Oatmeal White Chocolate Chip Cookies

by Erin

Classic oatmeal cookies are perfectly chewy and made a little special with the addition of white chocolate chips.

Oatmeal White Chocolate Chip Cookies 1

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I’m back from vacation and I made you cookies!! Did I apologize lately for the onslaught of cookies lately? I’m not really sorry because come on, it’s cookies.

I’m also not sorry for the fact that I again made an ice cream sandwich out of them with cinnamon Indulgence Ice Cream. It’s summer, and all I can think about is cookies and ice cream evidently. I’m not sorry, you’re welcome!

Oatmeal White Chocolate Chip Cookies 3

My friend Haley actually helped come up with this flavor pairing in anticipation of her recent visit so we baked these together when she was in town! I couldn’t believe it had been about 7 years since I last posted a non-peanut butter oatmeal cookie.

As we all know I am a bit of a peanut butter fan so it’s hard not to put peanut butter in there. But these white chocolate oatmeal cookies were perfect and gobbled up by everyone! Imagine that ;-).

Oatmeal White Chocolate Chip Cookies 2

Three years ago: S’moreo French Silk Pie

Four years ago: Fresh Strawberry Pie

Five years ago: Pork Loin Chops with Avocado-Manga Salsa and Spinach Quinoa

Oatmeal White Chocolate Chip Cookies 1


Yield: Approximately 4 dozen Cooking Time:
Nutrition facts: 200 calories 20 grams fat


  • 1-3/4 cups all-purpose flour
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1-1/2 tsp cinnamon
  • 1/4 tsp nutmeg
  • 1 cup unsalted butter, room temperature
  • 1-1/2 cups dark brown sugar, packed
  • 1/2 cup granulated sugar
  • 2 eggs, room temperature
  • 1 tsp vanilla extract
  • 3 cups rolled oats
  • 2 cups white chocolate chips


  1. In a medium bowl combine flour, baking soda, salt, cinnamon and nutmeg.
  2. In a large bowl beat butter, brown sugar, and granulated sugar until light and fluffy. Add eggs and vanilla and beat until well blended. Add dry ingredients to butter mixture, stirring until just combined. Fold in rolled oats and white chocolate chips until evenly distributed.
  3. Shape dough into balls - 1 heaping tablespoon each. Chill in fridge for at least 30 minutes, or overnight.
  4. When ready to bake, preheat oven to 375 degrees. Line a baking sheet with parchment paper. Place cookie dough about 2 inches apart onto the prepared baking sheet.
  5. Bake for 10 minutes or until edges are lightly browned. Cool 5 minutes before removing to a wire rack to cool completely.
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Source: Adapted from my Stuffed Oatmeal Raisinet Cookies.

Did you make this recipe? I want to see!

Tag @THESPIFFYCOOKIE on Instagram and hashtag it #THESPIFFYCOOKIE

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Angela April 14, 2020 - 6:55 pm

I love these and have made them twice but they always come out very flat. I follow the recipe, any suggestions? ?

Erin April 15, 2020 - 8:33 am

Hmm, are you using whole rolled oats or instant oats? If instant that might explain it. Otherwise the culprits are either making sure you beat the sugar and butter until light and fluffy, or chilling the dough.

Laura June 30, 2019 - 8:49 pm

Hmm mine yielded 2 dz. I used an ice cream scoop which is about two tablespoons… does that sound right?

spiffycookie July 1, 2019 - 7:03 am

I think my cookie scoop is closer to 1.5 Tbsp so that would account for some of the difference. I will change that part of the recipe.


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