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    You are in: Home / Recipes / Crispy Salted Oatmeal White Chocolate Cookies Recipe
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    Crispy Salted Oatmeal White Chocolate Cookies

    Crispy Salted Oatmeal White Chocolate Cookies. Photo by Dona England

    1/2 Photos of Crispy Salted Oatmeal White Chocolate Cookies

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    Total Time:

    Prep Time:

    Cook Time:

    25 mins

    10 mins

    15 mins

    Dona England's Note:

    I got this recipe from smitthkitchen.com. Use good quality white chocolate and fleur de sel salt for sprinkling on top. I used Penzey's French Grey Sea Salt.

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    Ingredients:

    Yield:

    cookies

    Units: US | Metric

    Directions:

    1. 1
      Preheat oven to 350 degrees. Line a baking sheet with parchment paper.
    2. 2
      Whisk flour, baking powder,baking soda and table salt in a medium bowl.
    3. 3
      In a mixer beat butter and sugars until light and fluffy.
    4. 4
      Scrape down bowl with rubber spatula then add egg and vanilla and beat until incorporated.
    5. 5
      Scrape down bowl again.
    6. 6
      Add flour mixture gradually and mix until just incorporated and smooth.
    7. 7
      Gradually add oats and white chocolate and mix until incorporated.
    8. 8
      Divide dough into 24 equal portions, about 2 tablespoons eac. Roll between palms into balls, then place on lined baking sheet 21/2 inches apart. Using fingertips, gently press down each ball to about 3/4 inch thickness.
    9. 9
      Sprinkle a flake or two of sea salt on each cookie.
    10. 10
      Bake until cookies are deep golden brown, 13-16 minutes.

    Ratings & Reviews:

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    Nutritional Facts for Crispy Salted Oatmeal White Chocolate Cookies

    Serving Size: 1 (1016 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 193.4
     
    Calories from Fat 88
    45%
    Total Fat 9.7 g
    15%
    Saturated Fat 5.8 g
    28%
    Cholesterol 27.6 mg
    9%
    Sodium 146.0 mg
    6%
    Total Carbohydrate 24.4 g
    8%
    Dietary Fiber 0.9 g
    3%
    Sugars 14.9 g
    59%
    Protein 2.6 g
    5%

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