Things are a bit crazy around our house and I love it!
This is show week. The high school musical opened last night. Tessa is playing the role of Amber in Hairspray and the show is fantastic!
You can check out all her fun costumes I made over at Totally Tessa.
I’ll be spending a lot of time at the high school this week and next ratting hair, helping with costumes and taking pictures so posting may be a bit light for the next week or so. I have been involved with Westview Theater for 13 years and this is my last season so I am enjoying every minute of it. We are also loving having a house full of family who have come to support Tessa and see the show.
But I do have a fun surprise for you soon. Your Homebased Mom is getting a new look and I can’t wait to share it with you – it is so PRETTY!!!
Today’s recipe is one I saw over at Smitten Kitchen. I am pretty much a sucker for anything with white chocolate in it and the addition of sea salt and oatmeal really peeked my interest and my tastebuds.
I am happy to report my tastebuds were very happy!!
The addition of white chocolate to an oatmeal cookie with a sprinkling of sea salt on top was brillant. Trust me the salt on the top is the special ingredient that takes these cookies to a whole new level – don’t leave it out!!
I didn’t have any fancy, schmancy flaked sea salt or fleur de sel so I used regular old sea salt.
Smitten Kitchen also recommends using a good quality white chocolate, not white chocolate chips. I took her advice.
I loved the crispy outside edges and the chewy inside.
The light sprinkling of sea salt on the top gives the cookie a fun little surprise, something you are not expecting.
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. I turned to put the cookies back in the oven and the tray hit 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!!
So enjoy these cookies this weekend and I’ll be back on Monday with a few surprises!
- 1 C flour
- 3/4 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp regular table salt
- 1 3/4 sticks unsalted butter slightly softened
- 1 C sugar
- 1/4 C packed light brown sugar
- 1 large egg
- 1 tsp vanilla extract
- 2 1/2 C old-fashioned rolled oats
- 6 ounces good-quality white chocolate bar chopped (not “white chocolate” chips)
- 1/2 teaspoon flaky sea salt like Maldon or fleur de sel (for sprinkling on top) I used regular sea salt
- 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 13 to 16 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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Yum! These look so good. I think I might make an extra batch just to crumble them up and put on ice cream!! Love how you turned an “accident” into something good.
I just saw this on your blog and am whipping up a batch for my white chocolate loving friend who has her son’s baptism tomorrow and lots of family in town. I’m curious as to why you have to rotate the pan half way through cooking. Does it really make a difference. Also, I was forced to use white chocolate chips. boo!! But, I will let you know what they taste like. My friend loves them, and does not have a picky palate. 🙂
Jenni, Honestly, sometimes I remember to rotate the pan and sometimes I don’t. Depending on your oven it can help to even out the browning process.
Hats off to you for all that sewing–impressive indeed!
I have a great choc chip cookie recipe that gets rave reviews especially when I mix it up and add WHITE choc chips. I sometimes do a combo of white choc, butterscotch chips and milk choc chips and pecans instead of walnuts. It’s a winning combo!
I LOVE how she always adds extra salt to her baked goods! I am the star of the show when I make them for parties.
I’d be dropping that cookie sheet on purpose myself. The combination of salted oatmeal cookies and ice cream sounds delicious
I love the new blog design. It’s really pretty- and looks very classy and professional. Sorry I missed the play this weekend. I was just overbooked!
I could go next weekend, but I’m probably too late to request tickets.
Have a great week. These cookies look yummy.
Mmm, I have yet to try a salted oatmeal cookie. I love the idea. I have a sweet treat linky party going on at my blog and I’d like to invite you to stop by and link your cookies up. http://sweet-as-sugar-cookies.blogspot.com/2011/03/sweets-for-saturday-7.html
Love the new look of your blog! It represents you and your tag line, “finding the pretty and delicious” PERFECTLY! Can’t wait to try out the cookie recipe.
P.S. Still voting for your sandwich =)
OK, DELISH!!! I just made a double batch – thank goodness! They would have been gone before my boys came home from school. Good thing I didn’t eat lunch yet. And I have to say, the salt works, somehow….Thanks dear!