It can be hard to breathe new life into the usual chocolate chip cookie. We think we’ve done a pretty good job here, folding in oats and freshly popped popcorn, and swapping semi-sweet chocolate chips for chopped white chocolate!
A generous sprinkle of flaky sea salt prior to baking, and you’ve got a cookie that’s anything but “the usual”!
Popcorn White Chocolate Chunk Cookies:
- 2/3 cup unsalted butter, room temperature
- 2/3 cup dark brown sugar
- 2 large eggs
- 1 1/2 cups old-fashioned oats
- 1 1/2 cups flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 tablespoons popcorn kernels, popped (about 3 – 4 cups)
- 4 ounces good quality white chocolate, chopped
- Flaky sea salt
Preheat oven to 375 degrees; line 3 baking sheets with parchment paper.
Beat the butter and sugar till light and fluffy. Add the eggs and beat again. Add the oats, flour, baking soda and salt and beat till just combined. Fold in the popped corn and chopped chocolate.
Drop the dough by rounded tablespoons onto your prepared baking sheets. Top each mound with a bit of the flaky sea salt. Bake for 10 – 15 minutes or till golden brown. Transfer to a wire rack to cool completely.
