School is out for the summer. Friends are over and I needed to pull out an oldie but goody recipe for cookies. These are always a hit! Crispy and crunchy on the outside, gooey interior. A sophisticated spin on a traditional favorite. Packed with flavor! Get your milk ready kids 🙂
1 cup of all-purpose flour
3/4 teaspoon baking powder
1/2 teaspoon of baking soda
1/4 teaspoon salt
1 3/4 sticks of butter (14 tablespoons)
1 cup of sugar
1/4 cup packed light brown sugar
1.5 teaspoon vanilla extract
2 cups of rolled oats
8 ounces of white chocolate bar (chopped up)
8 ounces of dark chocolate bar/chips (60% cocoa)
Flaky Sea salt – for sprinkling on each cookie
Preheat oven to 350 degrees.
Whisk flour, baking powder, soda and salt in a medium bowl.
In your stand mixer beat butter, sugars until fluffy. Scrape the bowl down and then mix again. Add the egg and vanilla. Scrape down the sides again. Add the flour mixture and beat again. Gradually add the oats & white & dark chocolate. Mix until well incorporated.
With a small scooper, scoop the dough into balls on to your cookie sheet. Leave about 2 inches in between each ball of dough. Sprinkle the top of each dough ball with some sea salt flakes. Bake for 14 minutes or until golden. Cool on a rack and then enjoy!
— Knead to Cook