The flu hit our house last week and one by one we fell. Before this unwelcomed visitor got the best of me, I made a batch of cookies hoping these crisp, salty/sweet treats might entice my little people to eat. It worked. Sitting in their pjs, flush with fever, hair unkempt, they each nibbled down a cookie. “Mmm” and a thumbs up is all they could muster. I didn’t expect anything more, just watching them eat again made me smile.
I’m now recovering, slowly, from the flu. I have a cup of lukewarm Echinacea tea sitting in front of me and a comfortable bed calling my nap name. Attempts to write anything meaningful feel half-hearted, so for now I’ll rest. Make these cookies, enjoy many, and share with friends and family.
Salted Lime Oatmeal White Chocolate Chip Cookies
Salty and sweet oatmeal cookies studded with white chocolate chips and paired with lime may just turn even the most devout dark chocolate lover!
Recipe adapted from Smitten Kitchen
Makes about 2 dozen
Ingredients:
1 cup unbleached all-purpose flour
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon kosher salt
14 tablespoons unsalted butter, softened
1 cup sugar
1/4 light brown sugar
1 large egg
zest of 1 lime
1 teaspoon of fresh lime juice
1/2 teaspoon vanilla extract
2 1/2 cups old-fashioned rolled oats
1 cup good-quality white chocolate chips or 6 ounces of a good-quality white chocolate bar, chopped
1/2 teaspoon of Maldon Sea Salt or Pink Himalayan Salt for sprinkling
Directions:
Pre-heat your oven to 350F. Line 1 or 2 baking sheets with parchment paper and set aside. Using a medium bowl whisk together flour, baking powder, baking soda and salt. Set aside.
Next, zest your lime and using your fingers combine the lime zest with the white sugar. Add sugar to stand mixer bowl.
Using a paddle attachment, beat butter and both sugars until light and fluffy, about 5 minutes scraping down the bowl once. Add the egg, lime juice and vanilla and beat until combined. Again, scrape the bowl making sure everything is well mixed.
Slowly add flour mixture and mix until just blended. Add oats and white chocolate. (I used Vermont Nut-Free white chocolate chips.) Mix until thoroughly incorporated.
Using a medium cookie dough scoop (about 1 1/2 tablespoons) place dough on prepared baking sheets. Gently press down on each cookie ball until 3/4-inch thickness. (I used my fingers, but the back of greased spoon will work as well.)
Sprinkle each cookie with a pinch of salt.
Bake for about 14-16 minutes or until the cookies are golden brown. Allow to cool on the baking sheet on a wire rack. Cookies will last for a couple of days in air-tight container, at room temperature. Enjoy!
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cups + spoonfuls 