Is it ok to use this recipe but instead of dropping it into the pan make it into roll-out cookies?

Crispy Salted Oatmeal White Chocolate Cookies

Adapted from Cook’s Illustrated



The original recipe didn’t have white chocolate in it, but it really works wonderfully in here. Even if you’re a dark chocolate fan. Watch out, use the good stuff and this may even convert you.



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) unsalted 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 good-quality white chocolate bar, chopped (not “white chocolate” chips; they’re almost always artificial. I am adamant about this.)



1/2 teapoon flaky sea salt (like Maldon or fleur de sel) (for sprinkling on top)



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



2. 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.



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 ??-inch thickness.



4. Sprinkle a flake or two of sea salt on each cookie



5. 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.



i was wondering if it could be ok if i rolled it out instead but just wondering if it would rise/spread too much because of the baking powder and soda in itIs it ok to use this recipe but instead of dropping it into the pan make it into roll-out cookies?
There is a lot of butter in this recipe, which means that when it is heated, it will melt and flatten out. If you really want to roll it out, make the cookies quite thick and leave plenty of room between them so they don't merge into a giant cookie. Also, you may want to check your cookies before the recommended time (for example, after 7 minutes, then after 10) so that they don't burn, in case they end up thin. Good luck! sounds delicious.Is it ok to use this recipe but instead of dropping it into the pan make it into roll-out cookies?
Try it with a small portion of your next batch, but my attitude is, if it works don't fix it. I printed the recipe. Sounds good. Tnx