Salted Vanilla Oatmeal Cookies with white chocolate mixed in for a decadent oatmeal cookie.
You may be sick of cookies from the Holidays, but I have been craving them. I love vanilla but am not a fan of white chocolate unless it’s good quality white chocolate. This recipe called for Lindt white chocolate, but I couldn’t find it so I used Giardelli white chocolate bars. The
white chocolate chunks are so smooth and creamy when you bite into them. A little different from the traditional oatmeal cookie and just the thing to satisfy my cookie craving. They freeze really well and would be pretty easy to ship if you are 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!)
Give these a try if you are a white chocolate fan and let me know what brand of white chocolate you like.
Salty Vanilla Oatmeal Cookies
- Category: Dessert
- 3 cups old fashioned oatmeal
- 1 ½ cups flour
- 1 teaspoon baking soda
- ¾ teaspoon salt
- ¾ cup butter, softened
- 1 tablespoon vanilla
- ⅔ cups dark brown sugar
- ⅔ cup sugar
- 2 eggs
- 8 ounces white chocolate , chopped
- coarse sea salt
- 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