Nope, it’s not just cookie monster who loves cookies. I DO TOO! (:

Every year during chinese new year, I look forward to having the chocolate chip cookie made by the mr’s mum. A whole big bottle to myself. haha. Not good for the waist, but oh so good for my tummy! The buttery, nutty and chocolatey goodness will just melt in your mouth. It’s awesome. Really.

So I had a craving for cookies, and wanted to be adventurous. haha and in my mind, i wanted something nutty, chocolatey and also crunchy! I looked through my whole list of “to bake” list and found a perfect recipe.

Crispy salted oatmeal almond white chocolate cookies! These were crisp and sprinkling the top with a little fleur de sel was a special touch which brought it to another level! Was so good, really. The Mr loved it as well. hehe which is always a bonus!

Although the recipe from Smitten Kitchen used just plain white chocolate, but I had a bar of almond white chocolate from Lindt sitting on the kitchen bench, and instead of gobbling down the whole bar (which would really happen), I decided to put it in the cookie and share the calories with everyone! haha

If you haven’t tried it, you really should. You would not stop eating it. I swear. It’s not just me… is it? haha ah wells. TRY IT!

and like Smitten Kitchen, I agree that you should only use good quality chocolate. But if you don’t have ay in your pantry, then I guess the chips will do for now!

Crispy Salted Oatmeal White Chocolate Almond Cookies via Smitten Kitchen who adapted it from Cook’s Illustrated

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

170g good quality white chocolate, chopped (I used the Lindt one shown above)

1/2 teaspoon fleur de sel (for sprinkling on top)

Steps :

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.

not perfect but love it that it isn’t!

all packed and ready to give to….

So, I’m going to be real straightforward and ask: Would any of  you dear readers be kind enough to order my baked goods to raise funds for my wedding? I’m really free these days as it’s the school holidays so if you do wanna order anything and I mean anything (cupcake, macarons or cookies) just leave me a message using the feedback or email me! Would love to hear from you! (: Thanks! Many thanks!

email : lianne.low@gmail.com