Salted White Chocolate Oatmeal Cookies

Salted White Chocolate Oatmeal Cookies take the cookie to a whole new level! The perfect combination of sweet and salty.

Chocolate Chip Cookies are definitely my favorite as evidence by the many, many different recipe variations I have here on the blog.   I am also a big white chocolate fan and usually add half milk chocolate and half white chocolate chips into my favorite Chocolate Cookie recipe. Sometimes I use butterscotch chips too like in these Salted Butterscotch Cookies. In these Oatmeal Caramel Chocolate Chip Cookies I threw in some caramel bits with my chocolate chip cookies. So many possibilities.

What Kind of Coarse Salt Should I Use?

The recipe calls for flaky sea salt, specifically Maldon or Fleur de Sel.  If you don’t have either of those salts on hand you can get away with using a coarse Kosher Salt.  Salt does taste differently though and a high quality salt can make all the difference in the flavor of a recipe.  This is my favorite brand of Fleur de Sel.

You use a coarse salt versus a fine grain table salt in this recipe because you don’t want the salt to dissolve or melt into the cookie as it bakes.  The coarse salt will sit on top of the cookie and give you that little crunch and hit of flavor as you bite into the cookie.  The salt provides a fun surprise you aren’t expecting!

What is White Chocolate?

Technically, white chocolate is not chocolate and doesn’t contain any chocolate solids.  It is a combination of  se a good quality white chocolate.  I bought a white chocolate baking bar and chopped it up.  If you can’t find that, you can use white chocolate chips but the flavor is better from a baking bar.

I loved the crispy outside edges and the chewy inside.

The addition of oatmeal gives the cookies a nice chewy texture.  There is so much to love about these cookies.

I also had a happy little accident with these cookies.  I had taken a tray full out of the oven and decided they needed just one more minute to brown up the edges a bit more.  As I turned to put the cookies back in the oven I hit the tray on the refrigerator door sending the whole tray of hot cookies onto the kitchen floor.  Fortunately, I had lined the cookie sheet with parchment so the cookies fell on top of the parchment paper on the floor.  The cookies crumbled into a huge mess!

But we made lemonade out of lemons and we sprinkled the crumbled cookie mess on a bowl of vanilla ice cream – delicious!  I think I might just drop the cookie sheet on purpose next time!!

Can I Freeze Cookies?

These cookies freeze really well.  You can freeze the dough before it is baked or you can freeze them after they are baked.  Follow the directions here for freezing baked cookies.

For all of my other favorite kitchen products and tools visit my Amazon Store. 

Did you know I wrote a cookbook?  Check out the Holiday Slow Cooker Cookbook for 100 delicious recipes.

Some of our other favorite oatmeal based cookies include:

• Lemon Oatmeal Cookies
• Crispy Oatmeal Cookies
• Chewy Oatmeal Cookies
• Oatmeal Chocolate Chip Cookies

Salted White Chocolate Oatmeal Cookie Recipe

Print

5 from 2 votes

Salted White Chocolate Oatmeal Cookies

Salted White Chocolate Oatmeal Cookies take the cookie to a whole new level! The perfect combination of sweet and salty. 

Course Cookies

Cuisine American

Keyword white chocolate oatmeal cookie

Prep Time 15 minutes

Cook Time 15 minutes

Total Time 30 minutes

Servings 24 cookies

Author Leigh Anne Wilkes

Ingredients

• 1 cup flour
• 3/4 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 3/4 cups butter slightly softened
• 1 cup sugar
• 1/4 cup light brown sugar packed
• 1 large egg
• 1 tsp vanilla extract
• 2 1/2 cup old-fashioned rolled oats
• 6 ounces white chocolate bar chopped (not “white chocolate” chips)
• 1/2 teaspoon coarse sea salt like Maldon or fleur de sel (for sprinkling on top) I used regular sea salt

Instructions

• Preheat oven to 350 degrees
• Cover cookie sheet with parchment paper or Silpat
• Sift together flour, baking powder, baking soda, and table salt
• Cream butter and sugars until light and fluffy
• Add egg and vanilla and beat until well mixed
• Add flour mixture a little at a time and mix until just incorporated
• Next add oats and white chocolate and mix until well blended
• Using a cookie scoop, make dough into balls (about 2 tablespoons) Roll balls, then place on lined baking sheets about 2 1/2 inches apart
• Gently press down each ball to about 3/4-inch thickness
• Sprinkle a flake or two of sea salt on each cookie or if using regular sea salt sprinkle with salt
• Bake until cookies are golden brown, about 10-11 minutes
• To help cookies brown evenly you can rotate your cookie sheet halfway through the baking process
• Cool cookies and enjoy

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