This post is sweet… and bittersweet.
Sweet because of these cookies. They’re pretty great. Super sweet, tons of vanilla flavor, and a good combination of chewy inside and crunchy outside! And, bittersweet not because of chocolate (these are made with white chocolate, folks), but because I have some news to share.
You’ve probably noticed that posts here have been a little few and far between lately. I’d been in a nice rhythm of one batch of goodies plus one blog post a week. But since I started graduate school (woohoo!), and have to do a lot of traveling for it–it’s one weekend a month in New York, one of my favorite cities in the world–I must admit baking has fallen a few notches down on my to-do list.
I’m not complaining. I love school and learning and my program. I am not ashamed to tell you that even after just two weekends I am continually geeking out over things like imaginative education, visitor experience surveys, and good old John Dewey. It’s the best.
But it does mean that my weeknights and weekends are full of reading and writing and emailing and organizing in a way that they weren’t before. One of my friends recently told me that she thinks there are only a certain number of things we can keep in our mind at one time–and it’s usually only what you can count on one hand. So true. And thus, to stay sane and happy, I had to take something off my plate!
So, the news is: Tasting Tuesdays is, for now, on hiatus. (And though I’ll still be baking and blogging, the posts around here will be a little sparser too.) I can’t believe how much this little blog has grown over the past two years. Tasting Tuesdays has been, without question, one of the highlights of my year. It still blows my mind that the ladies at Anthropologie actually let me borrow a cookbook and share some treats from it once a month.
So: A big, warm, heartfelt thank you to Anthropologie Milwaukee–to Shannon, Tera, Lyn, Kim and the whole staff for making my year a blast, filled with sugar, butter, flour, smiles, and giggles. For letting me sit in the Home section of the store once a month going through all the cookbooks. For getting me out of bed every third Tuesday of the month with the excitement of seeing what amazing display you’d dream up next. You’re all simply wonderful!
Now let’s go make some cookies!
Salted Vanilla Chip Oatmeal Cookies
Adapted from Pure Vanilla by Shauna Sever
Makes about 3 dozen small cookies
3 cups old-fashioned rolled oats
1 1/2 cups all-purpose flour
1 tsp baking soda
3/4 tsp salt
12 tablespoons unsalted butter at room temperature
1 tablespoon pure vanilla extract
2/3 cup dark brown sugar, packed
2/3 cup white sugar
2 large eggs at room temperature
7 oz good quality white chocolate, chopped (I used Green & Black’s Organic White Chocolate with Madagascar Vanilla Beans)
1-2 tablespoons grey sea salt (or other high-quality fleur de sel)
Preheat oven to 350 degrees F. Line baking sheets with parchment paper.
In a large bowl, whisk oats, flour, baking soda, and salt together.
In a stand mixer, combine butter and vanilla extract until creamy on medium speed. Add sugars and beat til light and fluffy (approximately 2 minutes). Beat in eggs one at a time. Reduce speed to low and add oat mixture gradually, then stir in chopped white chocolate.
Scoop batter by the scant tablespoon (you can make them bigger if you like) onto baking sheets. Sprinkle a little bit of sea salt onto each cookie. Bake for 12 minutes until golden at edges. Allow to cool on sheets for 5 minutes, then move to a wire rack.
Keeps for about a week!