Crispy Salted Oatmeal White Chocolate Cookies

October 25th, 2008

This recipe for Crispy Salted Oatmeal White Chocolate Cookies comes from Deb at Smitten Kitchen, and I’ve been itching to make it for many months. I followed her recipe closely, except I used white whole wheat flour instead of AP (that’s what I keep in the house) and a cup of Ghirardelli Classic White Chips instead of a chopped-up white chocolate bar.

I whole-heartedly agree with Deb’s assertion that “These are scandalously good, yes, scandalously.” I am not a huge chocolate fan, and these chocolate-chip cookie alternatives are the perfect combination of not-too-sweet, a tiny bit salty, and crunchy without falling apart. The salt is not too prominent (you wouldn’t know it was there if I didn’t tell you about it), but it just adds this fabulous extra dimension that makes your eyes roll back in your head. I would say that these are now my all-time favorite cookie, and I have made and eaten many different kinds!

Interestingly, my father-in-law, who is also not much of a chocolate person either, agreed with my excessive gushing about how yummy these are. On the other hand, J. — a die-hard chocolate and super-sweet fan — said they were just “better than no cookies at all.” The boys liked them too, but they’re not too discriminating when it comes to cookies.

One minor alteration for next time: a half cup of the chips would have probably been better — the dough is super-stiff and I could barely get the cup-worth of chips incorporated. Also, I used an inexpensive, finely-ground sea salt from my supermarket, sprinkling a micro-pinch of salt over half the batch of pressed cookies before they went in the oven. The half without salt was very tasty too, but didn’t give me that same pause-from-deliciousness moment that the salted version did.

Entry Filed under: Dessert