My new foodie lifestyle has led me to discover some great food blogs, one of my favorite being Smitten Kitchen. I read all the recipes, but have never tried to make any of them, because even though they all sound delicious, they all sound a bit uppity, too.

This week, one recipe caught my eye as being extra yummy and not too pretentious, even if the recipe does call for flakey sea salt to sprinkle on top. The Crispy Salted Oatmeal White Chocolate Cookies look like crispy crunchy oatmeal heaven, and will be my cookie of choice the next time I get the baking bug.

Crispy Salted Oatmeal White Chocolate Cookies
Adapted from Cook’s Illustrated

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 1/2 teaspoon flaky sea salt, for sprinkling

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

2. Beat butter and sugars until fluffy. Scrape bowl with rubber spatula, then add egg and vanilla and beat until incorporated. Scrape bowl again. Gradually add flower mixture and mix until incorporated Gradually add oats and white chocolate and mix until well incorporated.

3. 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 ¾-inch thickness.

4. Sprinkle a flake or two of sea salt on each cookie

5. 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.

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