Oatmeal ==== The Energy Cookie

Oatmeal was not an ingredient found in the American diet until the early 1900s. The English have baked oatmeal cookie since around the 1800s. The cookies were similar to the "oat cakes" that soldiers would carry with them for a quick boost of energy that was often needed in battle. Thus the first oatmeal cookies were considered "health food"

The first recorded oatmeal raisin cookie recipe was wrote by Fannie Merritt Farmer in 1896. The recipe later appeared on the containers of Quaker Oats in the early 1900s. Oatmeal cookies are considered healthy because they are an excellent source of iron and fiber. There is a great variety of oats that can be used to make the cookies. In addition oatmeal cookies can be made even healthier by adding finely chopped or ground fruits or nuts.

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)

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

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