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Great cookie - Crispy salted oatmeal

Rae's picture

Crispy salted oatmeal with white chocolate cookies. I've made this cookie a dozen times since I found it. Just thought I would share in case you haven't seen it.
http://smittenkitchen.com/2008/05/crispy-salted-oatmeal-white-chocolate-cookies/

soupereasy's picture

(post #64921, reply #1 of 44)

Sounds good. Printed it out. You got me with the salty crunchy.:)

Glenys's picture

(post #64921, reply #2 of 44)

Would you recommend the cookie without the chocolate? I don't like chocolate chip cookies.

Rae's picture

(post #64921, reply #3 of 44)

I've never made this without the white chocolate. But as Ina says "How bad could it be?"

roz's picture

(post #64921, reply #4 of 44)

This crispy salted called out to me. I don't like white chocolate, how do you think dark chocolate would work? Well, I'm willing to try!

Be impeccable with your word. Don't take anything personally. Don't make assumptions. Do your best. Don Miguel Ruiz
Rae's picture

(post #64921, reply #5 of 44)

I can't really say. I don't like white chocolate either. But in this cookie the chocolate melts into the cookie and I really don't detect that white chocolate thing I don't like. Just try it I guess

Heather's picture

(post #64921, reply #6 of 44)

I made these cookies this week and they've received raves. I sent some along with dinner to a sick friend on Tuesday--she called me the next morning just ecstatic about the cookies and said they were all gone, hint hint. I baked the rest for a lunch group today--more raves. My husband ate several before lunch and he's not a cookie lover.

I preferred the ones I baked this morning after the dough sat for a few days. In the first batch I thought the oatmeal was a little tough. But that didn't seem to bother anyone else.

Thanks for posting the recipe!

soupereasy's picture

(post #64921, reply #7 of 44)

I should have thanked her before. I have made this recipe twice, a keeper!:)


I didn't have the flake salt called for so I subbed grey salt. I still have a piece of white choc. left. Might make another batch this afternoon.

Heather's picture

(post #64921, reply #8 of 44)

That makes three of us--time for T&T!

soupereasy's picture

(post #64921, reply #9 of 44)

Thumbs up on that!:)


eta so who puts it in?


Edited 2/22/2009 5:23 pm ET by soupereasy

Heather's picture

(post #64921, reply #10 of 44)

I'm happy to do it.

debpasc's picture

(post #64921, reply #11 of 44)

I'm going to bake these tomorrow afternoon and take along to the neighbors to eat after our green chili cheeseburgers (and probably too much red wine!).  I 'm busy tomorrow so I planned to prep everything and mix the wet with the dry tomorrow just before baking them off.  It looks like maybe I should mix it all up today and put it in the frige until tomorrow afternoon.  Some questions, since I haven't made these before and it appears you've had quite a few goes with them:


Do I understand that you suggest making the dough to completion at least a day before baking?


If I make the dough to completion today can I take them right from frige to shape and bake without bringing to room temp? 


Thought I had flaked sea salt but only have fine grind and coarse (like kosher) -- I think the coarse is too coarse.  Should I go with the fine grind or pulverize the coarse a little?


Any help will be appreciated.


 

Heather's picture

(post #64921, reply #12 of 44)

I would mix them the day before. The dough is really stiff after refrigeration. With my bad wrists I'd shape them the day before unless I could let the dough return to room temp. If you have strong hands you could probably do them right out of the fridge.

I would go with the coarser salt. if you think the grains are too big you could smash them a little but you don't want fine salt.

debpasc's picture

(post #64921, reply #14 of 44)

Thanks -- I'm going to put them together now and into the frige.  If there's time tomorrow, I'll let the dough warm up a bit -- if not, I guess I'll have to use brute strength! I do have fairly strong hands, but the last year or so, I've had some wrist issues myself.  I have some notion of how the salt will play in the cookie, so I might just use the large coarse crystals as they are.  Two Tbs of dough seems like a lot -- but the only thing better than a homemade cookie is a big homemade cookie!  Anxious to taste them. Thanks again.

Heather's picture

(post #64921, reply #16 of 44)

I usually make them smaller than the recipe indicates. That way I can eat more of them!

soupereasy's picture

(post #64921, reply #13 of 44)

The first time I made them, my choices of salt on hand were sea salt (fine), kosher salt and grey salt. I went with the grey and the large crystals worked very well. So well I used it in subsequent batches.
I finally bought flaked salt and haven't made the cookie.

debpasc's picture

(post #64921, reply #15 of 44)

Thanks for the advice.  It's so much easier to try a new recipe when someone has gone before and can give the benefit of experience. Big fat sea salt crystals on my cookies sounds good to me!  By the way, since you have the nice flaked sea salt, you can use it on Suzanne Goin's prime rib (FC #82) -- make it every Christmas Eve with consistently fantastic results, even though I use the coarse rather than the flaked!

Biscuit's picture

(post #64921, reply #20 of 44)

If it helps - I ALWAYS use kosher salt in my cookies.  I just like it better.

"When a stupid man is doing something he is ashamed of, he always declares that it is his duty."  - George Bernard Shaw

"When a stupid man is doing something he is ashamed of, he always declares that it is his duty."  - George Bernard Shaw

gardencat's picture

(post #64921, reply #22 of 44)

I made them for my jazz festival volunteers (as part of the 1800+ cookies this year) and used large chunk sea salt as my flake salt has gone missing :-(. That was very successful and the volunteers love the cookies (as do I)! I made them about one tablespoon as we can't put down the cookie anywhere so they have to eat it in one or two bites. So far, no complaints. I'm sure you will find them worth it!

Syrah's picture

(post #64921, reply #17 of 44)

Well these look excellent. I can't say I'm the biggest white chocolate fan in the world, but something about it just appeals. Thanks.


"Life is not easy for any of us. But what of that? We must have perseverance and, above all, confidence in ourselves. We must believe that we are gifted for something, and that this thing, at whatever cost, must be obtained."
-Marie Curie
My perseverance will be rewarded.

"Life is not easy for any of us. But what of that? We must have perseverance and, above all, confidence in ourselves. We must believe that we are gifted for something, and that this thing, at whatever cost, must be obtained." -Marie Curie

Rae's picture

(post #64921, reply #18 of 44)

I agree - I usually pass up recipes with white chocolate but this really works. Glad you like them.

Marcia's picture

(post #64921, reply #19 of 44)

Looks like something my husband would like -- thank you.

Oh wow, I just realized how old your post is. Guess I missed this one.


Edited 6/30/2009 8:10 pm ET by Marcia

soupereasy's picture

(post #64921, reply #21 of 44)

You should try this one! It is really good! :)

Marcia's picture

(post #64921, reply #23 of 44)

I can't eat it because it has wheat, but DH is a cookie fiend, and I can tell he'll like them. Now, if the weather cools off a little....

I do need white chocolate, but I always have plenty of Maldon's salt. It's my very favorite.


Edited 7/1/2009 10:03 am ET by Marcia

soupereasy's picture

(post #64921, reply #24 of 44)

First time I made these cookies it took me a couple of weeks to find decent white choc. at a decent price.


Got the choc. home and it was about a month before I remembered what I bought it for!:)


I had a similar problem with orange flower water, though in that instance I never did find the recipe.

Marcia's picture

(post #64921, reply #25 of 44)

We just don't keep white chocolate, but I have lots of unsalted butter in the freezer. If I find the chocolate, I hope I remember what I bought it for. lol. I might make the cookies without it.

So you still have an unopened bottle of orange flower water? Why not look on Epi or google for recipes using it -- something interesting might turn up.

soupereasy's picture

(post #64921, reply #26 of 44)

I kept it for @ 10 years, then tossed it...I think.;)

Marcia's picture

(post #64921, reply #27 of 44)

It's hard for me to get rid of that sort of thing, too. Glad it's out of your house. :-)

Heather's picture

(post #64921, reply #28 of 44)

I made them once with milk chocolate after cursing Lindt.

I bought a couple of bars of what I thought was white chocolate--picture of white liquid in white container pouring into a big white bowl of white liquid. No, this was milk chocolate--it said so in tiny print. What stupid labeling, the white chocolate label is identical except the background is yellow instead of blue.

Marcia's picture

(post #64921, reply #29 of 44)

Well, I would have been irritated, to say the least. That's just strange.

Still, I've never met a white chocolate that I liked, but I'm not all that fond of chocolate, which seems odd nowadays. The rest of my family could live on the stuff.

I do believe you're still cursing Lindt after rereading your post. LOL

Heather's picture

(post #64921, reply #30 of 44)

I don't particularly like chocolate either. People seem to find this strange.