By Tali Simon | October 29, 2011
This is quite possibly one of my favorite food photos. Considering the fact that I take so many pictures of my cooking that you’d think it was my firstborn, that is saying a lot.
I feel that I should mention the fact that when I look at this photo, I can hear Ariel (as in the Little Mermaid) singing. You know, the part where she gives up her voice? (Don’t click on that if your kids are in the room and you don’t want them to see the mermaid outfit. Sorry, folks. That was a warning from the tznius police.)
But really. Is it just me, or are those cookies bathed in some other-worldly light? And can I also draw your attention to the fact that my aluminum foil has STARS all over it? It really is the little things in life.
Okay, so about the cookies. I needed something to bring to our Shabbos hosts and was browsing the cookie sections on a handful of my favorite food blogs. When I saw that Smitten Kitchen’s Deb listed these oatmeal cookies as among her top 5 best cookie recipes, I perked up my ears and put the ingredients on my shopping list. Smitten Kitchen? Top 5? I’m in.
My take on these cookies: They are super amazing, incredibly delicious, truly outstanding…right out of the oven. But the next day they go down a few notches, to just “really good.” (Our hosts devoured them, though, always a good sign.)
Deb describes them as “shatter-y” and you really do have to make some yourself to know what that means. Straight from the oven, they are indeed shatter-y. They are perfectly shatter-y, which is a very high compliment for a cookie.
Maybe the trick is to finish them before nightfall.
Tweaked from Smitten Kitchen
- 1 cup all-purpose flour
- ¾ tsp baking powder
- ½ tsp baking soda
- ¼ tsp table salt
- ¾ cup unsalted butter, slightly softened
- ¾ cup granulated sugar
- ¼ cup brown sugar
- 1 large egg
- 1 tsp vanilla extract
- 2½ cups oats
- ½ cup white chocolate chips (use more if you like more)
- ½ tsp flaky sea salt, for sprinkling on top
1. Preheat oven to 350 F/180 C. Line a baking sheet with parchment paper.
2. Combine flour, baking powder, baking soda, and table salt in a medium bowl.
3. Beat butter and sugars until light and fluffy. Scrape down bowl and add egg and vanilla. Beat again, scrape down bowl again. Add flour mixture gradually and mix until just incorporated and smooth. Add oats and white chocolate and mix well.
4. Roll dough between your palms into about 24 balls and place on lined baking sheets about 2½ inches apart. Using fingertips, gently press down each ball to thin them out a bit (see photo of baking tray, above).
5. Sprinkle a flake or two of sea salt on each cookie.
6. Bake until cookies are a nice golden brown, about 13 to 16 minutes, rotating baking sheet halfway through. Let cool and eat shortly afterwards.