Chocolate Chocolate Chip Cookies

A while ago, I made these cookies to take in to work. I can't remember if there was an occasion or not, nor can I find the bookmarked recipe. So am I helpful or what?! The moral of this post is that doubling chocolate is always good and everyone likes cookies. I'm pretty confident I just made a basic chocolate cooking recipe with cocoa powder and then mixed in chocolate chips.

iced gingerbread cookies

Looks like my posts/recipes are out of chronological order. I suppose it doesn't matter too much. I'm letting my phone connect to google plus so I can access my cooking phone photos via blogger directly without having to download them and take up memory I don't have available on my grandpa of a computer, but g+ seems to be willy nilly picking them and not going in any order. As you wish, google.

I made this recipe a few nights ago because I had some free time, and I felt like doing something that might make me feel a little more in the Christmas spirit. I had made gingerbread cookies a few weeks ago when I first got to NYC and had time to kill during Hurricane Sandy, and they turned out really well. I used a different recipe for these, and they were a lot drier. They crumbled from dough to rolling. I gave up on rolling and just balled them up and flattened them out, hence their plain jane shape. Then I was grateful for our funky oven and having a dish of water to keep them moist; otherwise, I'm sure they'd have been dry and terrible. Luckily they turned out okay, and once I put the icing on, I was surprised that they were actually pretty good. A stroke of luck and sugar. I decided to decorate them in Christmas colors as well as good luck cookies for my roommate's finals! I'm pretty sure she nailed them, and I'll take a point or two of credit from the snacks. :)

3/4 cup packed dark brown sugar
1 stick butter or margarine, softened
2 large eggs
1/4 cup molasses
3 3/4 cups all-purpose flour, plus more for dusting work surface
2 teaspoons ground ginger
1 1/2 teaspoons baking soda
1/2 teaspoon ground cinnamon
1/2 teaspoon freshly grated nutmeg
1/2 teaspoon salt


1 cup confectioners' sugar, sifted
1 to 2 tablespoons milk
Food coloring, as desired
*I loosely measured and then added milk and sugar until I got a consistency that was spreadable but would harden after a bit

Using an electric mixer at low speed, cream the sugar and butter until thoroughly combined. Add the eggs and molasses and mix until combined. Sift together the flour, ginger, baking soda, cinnamon, nutmeg, and salt. Add the dry ingredients to the butter mixture and combine with a spoon or spatula.

Remove the dough from the bowl and wrap in plastic wrap; place in the refrigerator until firm, about 1 hour.

Preheat the oven to 350 degrees F.

Line cookie sheets with parchment paper. Allow the dough to sit at room temperature for about 15 minutes, until pliable. Take about 1/2 cup of dough at a time and roll onto a floured board until about 1/8-inch thick. Cut out with gingerbread boy and girl cookie cutters. You can re-roll the scraps. Using a spatula, transfer the cookies from the board to the prepared cookie sheets.

Bake for 10 minutes, until just beginning to brown at the edges. Transfer to wire racks to cool.

To make the icing, combine the confectioners' sugar and milk. Divide the mixture into thirds; leave 1/3 white, and color 1/3 green and the final third red. Decorate piping eyes, mouths, buttons, and bow ties.

strawberry white chocolate cookies

My boyfriend found this recipe via reddit (looking at pictures of food), and we decided to give them a try. I really liked the flavors and the fact that it was a healthier cookie (the blog with the recipe claims less than 90 calories a cookie). The texture was a bit strange - never really got crispy and thinned out a bit, though the blog pictures make them look like hers were normal so I'm not sure why ours didn't turn out that way. We followed the recipe, so I can't really figure out what happened. Anyway, let me know what happens if you try them!

I did really like cooking with strawberries. The more I do it, the more I like it - my strawberry cake and these cookies and at work we have strawberry muffins that are delicious. I really like the way they sweeten as they bake and moisten the bread around them really nicely. Throw them in something and hopefully you'll like them too!

1/2 cup all purpose flour
1/4 cup whole wheat flour
1/2 teaspoon baking soda
1 cup oats (not instant)
dash of salt
3/4 cup packed dark brown sugar
2 tablespoons butter, softened
2 tablespoons unsweetened applesauce
1 teaspoon vanilla
1 egg, large
3/4 cup chopped fresh strawberries
1/3 cup white chocolate chips

In a large bowl, whisk flours, oats, salt and baking soda together. Set aside. In another bowl, beat applesauce, butter and vanilla with a handheld mixer on low speed. Add in egg and beat until full mixed.

Gradually add the flour mixture to the wet mixture and stir well. Gently fold in strawberries (so they don’t mash) and chocolate chips. Mix until fully combined. Cover the dough with plastic wrap or foil and let chill in fridge for at least 2 hours.

Once chilled, remove dough from fridge. Preheat oven to 350F and grease a baking sheet with nonstick cooking spray. Scoop about 1 tablespoon of dough onto the sheet, about 1/2 inch from each-other.

Bake for 10 – 12 minutes, or until cookies are golden brown. Chill on a wire cooling rack and then enjoy!

peanut butter cookies

After the dijon chicken and risotto dinner, my boyfriend asked if I had any cookies or sweet around. I didn't, so we decided to make some. I just barely had the ingredients laying around for this (less butter and flour and eggs than other recipes), which we were pretty happy about since it meant we got cookies! I haven't had many peanut butter cookies in my day, but these were really yummy. And why wouldn't they have been? That said, they aren't even worse for you than other cookies. Also, recipe thanks to Joy of Cooking.

1.5 cups all purpose flour
1/2 tsp baking soda
1/2 cup (5.5 tbsp) unsalted butter, softened
1/2 cup sugar
1/2 cup packed brown sugar
1 large egg
1 cup peanut butter
1/2 tsp vanilla

Preheat oven to 375. Line cookie sheet with parchment paper.

Whisk together flour and baking soda. In a separate bowl, blend (I used a mixer) butter, sugar, and brown sugar. Beat in egg, peanut butter, and vanilla.

Stir in flour mixture into wet mixture. Shape into 1 inch balls and drop onto cookie sheets about 2 inches apart. Flatten with a fork. Bake 10-12 minutes.

Nutritional Information (for 1/24 recipe)
144 total calories
8g total fat
17g total carbs
3g protein

apple pie cookies

Oh yes, it is what it sounds like. Cookies is only part of the title because they are so tiny. They are really just teensy apple pies. And they are really good. I saw them on SK and then my boyfriend saw them on reddit, and when we knew we'd be hanging out in front of the TV this weekend watching playoffs, we decided it was time to make them. Luckily, I had all the ingredients on hand. That's right, just by having apples + my standard baking supplies + time, we got to have really delicious baby apple pies. There's still one left, somehow, and it's got my name on it as soon as I finish this post. Even a couple days later, they are still flaky and soft and sweet and spicy. Make them!

The little white blobs you see in the dough are butter.

This is why you get them to small pea-sized and no smaller, 

because it makes the crust oh so flaky delicious. 

It's the same recipe as the one I used from SK for my Thanksgiving pies

 So we didn't have the right cookie cutters, so I just used an overturned mug or glass

 The set up, using every inch of space in my teensy kitchen. Including the sink.

*I made 1/2 the recipe and that yielded about 14, I believe?


Crust
2 1/2 cups (313 grams) all-purpose flour, plus more for dusting surfaces, dipping fork
2 tablespoons (25 grams) granulated sugar (doubled from my standard pie dough to make this more cookie-like)
1 teaspoon (4 grams) table salt
2 sticks (225 grams, 8 ounces, 16 tablespoons or 1 cup) unsalted butter, very cold
1/2 cup (118 ml) water, very cold (I pour 1 cup and add ice while I work, then measure 1/2 cup from it when I need it)

Filling
3 medium apples, whatever you like to bake with
Squeeze of lemon juice (optional)
1/3 cup (67 grams) granulated sugar
1 teaspoon (2 grams) ground cinnamon
Few gratings fresh nutmeg
A pinch of any other spices you like in your apple pie

To finish
1 large egg
Coarse or granulated sugar for garnish

Additional stuff
A couple baking sheets covered with parchment paper
Rolling pin, pastry brush (for egg wash), fork (for crimping and dipping) and sharp knife (to make slits)
Two round cookie cutters of different sizes. I used 2 1/2-inch and 1 1/2 to 1 3/4-inch rounds. You’ll want to make sure there’s at least a 3/4-inch different in the sizes, as you’ll need the extra margin to crimp your dough.


Make your pie dough: 
Whisk together flour, sugar and salt in the bottom of a large, wide-ish bowl. Using a pastry blender, two forks or your fingertips, work the butter into the flour until the biggest pieces of butter are the size of small peas. (You’ll want to chop your butter into small bits first, unless you’re using a very strong pastry blender in which case you can throw the sticks in whole, as I did.)
Gently stir in the ice water with a rubber spatula, mixing it until a craggy mass forms. Get your hands in the bowl and knead it just two or three times to form a ball. Divide dough in half. Wrap each half in plastic wrap and flatten a bit, like a disc.
Chill in fridge for at least an hour or up to two days.

Meanwhile, get everything else together:
Line up six small dishes. In the first one, pour some water. Leave the second one empty; you’ll use it for your apples in a bit. In the third one, mix the sugar, cinnamon, nutmeg and any other spices you like in your pie, such as a pinch of cloves. In the fourth one, place a little bit of flour to dust your surface and dip your fork for crimping. In the fifth one, whisk an egg with one teaspoon of water until smooth. In the last one, or in whatever container you keep it in, add some coarse or regular sugar for decorating the tops of the pies.

On a well-floured counter, roll out your pie dough pretty thin, a little shy of 1/8-inch thick. Lift and rotate your dough as you roll it, to ensure that it rolls out evenly and so you can be sure it’s not sticking in any place. Use the larger of your two cookie cutters  to cut as many rounds as you can from the dough. Transfer them to parchment-lined baking sheets and keep them in the fridge until you need them. Once you’ve finished the first packet, repeat the process with the second packet of dough.
[I didn't have round cookie cutters so we just cut the apples to fit and used a mug to make circles. It worked.]

Prepare your apples:
Peel your apples. Cut thin (1/8-inch thick) slices from one side of whole apple, stopping when you hit the core. Repeat on opposite side. I got about 10 usable slices from each side of my small-medium-ish apples. Use the smaller of your two cookie cutters (mine was about 1 2/3 inches) to cut the apples into cute little discs that will fit inside your pie cookies. Place them in your second bowl, covering them with a few drops of lemon juice if you find that they’re browning quickly.

Preheat oven to 350 degrees.

And now, assemble away!
Grab your first disc of chilled dough and lightly dampen it on one side with the water. This is to help it seal. Take your first disc of apple and toss it in the cinnamon spice sugar. Place it on the damp side of the bottom disk. Place a second disc of dough on top; I found it easiest to seal it by picking the whole thing up (this is when you’ll be glad that your dough is cold and semi-firm; if it’s soft and getting sticky, chill it until it’s easy to pick up) and press the tops and bottoms around the apple with your fingers. Back on the floured counter, cut decorative slits in your “pies”. Dip your fork in the flour and use it to create a decorative crimp on the sealed edges. Brush your cookie with egg wash and sprinkle with coarse sugar. Replace on baking sheet and chill while you prepare the others.

Bake your apple pie cookies for 25 minutes, or until puffed and bronzed and very pie-like. (If this is your first batch, peer in at them at 20 minutes, to make sure your oven doesn’t run hot.) Transfer to a cooling rack to cool before eating them.

Do ahead:
These will keep for a few days at room temperature, though not in my apartment. You could also make a larger batch of these, doing everything but brushing them with egg and sprinkling them with sugar, and keep them frozen until needed. Bake them directly from the freezer, just adding a couple minutes to the baking time.

oatmeal chocolate chip cookies

I know that I just posted a recipe for oatmeal chocolate chip cookies, so this is fairly repetitive. I have been trying to use my new Joy of Cooking cookbook whenever possible, though, and my sister specifically requested oatmeal chocolate chip cookies. How can I say no to a simple request like that?

Blonde moment: forgot the oats. Seriously. I made it, noticed the consistency was a bit drippy while putting them on the cookie sheet, and put them in the oven. I turned around, tidied up a bit, and then noticed the very large and obvious cylinder of oats. Oh, ohhh, yeah. Oatmeal chocolate chip cookies. Well the first 6 weren't (and unsurprisingly were quite thin) and then the rest were. I hastily gave my sister the first 6 still hot (she was off to pick up kids to babysit), so I didn't get to try how they turned out (too crispy? too thin? off flavor?). The dough sure as heck was delicious and I liked the cookies too. The cookbook says not to put in the cinnamon and nutmeg if not making oatmeal raisin, but I like those flavors so I kept them to make the chocolate chip version more interesting.

Still don't notice something is missing...

 Growing suspicious about cookie dough texture...

 After realizing that they were missing the OATS!

 That's more what we had bargained for...

I made a half recipe, which gave me about 24 cookies. Below is the original recipe from Joy of Cooking 75th edition

1 3/4 cups all purpose flour
3/4 tsp baking soda
3/4 tsp baking powder
1/2 tsp salt
1/2 tsp cinnamon
1/2 tsp nutmeg
1 cup (2 sticks) unsalted butter, softened
1/4 cup sugar
1 1/2 cups packed brown sugar
2 large eggs
2 1/2 tsp vanilla
1 cup chocolate chips
3 1/2 cups old fashioned rolled oats

Preheat oven to 350 F.

Whisk together flour, baking soda, baking powder, salt, cinnamon, and nutmeg.

Beat butter, sugar, brown sugar, eggs, and vanilla until well blended.

Stir in dry mixture. Stir in raisins and oats. Shape into balls and place on cookie sheet (greased or parchment lined, I prefer parchment). Flatten into rounds. Bake until lightly browned, 12-14 minutes.

snickerdoodles, redux

This was my first recipe that I made from my new Joy of Cooking cookbook. Unfortunately, I wasn't being a very good reader (or thinker) and instead of rolling the cookies in the cinnamon sugar mixture, I just added it in. Basically, I made cinnamon sugar cookies. But they tasted good, so who's upset? I was really surprised by how much they spread out, so my first batch made pretty giant, thin cookies. The second batch was smaller but still really thin, and I cooked them a bit too long. So keep an eye on them.

*this is the full recipe, I made a half version and got about 18 cookies

2 cups all purpose flour
2 tsp cream of tartar
1 tsp baking soda
1/4 tsp salt
1 cup (2 sticks) unsalted butter, softened
1 1/2 cups sugar
2 large eggs

1/4 cup sugar
4 tsp ground cinnamon

Heat oven to 350 degrees F. Grease or line 2 cookie sheets.

Whisk until well blended the flour, cream of tartar, baking soda, and salt.

In a large bowl, beat the butter and sugar until creamed. Add the eggs and beat until well combined. Stir in the flour mixture.

Combine the sugar and ground cinnamon. Shape the dough into balls and roll in the cinnamon sugar mixture. Bake until cookies are light golden brown, about 12 minutes.

Nutritional information (for 1/36 of full recipe)
112 total calories
5g total fat
15g total carbs
1g protein

oatmeal chocolate chip cookies

All right, I'm semiconverted. My boyfriend loves allrecipes and now I'm starting to become a fan, too, since searching for a recipe that is exactly what I want to make (or what I have on hand) is pretty easy. I still love SK, but I have ventured to allrecipes for quite a few things lately. I decided to make these cookies because I'm babysitting/chauffeuring the kids my sister watches while she is out of town, and who doesn't like a babysitter who brings you homemade cookies? Well, one of the kids didn't because she refuses to eat oatmeal, but things like that happen. I found this recipe and did a half-batch, which made 18 relatively big cookies (plus lots of batter snacks for me).

Evidently I did not take any pictures. Or maybe I took some on my phone, but then I had to restore it and  all the jazz, so it's a clean slate. Whatever, they looked like oatmeal chocolate chip cookies. *Edit: I just can't distinguish my various baked goods in my iphoto.

1/2 cup butter, softened
1/2 cup sugar
1/2 cup packed brown sugar
1 eggs
1/2 teaspoon vanilla extract
1 cup all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon salt
1 cup old-fashioned oats
1 cup semisweet chocolate chips


In a large mixing bowl, cream the butter, sugar and brown sugar. Beat in eggs and vanilla.

Combine the flour, baking soda, baking powder and salt; add to creamed mixture. Stir in oats and chocolate chips.

Drop by rounded tablespoonfuls 2 inches apart onto ungreased baking sheets [I always use parchment paper]. Bake at 350 degrees F for 11-12 minutes. Cool on wire racks.

Nutritional information (for 1/18 of this recipe)
162 calories
8g total fat
23g total carbs
2g protein

mini meringue cookies

I've been wanting to make meringue cookies for a while, ever since I found out that they were cream of tartar and egg whites. Why that so intrigued me to want to try it, I have no idea. But cream of tartar was one of the first things I bought for my new apartment, yet I just got around to making them because I realized I had a surplus of eggs.

I was surprised by how simple the recipe was. For the most part, it was pretty simple to execute as well. I had heard somewhere that eggs had a certain window of time that you can beat and whip them and then it was sort of impossible, so I got a little anxious about that. But not so anxious that I googled it and checked (what a dummy). Anyway, I seriously spent about 10 minutes trying to get stiff peaks. At first, I was using the whisk attachment on my cuisinart speed stick, but after at least 5+ minutes, my forearms and fingers got tired of pushing the button and holding it. That sounds incredibly wimpy, but you'll see what I mean. At that point, I switched over to the stand mixer and set it on the highest setting for another five minutes or so. Finally, I started seeing some mildly-stiff peaks (if you are generous), and I decided that I would use them, just in case it was going to go downhill from there. My know-it-all helpful and supportive boyfriend later pointed out that perhaps I just needed to do it for 15 minutes until truly stiff peaks formed, so I will try some other type of meringue dish (probably a pavlova from my Ina Garten book) and not give up until I get some peaks and then I'll let you know what the timeframe was. Also, why the heck didn't the recipe tell me? I think anytime it isn't going to be a pretty much instant result, a recipe should give you a heads up - hey, newb, this will take 5 minutes so don't start sweating bullets and hating yourself when it doesn't happen in 30 seconds. Don't worry, I got your back.

Early stages:

 Not exactly "stiff" peaks, but peaks enough for 10+ min tired Kat

 Obviously not a master piper, but I think the consistency of the meringues had an impact on their shape. 

But yeah, I need to work on my artistic skills... or total lack thereof

3 large egg whites (3 ounces or 90 grams)

1/4 teaspoon cream of tartar

3/4 cup (150 grams) superfine or caster sugar (if you don't have superfine sugar simply take granulated white sugar and process it for about 30-60 seconds in a food processor)

1/4 teaspoon pure vanilla extract



Preheat oven to 200 degrees F (95 degrees C) and place the rack in the center of the oven. Line a baking sheet with parchment paper. You can form the cookies with a pastry bag fitted with a 1/2 inch (1.25 cm) plain tip, or I often just use two spoons to make the cookies.

In the bowl of your electric mixer, with the whisk attachment, beat the egg whites on low-medium speed until foamy. Add the cream of tartar and continue to beat the whites until they hold soft peaks. Add the sugar, a little at a time, and continue to beat, on medium-high speed, until the meringue holds very stiff peaks. Beat in the vanilla extract. [I totally forgot to add the vanilla. Mine still tasted fine to me, but probably the vanilla adds something extra.]

Note: The meringue is done when it holds stiff peaks and when you rub a little between your thumb and index finger it does not feel gritty. If it feels gritty the sugar has not fully dissolved so keep beating until it feels smooth between your fingers. [Note: they fail to mention that this will take forever. Don't give up! I'll be better informed when I make my pavlova, I promise.]

Before placing the cookies on the cookie sheet, place a little of the meringue on the underside of each corner of the parchment paper. This will prevent the paper from sliding.  Transfer the meringue to a pastry bag fitted with a 1/2 inch (1.25 cm) tip [I have no idea what tips I have, but probably not that big and also I used one that I refer to as the starry one]. Pipe rounds of meringue in rows on the prepared baking sheet. Alternatively, spoon mounds of meringue, using two spoons, onto the prepared sheets. Sprinkle the tops of the cookies with a few shaved almonds, if desired. [Note: they don't spread at all, so feel free to go crazy filling up your baking sheet without worrying that you'll end up with a gigantic mass like you would with normal cookies.]

Bake the meringues for approximately 1 1/2 to 1 3/4 hours, rotating the baking sheet from front to back (about half way through) to ensure even baking. The meringues are done when they are pale in color and fairly crisp. (The meringues will release easily from the parchment paper.) Turn off the oven, open the door a crack, and leave the meringues in the oven to finish drying several hours or overnight. The meringues can be covered and stored at room temperature for several days.

Makes about 10 - 2 1/2 inch (6 cm) meringues
[I made about 40 of various sizes, all smaller than 2 inches.]

Nutritional Information (for 1/30 of the recipe)
21 total calories
0g total fat
5g total carbs
0g protein

iced oatmeal cookies

Delicious. Delectable. Delightful.

So yes, I'm a fan of these. I ate probably the equivalent of 3 or so cookies before they even made it out of the bowl (oops), and I've had two this morning already because they are just so darn good. The dough was good, the cookies were good, and the iced cookies were good. It's an all around tasty recipe. And simple! The biggest time commitment was baking all 30 of them over the course of about 4 batches. But definitely, absolutely make these. They are soft and spicy and so satisfying.

I played with my icing drizzling techniques. Instead of drizzling over the cookies on the parchment paper, I held each cookie over my icing bowl and used a spoon to drizzle it over that, making it only slightly less messy but giving me more control over the designs. Like a four year old, I played with it, and while I can admit that the criss-cross drizzle looks the best, I still had fun making all the other designs and blobs.

Yield: 30 3-inch cookies (with a 2 tablespoon or #40 scoop) [I just used my tbsp spoon and made big scoops]

Butter for baking sheets [I used the Pam baking spray]
2 1/2 cups + 1 tablespoon (8 1/4 ounces or 231 grams) old fashioned oats
1/2 cup (2 1/4 ounces or 65 grams) whole wheat flour
1 cup (4 3/8 ounces or 125 grams) all-purpose flour
1 tablespoon plus 1 teaspoons (20 grams) baking powder
1 teaspoon (5 grams) baking soda
2 teaspoons kosher salt [I used 1 tsp regular morton salt]
1 cup (8 3/8 ounces or 238 grams) dark brown sugar [I used regular]
1/2 cup (3 1/2 ounces or 100 grams) granulated sugar
1 teaspoon (2 grams) cinnamon
1 teaspoon (2 grams) freshly grated nutmeg
8 ounces (2 sticks) unsalted butter, melted
2 large eggs

Icing: [I made 1/2 this recipe to ice all my cookies]
2 1/4 (9 1/2 ounces or 270 grams) cups powdered sugar
5 to 6 (75 to 90 ml) tablespoons whole milk [I used fat free]
1 tablespoon (6 grams) cinnamon
1/4 teaspoon kosher salt**

Preheat oven to 350°F with racks in the upper and lower thirds of the oven. Rub two baking sheets with butter.

In a food processor, grind 1/2 cup of oats to a fine powder, then add remaining oats and grind them all together until it resembles coarse meal, with only a few large flakes remaining. [I did this using my cuisinart smart stick grinder/chopper attachment and it worked well. I didn't mind having some bigger pieces mixed in.]

Sift dry ingredients into a large bowl, pouring back any bits of grains or other ingredients that remain in the sifter.

In a small bowl, whisk butter and eggs until combined.

Using a spatula, fold the wet ingredients into the dry ingredients.

Scoop balls of dough about 2 to 3 tablespoons in size (I used a #40 cookie scoop, which scooped 2 tablespoon-sized balls) onto cookie sheets about 3 inches apart. Bake for 16 to 20 minutes, rotating the sheets halfway through. When tops are evenly brown, take them out and transfer them to a cooling rack. Repeat with remaining cookie dough. Let cookies cool completely before icing.

In a bowl, whisk icing ingredients together until smooth. It should have a honey-like consistency. Drizzle the frosting over the cookies. Let the frosting set for 30 minutes (or more; it took longer at my place but by the next day, was fully firmed up) before eating. The cookies can be stored in an airtight container for up to a week.

Nutritional information (for 1/30 of the recipe, including 1/2 recipe icing)
165 total calories
7g total fat
25g total carbs
2g protein

white chocolate oatmeal cookies

Winter makes me want to bake. Also, I think I have finally orchestrated people for me to pawn off my baking onto, which makes me much more excited to do it, knowing it won't end up in my garbage bag again. On a bit of a cookie run lately, I decided to make these white chocolate oatmeal cookies from SK. I couldn't find fleur de sel in the grocery store (and didn't see it at Whole Foods today either), so mine weren't salted. They still got good reviews from everyone I gave them too, though. I liked them. They were a bit crispy, but warmed they were heavenly soft. They did taste pretty good, even though I'm not the biggest white chocolate fan.

The full recipes makes 24ish large cookies. They really spread out when they bake, whether you press them down or not. Make sure you space them out well, otherwise you end up with a big Pangaea-esque cookie map on your baking sheet. Oh, and just go ahead and use parchment paper, it's the best for cookie making without frustration.

 Lesson: more spacing, otherwise you end up with a Pangaea-like mass of cookies. 

Cookie world isn't really the worst, though...

I actually made the full recipe this time. It made about 24 large cookies.


1 cup all-purpose flour
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon table salt
14 tablespoons (1 3/4 sticks) unsalted butter, slightly softened
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

6 ounces good-quality white chocolate bar, chopped (not “white chocolate” chips; they’re almost always artificial. I am adamant about this.)

1/2 teapoon flaky sea salt (like Maldon or fleur de sel) (for sprinkling on top)


Preheat oven to 350 degrees. Line baking sheet with parchment paper or Silpat. Whisk flour, baking powder, baking soda, and table salt in a medium bowl.

Beat butter and sugars until light and fluffy. Scrape down bowl with rubber spatula, then add egg and vanilla and beat until incorporated. Scrape down bowl again. Add flour mixture gradually and mix until just incorporated and smooth. Gradually add oats and white chocolate and mix until well incorporated.

Divide dough into 24 equal portions, each about 2 tablespoons. Roll between palms into balls, then place on lined baking sheets about 2 1/2 inches apart. Using fingertips, gently press down each ball to about 3/4-inch thickness.

Sprinkle a flake or two of sea salt on each cookie

Bake until cookies are deep golden brown, about 13 to 16 minutes, rotating baking sheet halfway through. Transfer baking sheet to wire rack to cool.