Salted Lime Oatmeal White Chocolate Chip Cookies + 5 Delicious Oatmeal Cookie Links


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


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


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!

5 Delicious Oatmeal Cookie Links!

I made these oatmeal brown sugar cookies two years ago and still get requests for them!

A s’more +a kiss cookie + a chewy oatmeal cookie  = heaven.  Head to Cooking Classy for Jaclyn’s creative and delicious recipe.

Biscoff fan?  Check out Two Peas and Their Pod’s recipe for deep dish Biscoff oatmeal toffee cookies. Wow!

My chewy oatmeal ginger cookies remind me of our summer vacation in Little Compton, RI last year.  Thinking of warm memories on a zero degree day helps!

My favorite kind of oatmeal cookie doesn’t have raisins in it.  I prefer chocolate chips- two fantastic cookies in one!

Support YES as I run the Boston Marathon on Aril 20th. Thank you in advance for your kindness and generosity!

Chewy Oatmeal Ginger Cookies + 5 Incredible Cookie Links


We got away from it all last week; away from our schedule and unfinished house projects, away from traffic and boisterous neighbors. We spent the week together in quiet, bucolic, Little Compton, Rhode Island. I think each of us fell in love with this town, because it is such stark contrast to our hometown. We had the best of both worlds: the countryside and the ocean. Driving along the quiet, wide open roads lined with beautiful, stone walls, windows down felt great, like a dog sticking its head out of the car window great. The countryside, a lush green, was breathtaking.  “It’s so green here.” Me. “It feels like we are in a different country, like Ireland.” Bubba.

We spent the days at the beach. C took on the waves with her boogie board. G busied himself with rocks, shells and sand. They played in the shallow inlet next to our beach chairs while the baby nursed and slept. N was our “wrap it up” alarm. Once he got fussy, it was time to head home. The kids, tired from the beach, zoned out to a show while Bubba and I enjoyed cold beers; N asleep on one of us or cooing to the sounds of his brother and sister. We made easy dinners, ate s’mores and lit sparklers. We put the kids to bed tired and happy. (Most of the time they were tired and happy; after all it is a family vacation with 3 kids six and under. You know how that can go.)

At least once a day, we drove by a farm stand over flowing with fresh, local produce. We stopped at a few times to load up on fruit, corn, veggies and greens. I was in food heaven. On one of my morning runs I saw a small sign that read “farmer’s market, Thursday, 2-4”, a tiny arrow pointing me in the direction. “Ya, it’s Thursday!” But, since I get my chance to run in the morning, it was way to early to check it out. Later that day I escaped to the market, alone. I took my time looking over the produce, all of it made my mouth water, except for maybe the kohlrabi. (If broccoli and cabbage have a baby this what they get. No thanks.) Yet among all of this delicious produce a glass cookie jar, sitting on a shelf, surrounded by potatoes of all things, caught my attention. “Oatmeal Ginger Cookies” the tiny sign read. Yes please. 3 remained, I took one. (I should have grabbed all 3. I know. I regret that decision.) After the kids went to bed, I split the cookie in half and took a bite. The cookie was crisp, yet chewy and sugar-coated with bits of chopped, crystalized ginger throughout. So good. So good, that I almost ate Bubba’s half. Bubba ate his half and I thought about this cookie for days. When we got home, I tried to recreate that cookie. Here is the recipe. Enjoy, warm with a glass of milk.



Chewy Oatmeal Ginger Cookies

makes 24 large cookies

Recipe adapted from The Silver Palate Cookbook Oatmeal Raisin Cookies


12 tablespoons unsalted butter, at room temperature

1/2 cup sugar

1 cup light brown sugar

1 large  egg

2 tbsp. water

1 tsp. vanilla extract

2/3 cup unbleached, all-purpose flour

1 tsp. ground cardamom

1/2 tsp. kosher salt

1/2 tsp. baking soda

3 cups of old fashion oats

1 tbsp. + 1 1/2 tsp. crystallized ginger, finely chopped

1/2 cup raw sugar for rolling


Preheat your oven to 350F and line two cookie sheets with parchment paper and set aside.

In a medium bowl, whisk together flour, cardamom, salt, baking soda and oats. Set aside.

Using a stand mixer with a paddle attachment, cream the butter and sugars until light and fluffy, about 3 minutes, scraping down the bowl once or twice. Add the egg and beat until well incorporated. Next , add the water and vanilla.

Slowly, add dry ingredients to wet mixture until combined. Add chopped ginger.

Now you can either bake immediately or place the cookie dough in an air-tight container and refrigerate for a few hours or over-night. (The flavor really sets in when you allow the dough to rest, but sometimes you can’t wait that long, and that’s ok!)

Pour 1/2 cup of raw sugar into a bowl and set aside. ( I like raw sugar because it adds a nice crunch to the outside of the cookie.)

When ready to bake, use and ice cream scoop  and scoop the dough. Roll each cookie ball into the raw sugar and place on your prepared baking sheet. Wet your hand, flatten each cookie ball into a 5 inch round. Bake for 15-17 minutes. Allow to cool for 10 minutes on the pan and then transfer to a wire rack to cool completely. If you have any leftovers, these cookies will last in an air-tight container for a couple of days. Enjoy!

5 Incredible Cookie Links!

If you are looking for a new take on a shortbread cookie, head over to Design Love Fest for her shortbread cookies with beet glaze. I didn’t know you could use beets as part of a cookie glaze either. I am fascinated and they look beautiful!

Need a ridiculously yummy cookie to bring to your next summer gathering? Bakers Royal has a recipe for you. Here’s a hint: the cookie is both a brownie and an oatmeal cookie with M n M’s.

Almond + Matcha Green Tea Cookies. Yes they exist and I need to try them. Kiran Tirun has the recipe for you. Check out her other awesome recipes while you are there, like mango strawberry salsa or roasted cherry balsamic lassi.

I love the idea of a breakfast cookie, especially a blueberry waffle cookie. Head to Bakers Royal for the yummy recipe.

Before we know it berry season will turn into apple season. Joy the Baker’s Apple Cinnamon Oatmeal Cookie is a cookie I will definitely make this fall!