3 cups old-fashioned rolled oats
1 1/2 cups all-purpose flour
1 teaspoon baking soda
3/4 teaspoon salt
3/4 cup (1 1/2 sticks) unsalted butter
1 tablespoon pure vanilla extract
2/3 cup dark brown sugar
2/3 cup granulated sugar
2 large eggs, at room temperature
8 ounces white chocolate, chopped
2 tablespoons granulated or coarse sugar + 1 tablespoon sea salt for sprinkling
Prep. Line two baking sheets with a baking mat or spray with baking spray; set aside. In a small bowl, mix together the 2 tablespoon sugar and 1 tablespoon sea salt for sprinkling on your cookies.
Brown. First, brown the butter by melting it in a medium saucepan over medium heat, whisking constantly. The butter will begin to bubble and (after about 7-8 minutes) will foam and then quickly after, turn a golden brown with amber specks. Immediately remove from heat and pour into a small bowl. Place in the refrigerator until cool to the touch.
Mix. In a large bowl, whisk the oats, flour, baking soda and salt together.
In the bowl of a stand mixture fitted with the paddle attachment, mix the cooled brown butter and vanilla extract on medium speed until smooth and creamy. Add the granulated sugar and dark brown sugar and beat until combined.
Reduce mixer speed to low and beat in the eggs one at a time. Gradually add the oat mixture. Stir in the white chocolate chunks.
Bake. Scoop dough 2 tablespoons at a time onto prepared baking sheets. Sprinkle with a pinch of sugar-salt mixture, then bake for 12-14 minutes, rotating the baking sheet halfway through baking. Cookies should be golden around the edges, but appear under-done in the centers (they'll set as they cool).
Remove from oven and let cookies cool 2 minutes on sheet, then transfer to a wire rack to cool completely.
Makes about 3 dozen cookies.
Source: Barely adapted from Shauna Sever's Salted Vanilla Chip Oatmeal Cookies, as found in her book Pure Vanilla.
Printed From: Bakergirl.