crispy salted white chocolate oatmeal cookies

I was bringing dinner to some friends last week, and wanted to pack some cookies for dessert. Something a little different, something I'd never tried before. Not too weird. Simple and classic with just a bit of a twist. I found these on Smitten Kitchen, where Deb called them "scandalously good." Yep, that's what I was looking for. So I got to work.

NEW. FAVORITE. COOKIE. EVER.

Dramatic enough for you?

But seriously, these were awesome. The combination of oatmeal, white chocolate, and sea salt is not to be missed. They are so light and and have a wonderful crispy texture. Treat yourself to these as soon as humanly possible.

Crispy Salted White Chocolate Oatmeal Cookies, or, Longest Recipe Name Ever (from Smitten Kitchen, who adapted them from Cook's Illustrated)
yields 2 dozen cookies

you'll need:
1 cup AP flour
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
14 tablespoons (1 3/4 sticks) unsalted butter, softened
1 cup sugar
1/4 cup light brown sugar
1 egg
1 teaspoon vanilla extract
2 1/2 cups old-fashioned rolled oats
6 ounces white chocolate bar, chopped
1/2 teaspoon sea salt, for sprinkling

Preheat oven to 350 degrees F. Line 2 baking sheets with parchment paper or foil and set aside.

Whisk flour, baking powder, baking soda, and salt in a medium bowl.

Beat butter and sugars together until light and fluffy (scrape down bowl when necessary). Add egg and vanilla and beat until incorporated. Add flour mixture gradually and mix until just incorporated. Add oats and white chocolate and mix until evenly incorporated.

Using your hands, roll about 2 tablespoons of dough into a ball, then place on baking sheet. Gentle press down on ball to about 3/4 inch thickness. Repeat with the remaining cookie dough.

Sprinkle a flake or two or sea salt on each cookie. Bake until cookies are golden brown, about 13-15 minutes, rotating baking sheet halfway through. Cool on a wire rack.

Now devour.

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