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May 09 2008
crispy salted oatmeal white chocolate cookies
Shared by Josh Bancroft
I would pay a lot of money to magically have a dozen of these cookies in front of me right now. Looks yummy!
These are scandalously good, yes, scandalously. Do you want to know why? Because I had one bite of one of these cookies and honestly think they’re one of the best cookies I have ever made. Like, top five good. Like, I think that the homemade Oreos just got the boot because I had to make room at the top. I hope the dozens of you who have made them can forgive me.
It took me a long time to get an oatmeal cookie recipe on this site, and the reason was that most people really like oatmeal cookies, but they have a very specific view of what they should be. Some people like them heavily spiced with cinnamon and nutmeg, others want them buttery and nutty and still others think that if they don’t have chocolate chips or large gobs of dried fruit, they weren’t worth the oats they were cooked with. To add further complication, 99.9 percent of oatmeal cookies fall into one of two categories: thick and cakey or thin and lacy, and oh, how it all made my head spin.
Well, meet the new category: thick and shatter-y, and you’ll have to make your own to believe it. They’re crispy, but not because they’re hard or because they’re thin but because they practically hollow out when they bake, leaving you with this… shell of an oatmeal cookie with rich bits of white chocolate scattered about and the tiniest flaking of sea salt on top.
