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!

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.