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White Chocolate Oatmeal Cookies

White Chocolate Oatmeal Cookies are loaded with white chocolate chips and pecans and flavored with a touch of cinnamon.

  • Prep20 min
  • Cook12 min
  • Total32 min
  • Serves20
  • Rating5.0
White Chocolate Oatmeal Cookies

White Chocolate Oatmeal Cookies are loaded with white chocolate chips and pecans and flavored with a touch of cinnamon.

White Chocolate Oatmeal Cookies on a white plate.

They have that soft and chewy texture that’s so characteristic of oatmeal cookies and they only take 10 to 12 minutes to bake. Try them and I think they may become your favorite oatmeal cookie recipe.

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Either quick-cooking or old-fashioned oats can be used. Old-fashioned will result in heartier, chewier texture.

Equipment Needed For White Chocolate Oatmeal Cookies

  • Electric Mixer- either hand-held or stand mixer. I prefer using a stand mixer with a paddle attachment.
  • Parchment Paper
  • 2 Baking Sheets
  • Wire Rack
White Chocolate Oatmeal Cookies on a white plate.

Don’t Overmix

Be careful not to overmix the cookie dough when you add the flour or you will have tough cookies. Just mix on LOW until all of the flour is incorporated.

Use an Ice Cream Scoop

To quickly form uniform-shaped cookies, use a medium spring-loaded ice cream scoop.

For extra flavor, add about 1/2 cup of Craisins.

Storage

Store cookies at room temperature in an airtight container for 5 to 6 days.

Cookies piled on a plate.

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Ingredients

Equipment Electric Mixer, Rimmed Baking Sheets, Parchment Paper, Wire Racks

Steps

  1. 1

    Preheat oven to 350 degrees and line 2 baking sheets with parchment paper.

  2. 2

    In a medium bowl, mix together flour, oats, baking powder, baking soda, salt, and cinnamon. Set aside.

  3. 3

    Using an electric mixer, beat butter, granulated sugar, and brown sugar until light and creamy.

  4. 4

    Beat in eggs and vanilla extract.

  5. 5

    With mixer on low, gradually add flour mixture. Mix just until these is no visible dry flour.

  6. 6

    Stir in white chocolate chips and pecans.

  7. 7

    Use a medium scoop to drop the dough onto the prepared baking sheets, spacing them a few inches apart.

  8. 8

    Bake for 10 to 12 minutes or until getting golden brown around the edges. Let cool on baking sheets for a few minutes and then remove to a wire rack to cool completely.

Notes

I like to use salted butter for this recipe. You can use unsalted and add another 1/4 teaspoon of salt.

Nutrition

  • Calories385
  • Carbs48
  • Protein5
  • Fat20
  • Sodium234
  • Fiber2
  • Sugar32

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