White Chocolate Oatmeal Cookies-the addition of melted white chocolate in the batter of this cookie dough gives them a delicious vanilla flavor.
I always have oatmeal in my pantry. Not that we ever eat actual oatmeal for breakfast. It’s strictly for baking purposes.
There’s something comforting about an warm oatmeal cookie, fresh out of the oven.
Bringing back memories of Grandma’s kitchen.
I’ve always got white chocolate chips in my pantry. I use it mostly for making Fudge. When you add it to a cookie or a bar or even a cake batter, the vanilla flavor is enhanced.
I made these cookies using a Small Cookie Scoop so I’d have more cookies. They were served at a school function and didn’t last long at all.
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- 1 cup white chocolate chips
- 1 Tablespoon milk
- 1 cup butter
- 1 1/2 cups sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 cups old fashioned oats
- place white chocolate chips and milk in a microwave safe bowl. Heat on high for 60 seconds. Remove from microwave and let sit for 5 minutes. Stir chocolate until completely melted and no lumps remain. Let cool.
- Cream butter and sugar until light and fluffy. Add in eggs, one at a time and vanilla extract, mixing well after each addition.
- Add in cooled melted white chocolate and beat well.
- Combine flour, baking soda and salt. Add to butter mixture and beat well.
- Fold in oats.
- Spoon cookie dough onto ungreased cookie sheet using a teaspoon or cookie scoop. Bake in a preheated 350 degree oven for 8-10 minutes. Remove from oven and let rest on baking sheet for 5 minutes before removing to cooling rack to cool completely.
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