¾ teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon table salt
14 tablespoons (196g/1 ¾ sticks) unsalted butter, slightly softened
1 cup (200g) sugar
¼ cup (44g) packed light brown sugar
1 large egg
1 teaspoon vanilla extract
2 ½ cups (288g) old-fashioned rolled oats
168g (6oz) good-quality white chocolate bar, chopped
½ teaspoon flaky sea salt (like Maldon or fleur de sel) for sprinkling on top
Preheat the oven to 180°C/350°F. Line two large baking sheets 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 5cm (2in) apart. Using fingertips, gently press down each ball to about 2cm (3/4-in) 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.
Makes 24 - I halved the recipe, used 1 rounded tablespoon of dough per cookie and got 19
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