White Chocolate Oatmeal Cookies | FoodByMaria Recipes

Vegan Desserts

White Chocolate Oatmeal Cookies

Prep

20 minutes

Cook

12 minutes

Yield

24

I love a classic oatmeal cookie. They are so delicious and definitely one of my favorite types of cookies. However, for this recipe I wanted to add a little bit of sweetness with white chocolate chips. This white chocolate oatmeal cookies recipe may just become your new go-to. 

White Chocolate Oatmeal Cookies in hand

Why you’ll love these white chocolate oatmeal cookies: 

  • Adaptable: You can make a gluten-free or vegan version of these cookies. See my notes below 
  • Quick: Prep them in 20-minutes and have them ready in less than 35-minutes
  • Customizable: Add in dark chocolate or milk chocolate or omit the chocolate completely 

Ingredients for White Chocolate Oatmeal Cookies

Ingredient Notes: 

Oats: I use old fashioned oats in my baking recipes like this. Old fashioned oats are different from quick oats as they are whole oats and are rolled to flatten them out. They are also prepared differently and I find the texture just works better for cookies.

Flour for White Chocolate Oatmeal Cookies

Flour: I used Bob’s Red Mill’s All-Purpose Flour here. Did you know this flour of theirs has 10-12% protein content to really help with the texture of the cookies and other baking? It’s also unbleached so there are no weird bleaching agents added to it.

How to make white chocolate oatmeal cookies: 

Dry ingredients in a mixing bowl for White Chocolate Oatmeal Cookies

1. In a large mixing bowl, combine the all-purpose flour, oats, baking powder, baking soda, and salt.   Stir till combined and set aside.

Sugars and ingredients in mixing bowl

2. In another mixing bowl, add the butter, sugars, orange zest, and vanilla.  Beat with a mixture for 1 minute. To the mixture, add the egg and beat for another 30 seconds.

Ingredients in mixing bowl for White Chocolate Oatmeal Cookies

3. Add the wet mixture to the dry mixture and combine using a spatula.  Fold in the white chocolate and form a ball. Cover with a cloth and place in the fridge for a minimum of 30 minutes.

4. Line two baking sheets with parchment paper and set them aside.

Rolled White Chocolate Oatmeal Cookies on a baking tray ready to cook

5. Portion out the balls into 24 equal balls.  Around 1 1/2 -2 inch balls.

6. Place them onto the baking sheet and bake for 12-15 minutes.

7. Allow the cookies to rest of the baking sheets for 5 minutes before transferring them to a cooling rack till completely cooled.

Ingredients for White Chocolate Oatmeal Cookies

Expert Tips & FAQ: 

How do I make these cookies gluten-free? If you are gluten-free, use a 1:1 gluten-free flour with xanthan gum. I love Bob’s Red Mill’s.

How do I make this recipe vegan? Use a vegan egg or 1 flax egg to replace the egg.

Chocolate: If you are not a fan of white chocolate, then use any other chocolate.  f you are not a fan of chocolate at all, then replace it with nuts, seeds, or raisins/cranberries.

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White Chocolate Oatmeal Cookies

  • Author: Maria Koutsogiannis
  • Prep Time: 20 minutes
  • Cook Time: 12 minutes
  • Total Time: 32 minutes
  • Yield: 24 1x
  • Category: Vegetarian
  • Cuisine: Baked Goods
  • Diet: Vegetarian

Description

Classic and delicious oatmeal cookies with a white chocolate twist. These white chocolate oatmeal cookies will be your new fav.


Ingredients

Scale

1 1/2 cups all-purpose flour

2 cups old fashioned oats

1 teaspoon baking powder

¼ teaspoon baking soda

½ teaspoon sea salt

1 cup butter room temperature

1 cup brown sugar

2 tbsp. orange zest

1 1/2 tsp vanilla

1 room temperate egg

1/23/4 cup white chocolate, roughly chopped


Instructions

In a large mixing bowl, combine the all-purpose flour, oats, baking powder, baking soda, and salt.   Stir till combined and set aside.

In another mixing bowl, add the butter, sugars, orange zest, and vanilla.  Beat with a mixture for 1 minute. To the mixture, add the egg and beat for another 30 seconds.

Add the wet mixture to the dry mixture and combine using a spatula.  Fold in the white chocolate and form a ball. Cover with a cloth and place in the fridge for a minimum of 30 minutes.

Line two baking sheets with parchment paper and set them aside.

Portion out the balls into 24 equal balls.  Around 1 1/2 -2 inch balls.

Place them onto the baking sheet and bake for 12-15 minutes.

Allow the cookies to rest of the baking sheets for 5 minutes before transferring them to a cooling rack till completely cooled.

Enjou!

Notes

GLUTEN-FREE:  If you are gluten-free, use a 1:1 gluten-free flour with xanthan gum

If you are vegan: Use a vegan egg or 1 flax egg to replace the egg.

Chocolate: If you are not a fan of white chocolate, then use any other chocolate.  If you are not a fan of chocolate at all, then replace it with nuts, seeds, or raisins/cranberries.


Nutrition

  • Serving Size: 24
  • Calories: 224
  • Sugar: 16.7g
  • Sodium: 76.4mg
  • Fat: 11.4g
  • Saturated Fat: 7g
  • Unsaturated Fat: 0.5g
  • Trans Fat: 0g
  • Carbohydrates: 27.9g
  • Fiber: 0.9g
  • Protein: 2.6g
  • Cholesterol: 30.3mg

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