Imagine biting into a cookie so perfectly balanced, it's like a warm hug for your taste buds! These Oatmeal White Chocolate Chip Cookies are not just another dessert - they're a magical combination of chewy, crispy, and utterly irresistible flavors that will transform your ordinary baking experience into something extraordinary. Whether you're a seasoned baker or a kitchen newbie, this recipe promises to deliver cookies that are guaranteed to become an instant family favorite.
Prep Time: 15 mins
Cook Time: 12 mins
Total Time: 27 mins
Cuisine: American
Serves: 24 cookies
Ingredients
- 1 cup unsalted butter, softened
- 3/4 cup brown sugar
- 3/4 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 3 cups rolled oats
- 1 cup white chocolate chips
Instructions
- Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats to prevent sticking and ensure even baking.
- In a large mixing bowl, cream together the softened butter, brown sugar, and granulated sugar using an electric mixer. Beat on medium speed for 3-4 minutes until the mixture becomes light and fluffy, ensuring the sugars are fully incorporated.
- Add the eggs one at a time, mixing thoroughly after each addition. Pour in the vanilla extract and mix until well combined, scraping down the sides of the bowl to ensure even distribution.
- In a separate medium bowl, whisk together the all-purpose flour, baking soda, and salt. This helps to evenly distribute the leavening agents and prevent clumping.
- Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined. Be careful not to overmix, as this can lead to tough cookies.
- Fold in the rolled oats using a spatula, ensuring they are evenly distributed throughout the dough. Then gently fold in the white chocolate chips.
- Using a cookie scoop or tablespoon, drop rounded portions of dough onto the prepared baking sheets, spacing them about 2 inches apart to allow room for spreading.
- Bake in the preheated oven for 10-12 minutes, or until the edges are golden brown and the centers look slightly soft. Rotate the baking sheets halfway through cooking for even browning.
- Remove from the oven and let the cookies cool on the baking sheets for 5 minutes. This allows them to set and makes them easier to transfer.
- Using a spatula, transfer the cookies to a wire rack to cool completely. The cookies will continue to firm up as they cool.
- Store the cooled cookies in an airtight container at room temperature for up to 5 days. For best texture, place a piece of bread in the container to help maintain moisture.
Tips
- Temperature Matters: Ensure your butter is truly softened but not melted. Room temperature butter creates the perfect cookie texture.
- Don't Overmix: Mix your ingredients just until combined. Overmixing can lead to tough, dense cookies instead of soft, chewy ones.
- Chill Option: For even more flavor development, you can chill the dough for 30 minutes before baking to enhance the cookie's richness.
- Size Consistency: Use a cookie scoop for uniform cookies that bake evenly. This ensures each cookie looks professionally made.
- Moisture Tip: The bread slice storage trick helps keep your cookies soft and fresh for days. It's a simple hack that works like magic!
- Customize Your Chips: Feel free to mix white chocolate chips with regular chocolate or add nuts for extra texture and flavor variation.
- Watch Baking Time: Every oven is slightly different, so start checking your cookies at 10 minutes. The edges should be golden, but the center still slightly soft.
Nutrition Facts
Calories: 220kcal
Carbohydrates: 28g
Protein: 3g
Fat: 11g
Saturated Fat: 6g
Cholesterol: 35mg
