White Chocolate Oatmeal Cookies
You know how sometimes you come across a cookie recipe, make it just for fun, and it ends up being your “go-to” cookie for a number of years? Yep, this one is mine! I first made it back in the fall of 2004–my husband and I were newly-married, and we were hosting a group of friends at our apartment to watch our college football team play an away game. Snacks were a given, and since I finally had a kitchen full of awesome wedding gifts and gadgets, I was trying new recipes all the time. Needless to say, they were a huge hit, and I now make them ALL the time–they’re my most-requested baked good! There’s one little secret to making these cookies so irresistible, though…and it’s the vanilla. Trust me when I say do *not* skimp on the vanilla–no imitation extract here! Any real vanilla will work, though my favorite bottle came from Curaçao, and it was a sad day when I emptied that one. (Does that mean it’s time for another vacation to the island?? I hope so!) 
**Also note that we are starting our Chillin’ for the Holidays series which includes holiday cookies all week long this week, a Show Us Your Cookies Photo Contest and RSVP for the Once A Month Mom “Show Us Your Cookies” Virtual Christmas Party!
White Chocolate Oatmeal Cookies
Author/Source:
Jimmie @ Onceamonthmom.com
Ingredients:
- 1 cup margarine
- 1 cup brown sugar
- 1 cup white sugar
- 2 eggs
- 2 heaping teaspoons vanilla
- 3 cups flour
- 1 tsp baking powder
- 1 tsp baking soda
- 1 tsp salt
- 1 1/2 cups old-fashioned oats
- 2 cups white chocolate chips
Directions:
Preheat oven to 350°F. Cream together the butter and sugars until smooth, then beat in eggs and vanilla. Add the flour, baking powder, baking soda, and salt, and mix until well-incorporated. Stir in the oats and white chocolate chips by hand, then drop dough in golf ball-size portions onto ungreased cookie sheets. Bake in preheated oven 10-12 minutes. If you prefer your cookies soft (recommended), remove at 10 minutes, before they get golden brown. As the cookies cool, they will solidify and form a delicious, ooey-gooey, chewy cookie. If you prefer them crispier, bake the full 12 minutes and remove once they turn golden brown.
Freezing Directions:
Cool completely, then transfer cookies to freezer bags. Label and freeze. To serve, thaw at room temperature and enjoy!
Servings: Makes approximately 3 dozen cookies
This Post will be linked at:
- No Whine Wednesdays at Food on the Table
- What’s on the Menu Wednesday at Dining with Debbie
- Recipes I Can’t Wait to Try at At Home with Haley
- What’s On Your Plate at Good Cheap Eats
- What’s Cooking Wednesday at Turning the Clock Back
I was looking for a good recipe for my white chocolate chips. Any tips for making these at high altitude?
Janell I would say just add a little extra flour about 1/4 cup and bake your first batch and see. If they are flat add a little more flour and baking soda. Enjoy!!
Thanks – it worked! I also only had 1 cup of white chips and it was a good amount.
I just made these, but I added craisins and macadamia nuts…soooo yummy
[...] frustrating becasue I end up wasting money on the ingredients. When I came across this recipe for White Chocolate Oatmeal Cookies, I knew I had to try them. So I asked the author what she would do different at a high altitude. [...]