I had a craving for oatmeal cookies, and happened to have some extra oats lying around. I found this great recipe from Smitten Kitchen. I don’t mind a good oatmeal raisin cookie, but I really wanted to try something new. I had a bag of craisins, but ended up using the whole bag for breakfast bars. So then I thought I’d use chocolate chips, but when I remembered there was cinnamon in the recipe, I thought white chocolate chips would be perfect. Thankfully I had some in my cupboard. Nate doesn’t really care for oatmeal cookies, but he really liked these. Get creative and add whatever chips or dried fruit you like, maybe throw a nut in there!
Oatmeal Cookies with White Chocolate Chips
1/2 cup butter, softened
2/3 light brown sugar
1 tsp vanilla extract
3/4 all-purpose flour
1/2 tsp baking soda
1 tsp cinnamon
1/4 tsp salt
1 1/2 cups rolled oats
1 cup white chocolate chips
1. Preheat oven to 350 degrees.
2. In a large bowl, cream butter, sugar, egg and vanilla until smooth. In a separate bowl, whisk flour, baking soda, cinnamon and salt. Add flour mixture into the butter/sugar mixture. Stir in the oats and white chocolate chips.
3. Scoop dough on a parchment lined baking sheet. For thicker cookies, the original recipe suggests you chill the dough in the fridge and then scoop it. I didn’t do this because I was impatient, but I thought they still turned out great. Bake for 8-12 minutes. Mine took exactly 9 minutes. Remove from oven and transfer to a cooling rack.