 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, 1 bag of Toll House semi-sweet chocolate chips
Sea salt for sprinkling on top of the doughMethod: Preheat oven to 350 degrees.
Whisk flour, baking powder, baking soda, and salt (regular salt, not the sea salt topping) in a medium-sized bowl.
Beat butter, sugar and brown sugar until light and fluffy. Scrape down the sides of the bowl with a spatula.
Add egg and vanilla and beat until incorporated. Scrape down the sides of the bowl again.
Add the flour mixture slowly until the dough ingredients are just smooth. Don’t over mix – no one likes a tough cookie!
Add the oats and the semi sweet morsels – mix the dough until they are incorporated.
Used a small sorbet scoop (equal to about 2 tablespoons) to create your cookies. Place them onto the baking sheet about 2.5 inches apart. Use your fingertips to flatten the cookie to about 3/4 inch high. Sprinkle a little bit of sea salt on top of each unbaked cookie.
Bake until your cookies are golden -about 15 minutes- rotating baking sheet halfway through.
Place cookies on a wire baking rack to cool.