Another one of those Days

Work, life .. mostly work.. ugh..

I left work at 7pm, drove 35 miles home.

8:30 pm I walk through the door.

$#@$%# I'm going to bake because I deserve it.

There is something magical about creating food from scratch. I enjoy the process from beginning to end ... meticulously measuring ingredients ... whipping and creaming ... adding ingredients gradually with loving care ... the smell of butter, sugar and flour in a kitchen warmed by a running oven ...

Nothing is as sweet. I can only compare the feeling to falling head-over-heels in love. I have forgotten all about work. ooohhhhmmmm...

This White Chocolate Oatmeal Cookie recipe is from Smitten Kitchen. (I didn't even bother baking these - I popped them in the freezer! This is why I love cookies or anything you can freeze. I also used white chocolate chips, despite her warning against them.. EEEK!)



Crispy Salted Oatmeal White Chocolate Cookies
Adapted from Cook’s Illustrated

The original recipe didn’t have white chocolate in it, but it really works wonderfully in here. Even if you’re a dark chocolate fan. Watch out, use the good stuff and this may even convert you.

1 cup all-purpose flour
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon table salt
14 tablespoons (1 3/4 sticks) 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

6 ounces good-quality white chocolate bar, chopped (not “white chocolate” chips; they’re almost always artificial. I am adamant about this.)

1/2 teapoon flaky sea salt (like Maldon or fleur de sel) (for sprinkling on top)

1. Preheat oven to 350 degrees. Line baking sheet with parchment paper or Silpat. Whisk flour, baking powder, baking soda, and table salt in a medium bowl.

2. Beat butter and sugars until light and fluffy. Scrape down bowl with rubber spatula, then add egg and vanilla and beat until incorporated. Scrape down bowl again. Add flour mixture gradually and mix until just incorporated and smooth. Gradually add oats and white chocolate and mix until well incorporated.

3. Divide dough into 24 equal portions, each about 2 tablespoons. Roll between palms into balls, then place on lined baking sheets about 2 1/2 inches apart. Using fingertips, gently press down each ball to about 3/4-inch thickness.

4. Sprinkle a flake or two of sea salt on each cookie

5. Bake until cookies are deep golden brown, about 13 to 16 minutes, rotating baking sheet halfway through. Transfer baking sheet to wire rack to cool.

**1/18/09 Update: I'm having dinner with Kaori (a pastry chef at Satura Cakes). I hope she likes them.. stay tuned for the verdict.