Best White Chocolate Oatmeal Cookies Recipes

OATMEAL CRANBERRY WHITE CHOCOLATE CHUNK COOKIES

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• In a medium bowl, cream together the butter and brown sugar until light and fluffy. Beat in the eggs one at a time. Combine oats, flour, salt, and baking soda; stir into butter mixture one cup at a time, mixing well after each addition. Stir in dried cranberries and white chocolate. Drop by rounded teaspoons onto ungreased cookie sheets.
• Bake for 10 to 12 minutes in preheated oven, or until golden brown. Cool on wire racks.

WHITE CHOCOLATE CHIP CRANBERRY OATMEAL COOKIES

Steps:

• Preheat oven to 375°F.
• In a large bowl using an electric mixer combine the sugar, brown sugar and butter; mix well to cream together.
• Add in egg and vanilla extract and mix until combined.
• Add the cinnamon, baking soda, salt and flour and mix well.
• Fold in the oatmeal, dried cranberries and white chocolate chips- making sure that all ingredients are uniformly distributed.
• Roll dough into 1-inch balls and place 3 inches apart onto a greased cookie sheet and bake at 375° for 10-12 minutes, just until the edges are lightly golden.
• Remove from oven and let cool for 2-3 minutes on the cookie sheet, then transfer cookies to cooling rack.

OATMEAL COOKIES WITH DRIED APRICOTS AND WHITE CHOCOLATE

Steps:

• Preheat oven to 350 degrees. Mix flour, oatmeal,and baking soda in a medium bowl. Cream butter and sugars with a mixer until light and fluffy. Reduce speed to low. Add salt, vanilla, and eggs, and beat until well combined, about 1 minute. Add flour mixture gradually, beating until just combined. Stir in chocolate and apricots.Cover, and refrigerate until cold, about 30 minutes.
• Drop heaping tablespoons of dough onto parchment-lined baking sheets, spacing 2 inches apart. Bake until cookiesare golden brown around the edges but still soft in the center, 14 to 16 minutes.Let cookies cool on baking sheets for 2 minutes. Transfer cookies to a wire rack; let cool.

OATMEAL CRANBERRY ALMOND WHITE CHOCOLATE CHIP COOKIES

Steps:

• Preheat oven to 350°F
• Cream together white and brown sugar, margarine, vanilla and almond extracts.
• Beat in egg.
• Mix in sifted flour, baking powder and soda, salt, oats and coconut until combined.
• Stir in dried cranberries, almonds and white chocolate chips.
• Drop slightly heaped tablespoons of dough on a sprayed SHINY baking sheet.
• Bake 10 to 12 minutes depending on your oven. Should be evenly golden in colour.
• Remove to cooling rack.
• Freeze really well.

WHITE CHOCOLATE APRICOT OATMEAL COOKIES

Steps:

• In the bowl of an electric mixer fitted with a paddle attachment, beat the butter, brown sugar and granulated sugar on medium-high speed until light and fluffy, about 2 minutes. With the mixer on low, add the eggs 1 at a time. Add the vanilla and beat for 1 more minute.
• In a separate bowl, sift together the flour, baking powder, cinnamon and salt. With the mixer on low, slowly add the dry ingredients to the wet ingredients. Add the oats, apricots and white chocolate chips and fold to combine using a rubber spatula, making sure everything is evenly incorporated. Cover the bowl with plastic wrap and refrigerate for 1 hour before baking.
• Preheat the oven to 325 degrees F. Spray 2 baking sheets with cooking spray.
• Using a medium ice cream scoop, drop 2-inch mounds of dough onto the prepared baking sheets. Bake until golden in color, 14 to 16 minutes. Transfer the cookies to a wire rack and let cool completely.

OATMEAL CRANBERRY WHITE CHOCOLATE CHUNK COOKIES

Steps:

• Preheat oven to 375°F.
• In a mixer, beat butter or margarine and sugar together until light and fluffy.
• Add eggs mixing well.
• Combine oats, flour, baking soda and salt in a separate bowl.
• Add dry ingredients a little at a time to the butter mixture, mixing well after each addition.
• Stir in by hand the cranberries then the white chocolate chips.
• Drop by rounded teaspoonfuls onto ungreased cookie sheets.
• Bake 10-12 minutes or until golden brown.
• Cool on wire rack.

MOLASSES OATMEAL WHITE CHOCOLATE CHIP COOKIES

Steps:

• Mix flour, oats, ginger, cinnamon, baking soda, nutmeg, and salt in large bowl.
• Using a stand mixer with the paddle attachment (or a large bowl with electric mixer), cream together the butter and brown sugar in large bowl with electric mixer on medium speed until light and fluffy, about 3 minutes.
• Add molasses, egg, and vanilla and beat on medium speed until fully incorporated. Using a spatula, scrape down the sides to release some of the dough.
• Gradually add flour mixture, one cup at a time, on low speed until well mixed.
• Fold in the white chocolate chips and evenly distribute as best you can.
• Press dough into a thick flat disk. Wrap in plastic wrap. Refrigerate 4 hours or overnight.
• Preheat oven to 350 degrees F. Shape dough into 1-inch balls. Roll in granulated sugar. Place 2 inches apart on baking sheets lined with parchment paper.
• Bake 8 to 10 minutes or until edges of cookies just begin to brown. Remove to wire racks; cool completely.

WHITE CHOCOLATE, CRANBERRY, OATMEAL & WALNUT COOKIES

Steps:

• Preheat oven to 350°.
• Mix dry ingredients (flour, baking soda, baking powder, salt, spices); set aside.
• Cream wet ingredients (butter, sugars, eggs, vanilla) with a mixer until light and fluffy.
• Stir the flour mixture into the creamed mixture and mix for 3 minutes.
• Add the oats, chips, craisins & walnuts; stir to incorporate.
• Form 2 inch sized balls.
• Drop 2-inches apart onto baking sheet sprayed with nonstick spray.
• Bake 11-13 minutes (on center rack), until golden, but still moist beneath cracks on top.
• Remove from oven; let cookies sit on baking sheet for 2 minutes before transferring to a wire rack to cool.

ORANGE CRANBERRY WHITE CHOCOLATE OATMEAL COOKIES

Steps:

• Preheat oven to 350 degrees.
• Cream butter and sugars until fluffy.
• beat in eggs and vanilla.
• combine all dry ingredients in separate bowl.
• mix wet and dry ingredients.
• add in cranberries and chips.
• Scoop by 2 Tbsp scooper
• Bake 12 minutes.
• cool 5 minutes and then move to cooling rack.

WHITE CHOCOLATE CHIP OATMEAL COOKIES

Steps:

• Preheat oven to 350 degrees.
• In a bowl, beat together the softened butter, brown sugar, and white sugar. Add in eggs and vanilla and mix well. Stir in the flour, baking powder, baking soda and salt until completely incorporated. Fold in the oats and white chocolate chips.
• Drop by tablespoonfuls onto cookie sheets and bake for 9-12 minutes (do not overcook). Remove from cookie sheets and let cool.

OATMEAL COOKIES WITH WHITE CHOCOLATE CHIPS AND RAISINS

Steps:

• Beat the butter, granulated sugar and brown sugar in a bowl with a mixer on medium speed until fluffy. Add the egg and vanilla; beat. Whisk the flour, rolled oats, baking soda, cinnamon and salt in a bowl. Add to the butter mixture and beat until just combined. Stir in the white chocolate chips and raisins.
• Preheat the oven to 350 degrees F. Scoop rounded tablespoons of dough and roll into balls. Arrange on parchment-lined baking sheets about 2 inches apart. Refrigerate 30 minutes, then bake until the cookies are golden on the bottom, 12 to 15 minutes. Cool on the baking sheets, 10 minutes, then transfer to racks to finish cooling.

DRIED CHERRY AND WHITE CHOCOLATE OATMEAL COOKIES

Steps:

• Preheat oven to 350 and line cookie sheets with parchment paper. The parchment paper works better as the cookies seem to bake more evenly, but if necessary, you can use non-stick spray on the pans instead.
• If the dried cherries are large, cut them in half.
• In a medium bowl, whisk together the flour, salt, baking soda and baking powder; set aside.
• Using an electric mixer on high speed, cream the butter, granulated sugar and brown sugar together until light and fluffy, about 2 minutes. Add the eggs and vanilla and beat until well-mixed, about 15-30 seconds.
• Add in the flour mixture, and beat at low speed until combined.
• At low speed, mix in the oats.
• Add the dried cherries and white chocolate (and walnuts, if using) at low speed, until just combined and mixed through.
• Drop by tablespoonfuls onto the prepared cookie sheets about 2 1/2 inches apart.
• Bake for about 10-12 minutes, until very lightly browned. You don't want these too dark or overcooked so they come out a bit chewy.
• Leave on the sheet for a minute to give the cookies a chance to set, then remove to a rack to cool completely.
• You can make them smaller, or, as in the original recipe, drop by 2 oz. cookie scoops to make large cookies. Adjust the baking time accordingly. (About 8-10 minutes for smaller, 20 minutes for large.).

COCONUT, CRANBERRY, WHITE CHOCOLATE OATMEAL COOKIES

Steps:

• Preheat oven to 350.
• Cream shortening, butter, and the sugars.
• Add eggs and vanilla then blend well.
• In a new bowl, mix all of the dry ingredients except for the coconut.
• Mix the coconut.
• Combine the two bowls by mixing with a spoon.
• Roll one inch balls of dough onto a greased cookie sheet (1" apart).
• Baking for 9-10 minutes on the top rack until golden brown (the circumference of the cookies will look darker than the inside).

WHITE CHOCOLATE-MACADAMIA NUT OATMEAL COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
• In a large bowl, cream together the butter, white sugar, and brown sugar until smooth. Beat in the egg, then stir in the vanilla. Combine the flour, baking powder, and baking soda; stir into the creamed mixture. Mix in the oats, white chocolate, and macadamia nuts until evenly distributed. Drop by teaspoonfuls onto the prepared cookie sheets.
• Bake for 10 to 12 minutes in the preheated oven, or until edges are toasted. For crisper cookies, bake longer. If you leave the cookies on the cookie sheet for a few minutes before transferring to cool on wire racks you will have a softer bottomed cookie.

ORANGE SPICED OATMEAL RAISIN COOKIES DIPPED IN WHITE CHOCOLATE

Steps:

• Combine raisins and orange juice; let stand overnight.* Beat butter and sugar until fluffy. Beat in egg and orange peel. Combine flour and baking soda: stir into butter mixture. Add raisins, liquid, and oats: mix well.
• Drop dough by rounded teaspoonfuls onto greased baking sheets, spacing 2 inches apart, flatten slightly. Bake at 350 degrees for 10 to 20 minutes. Cool completely.
• In a small, deep bowl, microwave chocolate and oil for 3 to 4 minutes on low power, stirring once. Let stand for 2 minutes, stir until smooth. Dip one-third of cookie: chill on waxed paper-lined baking sheets until chocolate is firm.

WHITE CHOCOLATE-MOCHA-OATMEAL COOKIES

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
• Mix shortening, brown sugar, white sugar, egg, vanilla extract, instant coffee, warm water, and cocoa powder together in a bowl until smooth. Add baking soda and 1/3 cup flour. Continue adding flour 1/3 cup at a time until fully incorporated. Mix in oats and chocolate chips.
• Use a small cookie scoop to place 12 cookies on the prepared baking sheet.
• Bake in the preheated oven for 10 minutes. Remove from the oven and let cookies sit 5 minutes. Transfer cookies to a wire rack to cool completely.
• Repeat 2 more times with remaining dough to make 36 cookies.

WHITE CHOCOLATE OATMEAL COOKIES

Steps:

• In a large bowl, cream butter and sugars until light and fluffy. Beat in egg. Add extracts. Combine the oats, flour, salt and baking soda; gradually add to creamed mixture until blended. Stir in the coconut and chocolate., Drop by tablespoonfuls 3 in. apart onto ungreased baking sheets. Flatten with a glass dipped in sugar. Bake at 350° for 8-9 minutes or until golden brown. Cool for 1 minute before removing to wire racks.

WHITE CHOCOLATE MACADAMIA CHERRY OATMEAL COOKIES

Steps:

• Preheat oven to 325°F
• Line two baking sheets with parchment paper or use silicon baking pads.
• Mix flour, baking soda and salt in medium bowl.
• Using electric mixer, beat butter, sugar and brown sugar in large bowl until well blended.
• Mix in egg and vanilla.
• Beat into flour mixture.
• Mix in oats, then white chocolate chips, cherries and macadamia nuts.
• Drop dough by rounded tablespoonfuls onto baking sheets, spacing two inches apart.
• Bake cookies 12 minutes. Switch and rotate baking sheets.
• Bake cookies until golden, about 6 minutes longer.
• Cool cookies on baking sheets (cookies will firm as they cool).

WHITE CHOCOLATE APRICOT OATMEAL COOKIES RECIPE - (4.6/5)

Steps:

• In the bowl of an electric mixer fitted with a paddle attachment, beat the butter, brown sugar and granulated sugar on medium-high speed until light and fluffy, about 2 minutes. With the mixer on low, add the eggs 1 at a time. Add the vanilla and beat for 1 more minute. In a separate bowl, sift together the flour, baking powder, cinnamon and salt. With the mixer on low, slowly add the dry ingredients to the wet ingredients. Add the oats, apricots and white chocolate chips and fold to combine using a rubber spatula, making sure everything is evenly incorporated. Cover the bowl with plastic wrap and refrigerate for 1 hour before baking. Preheat the oven to 325°F. Spray 2 baking sheets with cooking spray. Using a medium ice cream scoop, drop 2-inch mounds of dough onto the prepared baking sheets. Bake until golden in color, 14 to 16 minutes. Transfer the cookies to a wire rack and let cool completely.

OATMEAL CRANBERRY WHITE CHOCOLATE CHIP COOKIES

Steps:

• Heat oven to 375.
• In medium bowl, beat butter and sugar with electric mixer until light and fluffy.
• Add eggs, mixing well.
• In separate bowl, sift together flour, baking soda and salt. Stir in oats.
• Add dry ingredients (by hand) to butter mixture in several addisitions, mixing well after each addition.
• Stir in cranberries and white chocolate.
• Drop by rounded teaspoonfuls onto ungreased cookie sheets (I use parchment paper).
• Bake 10-12 minutes.
• Transfer to wire rack.
• Cool completely and store tightly covered.
• NOTE - To use Quick Quaker Oats, decreas flour to 1 1/3 cups.