Oatmeal White Chocolate (Cookies and Cream) Cookies

Adapted from Smitten Kitchen & 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) salted 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 (or more) white chocolate (cookies and cream) bar, chopped

1. Preheat oven to 350 degrees. Line baking sheet with parchment paper. Lightly mix flour, baking powder, baking soda, and table salt in a medium bowl.

2. Beat butter and sugars until light and fluffy.  Add egg and vanilla and beat until incorporated. Add flour mixture gradually and mix until just incorporated and smooth. Gradually add oats and white chocolate and mix with wooden spoon 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 just set and light brown around edges, about 12 minutes, rotating baking sheet halfway through. Transfer baking sheet to wire rack to cool.