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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