For a chewy cookie with crispy edges, try this white chocolate cookie recipe with oatmeal mixed in. A decadent oatmeal cookie that’s great for holidays or an afternoon treat.
You might be sick of holiday cookies, but I never get tired of old fashioned oatmeal cookies, it seems they hit the spot no matter what I might be craving. This white chocolate cookie recipe with oatmeal is even better than a traditional oatmeal. Creamy white chocolate are what keep me coming back to this recipe.
You’ll get a creamy bite of white chocolate with each bite. Stock up on white chocolate bars, so you’ll have them on hand to make a batch, you probably have everything else you’ll need in your pantry.
A little different from the traditional oatmeal cookie and just the thing to satisfy a cookie craving, these cookies freeze really well and would be pretty easy to ship if you’re sending a care package. (No, I am not sending a care package to Taylor in London, after all she has 2 Laduree stores and does not need my cookies!)
Why you’ll love a white chocolate cookie recipe
- Oatmeal cookies are underrated delicious chewy cookies that combined with white chocolate chunks, are perfect for sharing at the holidays or for an everyday treat.
- If you love baking, most likely you’ll have all you need in your pantry, just pick up some white chocolate bars.
- The dough can be baked right away, no refrigeration time.
- Cookies make a wonderful treat after dinner or to give away as a gift to neighbors, teachers or new parents.
What you’ll need
- Old fashioned oatmeal – you want to use this type of oatmeal so it holds up when the wet ingredients are added and doesn’t get mushy.
- White chocolate – buy a good quality bar and chop it into pieces. Don’t use almond bark, it’s not white chocolate. You can use a good quality white chocolate chip, but the bars will give you a smoother texture.
- Flaky sea salt – this adds a nice finish to the cookie and offsets the sweetness perfectly.
- Pantry staples – Flour, eggs, sugar, dark brown sugar, baking soda, flour, salt, butter, vanilla.
How do you make white chocolate cookie recipe
Step 1
Whisk together the dry ingredients.
Step 2
Beat the butter and sugar until fluffy then add eggs and vanilla.
Step 3
Add the dry ingredients and the white chocolate.
Step 4
Use an ice cream scoop to scoop the dough onto baking sheets and sprinkle with flaky salt and bake.
Pro tip: If you don’t have coarse seal salt on hand, you can use whatever salt you do have on hand. But if you enjoy baking, grab a container of coarse or flaky sea salt next time. You won’t regret it!
Variations
- Add a half cup of dried cherries or even dried blueberries.
- You can throw in chopped pecans or walnuts for a slightly different version. Use just a half cup.
- Don’t exceed more than a half cup total of any additional ingredients to the dough.
- A half teaspoon of cinnamon is a nice addition.
FAQs and tips
White chocolate is pale ivory in color and is made from cocoa butter, sugar, milk solids and sometimes vanilla. While this version of chocolate doesn’t have any cocoa solids, which are found in other types of chocolate, such as milk chocolate and dark chocolate we know it as white chocolate. And it’s delicious!
Quick oats and instant oats are quick cooking oats and have a thinner texture to their body. The heartier rolled oats won’t become mushy or washed out with the other ingredients like the instant oats. When you want a hearty oatmeal cookie, need the texture form old fashioned oatmeal.
Absolutely. Ghirardelli and many other companies make a great white chocolate chip you can grab a bag of. I prefer the texture and chopped pieces you get in the cookies if you chop a bar of white chocolate versus using chips.
An oatmeal cookie with chocolate should be soft and chewy in the middle with a slight crunch at the edge. If you aren’t experiencing that, then most likely you have too much flour and/or too many add-ins. When you add in nuts or other ingredients, be sure to limit how much so the dough isn’t difficult to mix.
Need Cookie Inspiration?
Adapted from Bake or Break
White Chocolate Cookie Recipe with Oatmeal
Ingredients
- 3 cups old fashioned oatmeal
- 1 ½ cups flour
- 1 teaspoon baking soda
- ¾ teaspoon salt
- ¾ cup butter softened
- 1 tablespoon vanilla
- ⅔ cup dark brown sugar
- ⅔ cup sugar
- 2 large eggs
- 8 ounces white chocolate chopped
- coarse sea salt
Instructions
- Preheat oven to 350°. Line baking sheets with parchment paper or silicone liners.
- Whisk together oats, flour, baking soda, and salt. Set aside.
- Using an electric mixer on medium speed, beat butter and vanilla until creamy. Add brown sugar and sugar, beating until fluffy. Add eggs, one at a time, mixing well after each addition.
- Reduce mixer speed to low and gradually add oat mixture. Stir in white chocolate.
- Scoop batter with an ice cream scoop onto prepared pans. Sprinkle each with coarse salt. Bake 12-14 minutes, or until edges are browned but centers are slightly soft.
- Cool cookies on pans for a few minutes. Then, transfer to wire racks to cool completely.
- Use the best white chocolate you can find
Barbara’s Tips + Notes
- Add a half cup of dried cherries or even dried blueberries.
- You can throw in chopped pecans or walnuts to the cookie for a slightly different version. Use just a half cup.
- Don’t exceed more than a half cup total of any additional ingredients to the dough.
- A half teaspoon of cinnamon is a nice addition.
Nutrition
Follow Me On SocialDid you make this recipe? Mention @ButterandBaggage or tag #ButterandBaggage
on Instagram!
Leave a Reply