Friday, 21 November 2008



Cookie Obsession

One of my favourite blogs is the Amateur Gourmet, so when a couple of weeks ago he featured a recipe from Smitten Kitchen, another favourite, which involved chocolate and Fleur de Sel i had to make them. Its been a while since then and I have now made this recipe three more times (all those times were by request honest!). These are so easy to make and last very well, if you manage some restraint (I couldn't). As I made these without much thought or planning I didn't get many pictures, in fact I only got the one but I still want to share the recipe .

1 cup Plain flour (all-purpose)
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon table salt
14 tablespoons (1 3/4 sticks, 197g) unsalted butter, slightly softened
1 cup sugar
1/4 cup packed light brown sugar
1 large egg
1 teaspoon vanilla extract
2 1/2 cups old-fashioned rolled oats
170g white chocolate - use a good quality, I used Green and Blacks ( every time I make these I split the match into two and use dark chocolate in one and white in the other)
Small amount of flaked salt such as Fleur de Sel

1. Pre Heat the oven to 175c 350f and line cookie sheets with parchment paper

2. Whisk Flour, Baking Powder and Soda, and Table Salt in a bowl

3. Cream the Butter and Sugars until pale and fluffy. Add the egg and vanilla then beat until incorporated

4. Gradually add the flour mixture and mix until smooth. Gradually add the oats and chocolate and mix till fully incorporated

5. Divide into 32 equal portions ( the original recipe calls for 24 but i find they spread too much at that size) and roll into balls and place on your cookie sheets and press lightly to flatten to about 3/4 inch thickness. I find it best to refrigerate the cookies at this stage as the rolling tends to warm the butter a bit which leads to excessive spreading.

6. Sprinkle a flake or so of Fleur de Sel onto each cookie and then bake for 13-16 minutes until golden brown on the edges rotating halfway though, and then place on wire rack to cool.