Do you bake fairly often?
I love to bake (although I hate to wash dishes after baking!).
My favorite thing to bake?
I am a cookie freak.
A homemade cookie freak , that is (okay okay, I’ll totally down a sleeve of Chips Ahoy Chocolate Chip cookies if you hand it to me).
I like experimenting with different cookie recipes and adding different and unique ingredients to my tried and true recipes.
Recently, Silpat sent me one of their Half Size Baking Mats to try out.
I’ve always just baked my cookies on a traditional baking sheet. I’ll admit my cookies do not cook evenly in my oven. I’ve kind of figured out how to make it work. It involves flipping the pan around midway through the baking time…taking the cookies out early and allowing them to cook a bit more on the pan and THEN transferring them to the wire rack to cool.
This often results in great tops and burnt bottom cookies.
I decided to give this Silpat Half Size Baking Mat a try using my White Chocolate Chunk Salted Oatmeal Cookies (say that 3 times fast!).
These cookies never cook evenly for me. I love them, but they don’t love my oven!
I baked the majority of my cookies on the Silpat Half Size Baking Mat and baked one pan just on an old baking sheet I typically use (minus the Silpat Half Size Baking Mat).
The difference is glaringly obvious.
Same oven. Same temp. Same time.
The White Chocolate Chunk Salted Oatmeal Cookies baked on the Silpat are perfectly done. Brown on top and bottom and ready to be immediately moved to the wire rack to cool (they also slid off easily…no cookies crumbled!).
The cookies on the baking sheet are both burnt AND undercooked. This is a problem!
I think the results speak for themselves…I am in LOVE with my Silpat Half Size Baking Mat!
White Chocolate Chunk Salted Oatmeal Cookies
inspired by Smitten Kitchen
- 1 cup all-purpose flour
- 3/4 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon table salt
- 14 tablespoons softened salted butter (I always use salted…you can use unsalted if you want since you’ll be sprinkling the cookies with sea salt)
- 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 oz of white chocolate cut into chunks (you’ll notice I didn’t have all white chocolate! SOMEONE got into the bar before I could bake with it. Hence the random semi sweet chocolate chips in this batch of cookies 😉 )
- Sea Salt for sprinkling
- Preheat oven to 350 degrees
- Cream together the butter and sugar. Add the egg and vanilla.
- In a separate bowl mix the flour, baking soda and baking powder together.
- Slowlybeat the flour mixture into the sugar mixture.
- Add the oatmeal and stir it in.
- Add the chocolate chunks
- Drop the dough by the tablespoonful onto your Silpat baking mat lined pan ( 😉 ).
- Top with a sprinkling of sea salt.
- Bake for 10-12 minutes.
These cookies will be crisp, chewy and a bit crunchy. That is how they should be! They are sooo tasty.