Spatula Sisters: Crispy Salted Oatmeal White Chocolate Cookies

These cookies fit perfectly with the sweet and salty trend making its way through grocery stores (tried those yummy Nature Valley granola bars?), restaurants (we've heard of chocolate bacon), and blogs (these cookies!). We adapted a recipe found on PickyCook, a well-organized blog with a huge range of culinary ideas.

Crispy Salted Oatmeal White Chocolate Cookies

(the name is quite a mouthful...)

1 cup all-purpose flour

3/4 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

14 tablespoons butter, softened but still cool --> this works out to about 3/4 cup + 1/8 cup

1 cup granulated sugar

1/4 cup brown sugar, packed

1 egg

1 1/2 teaspoons vanilla extract (we put in about 2 teaspoons)

2 1/2 cups old-fashioned rolled oats --> do not use instant or quick-cooking oatmeal!

1 cup white chocolate chips

Flaky sea salt

Stir together flour, baking powder, baking soda, and salt in a small bowl.
In a large bowl, beat butter and sugars for about 20 seconds. Increase mixer speed and beat for a minute longer, until light and fluffy. Scrape down the sides of the bowl before adding egg and vanilla to the mixture. Beat until well-combined. Scrape the sides of the bowl again.
Add flour mixture into the large bowl, mixing on low speed until just combined. Slowly add oats and mix well.
Add white chocolate. We found it easiest to stir with a wooden spoon, but you can mix for a few seconds if you would like.
Form dough into balls between 1 and 2 tablespoons each.
Line baking sheets with parchment paper or silpat... We'd used our silpat (ours is Patisse brand) mat to roll out cookies on the counter before, but we had no idea it could go in the oven. Very cool! And the cookies really don't stick.
Place cookies on baking sheets, leaving an inch or two between each one so they have room to spread.
Use your hand to flatten the dough balls so they are 3/4-inch thick. Sprinkle with sea salt.
Bake in preheated 350 F oven until cookies are golden brown and edges are starting to crisp - 13 - 16 minutes. We let ours bake for 15 minutes, which left the centers a bit chewy. Let the cookies cool a little bit before transferring to a wire rack.