White Chocolate Goodness

I love to try new recipes. I love eating different things. Maybe it's because I've grown up on several foods, (beans, rice, homemade bread) that are ALWAYS THERE. It's comforting, to know on the one hand that beans, rice and bread will always be in the refrigerator, waiting for me, but sometimes, I get impatient and demand to be fed something different. 
I often resist making the same thing over and over again. 
But not these cookies. NEVER these cookies. 
These are cookies to eat everyday, all the time. They are that good. They are as good as the Dorie Greenspan O-Cookie-of-Cookies-the-Best-Chocolate-Chip. But these babies. The babies are some serious competition. 
As I said before. They're that good. 
My parents even, who are notorious white chocolate haters love these cookies. They even bought more white chocolate specifically for these. Like I said. They're that good. 

Crisp Salted Oatmeal White Chocolate Cookies

Adapted from Cooks Illustrated by SmittenKitchen 

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

1 cup white chocolate chips

Optional: 1 cup dried cherries, coarsely chopped (Ooh so good.)

1/2 teapoon flaky sea salt (for sprinkling on top)

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

2. Beat butter and sugars until light and fluffy. Scrape down bowl with rubber spatula, then add egg and vanilla and beat until incorporated. Scrape down bowl again. Add flour mixture gradually and mix until just incorporated and smooth. 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 3/4-inch thickness. (I never do this, I just spoon a little more than a tablespoon right on to the sheet and pat them down a little.) 

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.

6. Eat and moan with pleasure.