Salted Oatmeal White Chocolate Cookies

I can't believe I've left you without reipes for a whole week! Sorry! It's what happens when I don't cook properly.. I've been in such a cooking funk for several weeks now, not feeling inspired at all. But I'm sure it will change eventually. And today, I have to tell you about these awesome cookies I baked two days ago. They are So Incredibly Tasty. I found them at Smitten Kitchen, and if you want US measurements, head to her post. I just made some minor changes. And, somehow forgot to add the egg until I looked at my rather dry dough and realized I had forgotten it.. oh, it was fine to just mix it in at the end, so no harm done.

I actually used margarine rather than butter since I had some that needed using up, but it was perfectly ok - no problems. I also didn't use any table salt since my margarine was already salted - if you use unsalted butter, add a pinch of salt to the dough. The cookies are crunchy rather than chewy (except for straight out of the oven), and not as sweet as you'd suspect with all that white chocolate. Two thumbs up from me - I'm happy to have 20 or so cookies in my freezer...

Salted Oatmeal White Chocolate Cookies
24 large cookies

200 g butter or margarine, at room temperature
200 g sugar
40 g brown sugar
1 egg
2 tsp vanilla sugar (or 1 tsp vanilla extract)
150 g flour
1 tsp baking powder
1/2 tsk baking soda
200 g oats (the kind you'd use for porridge)
200 g white chocolate, chopped
flaky sea salt

Heat the oven to 175°C. Beat the butter with both sugars until fluffy, then add the egg and if using vanilla extract, add that too. Beat well.

Mix flour, baking powder, baking soda, and vanilla sugar if you're using that (and salt if you're using unsalted butter) in a bowl, and then mix this in with the butter mixture. Stir well. Add the oats and white chocolate, and work into a dough.

Shape 24 large balls from the dough, flatten slightly and place on lined baking sheets. I could fit exactly 12 cookies on one sheet, these are *big*. Sprinkle a few flakes of salt on each cookie.

Bake for 12-14 minutes, until lightly golden brown.

Recipe in Swedish:
Saltade havrekakor med vit choklad