Getting excited for fall? Me too! These white chocolate oatmeal cookies are the perfect transition into fall baking! With a hint of cinnamon and plenty of white chocolate chunks you’ll forget all about traditional chocolate chip cookies.
What Ingredients & Equipment Do I Need For This Recipes?
- Unsalted Butter– I only use unsalted butter in ALL of my recipes. If you don’t keep unsalted butter in your fridge that’s fine! Just be sure to decrease the salt in the recipe by half.
- Brown Sugar
- Granulated Sugar
- Large Eggs– Make sure these are room temperature. They will mix SO much better when added to the butter and sugar.
- Vanilla Extract– Paste can be used here too!
- Old Fashioned Rolled Oats– This can be replaced by oat flour. I like the texture of placing them in the food processor for about one minute so that the oats aren’t whole anymore.
- All-Purpose Flour– I have not tried, but replacing the flour with a 1:1 ratio gluten-free flour of your choice would make these cookies gluten free!
- Baking Soda
- Baking Powder– Make sure both the soda and the powder are BOTH up to date or they will not do their jobs correctly.
- Ground Cinnamon– This is totally optional, I enjoy a hint in my cookies.
- Kosher Salt– The best baking/cooking salt.
- White Chocolate– You can use either a block of chopped chocolate or chocolate chips, the choice is yours!
- Set of Measuring Cups & Spoons OR Digital Kitchen Scale, if using Metric
- Hand or Stand Mixer– Either one is fine for this recipe. Just note that if you are using a hand mixer be sure to have an extra Large Mixing Bowl to mix the dough together.
- Medium Mixing Bowl– For combining the dry ingredients together.
- Food Processor or Blender– To “mill” your oats. This can also be replaced with Oat Flour.
- Whisk– Used to combine the dry ingredients.
- Rubber Spatula– Scrape up all the butter and bits during the mixing process.
- 1/2 Sheet Pan or Cookie Sheet– To bake the cookies on
- Parchment Paper– So the cookies don’t stick to the cookie sheet.
- 1 Ounce Cooke Scoop– This is a standard cookie scoop size, and will make for smaller cookies. If you’d like a bigger cookie, use a bigger scoop. Just be sure to adjust your baking times!
My Kinda Professional Tips for White Chocolate Oatmeal Cookies
- If you don’t like thin cookies, give the dough more chill time. The more that you let these cookies rest, the thicker they will be when you bake them. I prefer a thin oatmeal cookie myself.
- You can 100% use milk or dark chocolate instead of white chocolate. I TOTALLY get it if you don’t like white chocolate it is definitely not for everyone. Go ahead and use what you’d like!
- These cookies will keep in a close-able container for up to 5 days at room temperature.
White Chocolate Oatmeal Cookies
- Set of Measuring Cups & Spoons OR Digital Kitchen Scale if using metric
- Hand or Stand Mixer
- Large Mixing Bowl* If not using stand mixer
- Medium Mixing Bowl
- Food Processor or Blender
- Rubber Spatula
- 1/2 Sheet Pan or Cookie Sheet
- Parchment Paper
- 1 oz. Cookie Scoop
- 1/4 Cup Unsalted Butter (56 g)
- 1/4 Cup Brown Sugar (55 g)
- 1/2 Cup Granulated Sugar (100 g)
- 2 each Large Eggs
- 1 tsp Vanilla Extract
- 3/4 Cup Old Fashioned Rolled Oats, milled or flour (68 g)
- 1 Cup All-Purpose Flour*or 1:1 GF Flour (128 g)
- 1/2 tsp Baking Soda
- 1/2 tsp Baking Powder
- 1 tsp Kosher Salt
- 1/2 tsp Ground Cinnamon
- 1/2 Cup White Chocolate, chopped or chips (80 g)
- Begin by creaming together the butter and both sugars, about 3 minutes. Add the the eggs and vanilla until smooth.
- While the eggs are mixing, process the oats in a food processor or blender until fine. A little bit of chunk is good as it will add some texture to the cookie.
- Combine with the remaining dry ingredients. Whisk to combine. Add all at once to the wet mixture and let mix in until just about combined, then add the chocolate.
- This dough will need to chill at least 30 minutes in the fridge before baking.
- Once ready to bake, pre-heat oven to 350° F (177° C). Scoop the cookies on to the parchment lined sheet tray, 6 at a time. Bake for 10 minutes or until the edges are slightly golden.
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