Within my family and friend’s circle I’ve been known for a particular kind of cookie, my cookies and cream cookies. Every holiday and most birthdays I’m expected to bake them. Now that I’ve made these White Chocolate Chip Oatmeal Cookies, I have a feeling they’ll be the new favorites. Even my husband said these are now tied for his favorite cookies of mine.
All of this to say these cookies are REAL good. The perfect mix of chewy goodness in the middle and wonderfully crispy on the edge. There are a few important factors that makes these cookies perfect.
First is to measure exactly. I’m talking scrape off the excess flour from the top of the measuring cup-exactly. Second, the usage of oat flour (which is just ground up oats). This adds extra nuttiness and chewiness. Lastly, using old fashioned oats and not quick oats.
White Chocolate Chip Oatmeal Cookies
Servings: aprrox. 30
- 16 tbs or 2 sticks of unsalted butter at room temperature, not melted
- 1 cup dark brown sugar, packed
- 1 cup white sugar
- 2 large eggs, room temperature
- 1/2 cup oat flour, blend up about 1 cup old fashioned oats in a blender/food processor to get this
- 3 cups old fashioned oats, not quick oats
- 1 tbs vanilla extract
- 1 1/3 cup white all-purpose flour, measure perfectly
- 1 tsp baking soda
- 1 tsp salt
- 1 tbs cornstarch
- 1 tsp ground cinnamon
- 1/2 white chocolate chips, optional
Make sure your butter and eggs are at room temperature before getting started and preheat oven to 350 degrees.
In a bowl, cream together the butter, brown sugar and white sugar until mixed. Beat in the egg and vanilla extract until creamy. Add to the same bowl the 1/2 cup of oat flour along with the baking soda, cornstarch, cinnamon, salt and old fashioned oats. Beat until ingredients are well-combined.
Then add the all-purpose flour, little by little and mix until just combined-don’t over mix. Lastly, mix in the white chocolate chips or any other extra like chocolate chips, raisins or nuts. Again, until just mixed
When you’re placing the balls of the dough on your cookie sheet, don’t overcrowd them-these cookies will spread a bit. In fact, if you can spare another 10 minutes, once placing the cookie dough on the cookie sheet you can then place the cookie sheet in the fridge for 10 minutes to ensure they don’t spread while baking. Not necessary, but it certainly helps!
Bake for approximately 9 minutes or until you see cookies are lightly browned around the edges. Don’t over bake! You’ll want these cookies to stay gooey in the middle. If anything, better to take them out a smidge under-baked then over-baked.