Sometimes you just want something plain, simple, and comforting. Not every cookie needs to be an eye-catching showstopper. I decided to make White Chocolate Oatmeal Cookies because 1) I just wasn’t in the mood for something fancy and 2) white chocolate is my favourite kind of chocolate.
P.S. I don’t care what people say. White chocolate is the King of Chocolates.
These cookies have a crisp, crunchy exterior and a soft, chewy middle with only a bit of oatmeal texture and sweet bursts of white chocolate and vanilla. Sometimes I’m in the mood for really nubbly oatmeal cookies with a lot of oatmeal texture and flavour, but not today. I love the rustic, craggly look of these cookies! They were delicious, even the next day, and exactly what I wanted.
I have made these cookies several times before as they are one of my favourites. I’ve never gone wrong with them, and they are even popular with people who aren’t so keen on white chocolate. (White chocolate lovers go nuts for these.) I hope you give this recipe a try!
I get 26 cookies out of the following recipe.
White Chocolate Oatmeal Cookies
1/2 cup butter
1/2 cup brown sugar
1/2 cup white sugar
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup rolled oats
1 cup white chocolate chips
Preheat oven to 350°F. Lightly grease cookie sheets.
In a medium bowl, cream together the butter, brown sugar, and white sugar until smooth. Stir in the egg and vanilla.
Stir together the flour, baking powder, baking soda, and salt. Stir into the creamed mixture. Finally, stir in the rolled oats and white chocolate chips. Drop balls of dough onto the prepared cookie sheets.
Bake for 10 to 13 minutes in the preheated oven. Do not overbake. Remove from oven and let cookies firm up on baking sheets, about 5 minutes. Transfer to wire racks to finish cooling.