The past year has really been a crazy one, full of change, new additions, and different surroundings. We moved, yet again, I got a new job, my adorable nephew was born, we got a dog, and recently, my brother and his awesome girlfriend got engaged. Wow.
The holidays came and went, but they were wonderful for us too. Lots of family time, great food, generous gifts, and some quiet time off of work. Well, I say quiet time, but we were in the throws of moving into a new house, so I’ll call it "stuff" chaos instead. I still have some boxes in the office closet I don’t want to open.
Last night, J and I were having a lazy evening (his brother let him borrow this game, which I have to admit is pretty hilarious) and I had the sudden urge to mill about in the kitchen. So these cookies happened. While the original recipe calls for a good quality white chocolate, I didn’t have that, so they got dark morsels instead. I didn’t mind the substitution, as they are wonderful, but I will definitely be making them again with some top notch white chocolate. Enjoy!
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 1/2 teaspoon vanilla extract
2 1/2 cups old-fashioned rolled oats
About 1 cup dark chocolate pieces (more or less to your liking)
1/2 teaspoon flaky sea salt to top
Preheat the oven to 350 degrees. Line baking sheets with Silpats or parchment paper. In a medium bowl, whisk flour, baking powder, baking soda, and (table) salt.
Beat the butter and sugars until fluffy. Scrape down the sides of the bowl, then add the egg and vanilla. Beat until nicely incorporated. Add the flour mixture slowly and mix until just incorporated. Add oats half of a cup at a time. Add dark chocolate pieces and mix until well incorporated.
Drop dough onto baking sheets. About 2 tablespoons per cookie should do the trick. Flatten tops with fingers and sprinkle a bit of sea salt on top of each cookie. Bake until cookies are golden brown, about 13 minutes, rotating the baking sheet halfway through. Cool on a wire rack.