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Salted Oatmeal White Chocolate Chip Cookies take the cookie to a whole new level! The perfect combination of sweet and salty.
Why You’ll Love This Recipe?
Chocolate Chip Cookies are definitely my favorite cook as evidenced by the many, many different recipe variations I have here on the blog. But this recipe for is something special! The oatmeal in these cookies gives them an amazing texture. The white chocolate chips and the sprinkle of salt gives them an amazing flavor. It’s a perfect combination and I especially love the crispy outside edges and the chewy inside of this cookie.
Ingredients Needed
- Flour. I prefer unbleached all purpose flour
- Baking Powder. Always make sure your ingredients are fresh for the best results.
- Baking Soda
- Sea Salt. We use a combination of regular sea salt and then a coarse flaky sea salt as a finishing salt on top of the cookies.
- Butter. I use salted butter and you want it slightly softened
- Sugars. Granulated sugar and brown sugar
- Egg. I always use large eggs
- Vanilla Extract. Pure vanilla will give the best flavor
- Oatmeal. You want old fashioned oats but if all you have is quick oats those will work too, the texture will be slightly different.
- White Chocolate. I like to buy a white chocolate bar and chop it up. You can use white chocolate chips if needed.
What is White Chocolate?
Technically, white chocolate is not really chocolate and doesn’t contain any chocolate solids. I bought a white chocolate baking bar and chopped it up. If you can’t find that, you can use white chocolate chips but the flavor is better from a baking bar.
What Kind of Coarse Salt Should I Use?
You use a coarse salt versus a fine grain table salt in this recipe because you don’t want the salt to dissolve or melt into the cookie as it bakes. The coarse salt will sit on top of the cookie and give you that little crunch and hit of flavor as you bite into the cookie. The salt provides a fun surprise you aren’t expecting!
The recipe for oatmeal white chocolate chip cookies calls for flaky sea salt, specifically Maldon or Fleur de Sel. If you don’t have either of those salts on hand you can get away with using a coarse Kosher Salt. Salt does taste differently though and a high quality salt can make all the difference in the flavor of a recipe. This is my favorite brand of Fleur de Sel.
How to Make Oatmeal White Chocolate Chip Cookies
- Preheat oven to 350 degrees F and cover cookie sheet with parchment paper.
- Cream butter and sugars until light and fluffy
- Add egg and vanilla and beat until well mixed
- Add dry ingredients and mix until just incorporated.
- Pour in oats and white chocolate and mix until well blended
- Using a cookie scoop, make dough into balls (about 2 tablespoons) Roll balls, then place on lined baking sheets about 2 1/2 inches apart
- Gently press down each ball to about 3/4-inch thickness
- Sprinkle a flake or two of sea salt on each cookie or if using regular sea salt sprinkle with salt
- Bake until cookies are golden brown, about 10-11 minutes.To help cookies brown evenly you can rotate your cookie sheet halfway through the baking process.
- Cool on wire racks.
Tips from Leigh Anne
- I had a happy little accident with these cookies. I had taken a tray full out of the oven and decided they needed just one more minute to brown up the edges a bit more. As I turned to put the cookies back in the oven I hit the tray on the refrigerator door sending the whole tray of hot cookies onto the kitchen floor. Fortunately, I had lined the cookie sheet with parchment so the cookies fell on top of the parchment paper on the floor. The cookies crumbled into a huge mess!
But we made lemonade out of lemons and we sprinkled the crumbled cookie mess on a bowl of vanilla ice cream – delicious! I think I might just drop the cookie sheet on purpose next time!!
Frequently Asked Questions
These cookies freeze really well. You can freeze the dough before it is baked or you can freeze them after they are baked. Follow the directions here for freezing baked cookies.
Use whatever your favorite is. I think they would also be delicious with butterscotch chips.
If you must, you can use quick oats but you won’t get the same nice chewy texture in your oatmeal white chocolate chip cookie. Quick oats have been processed more and won’t give your cookie the same great texture.
Some of our other favorite cookies include:
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Salted Oatmeal White Chocolate Chip COokies
Ingredients
- 1 cup flour
- 3/4 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 3/4 cups butter slightly softened
- 1 cup sugar
- 1/4 cup light brown sugar packed
- 1 large egg
- 1 tsp vanilla extract
- 2 1/2 cup old-fashioned rolled oats
- 6 ounces white chocolate bar chopped (not “white chocolate” chips)
- 1/2 teaspoon coarse sea salt like Maldon or fleur de sel (for sprinkling on top) I used regular sea salt
Instructions
- Preheat oven to 350 degrees
- Cover cookie sheet with parchment paper or Silpat
- Sift together flour, baking powder, baking soda, and table salt
- Cream butter and sugars until light and fluffy
- Add egg and vanilla and beat until well mixed
- Add flour mixture a little at a time and mix until just incorporated
- Next add oats and white chocolate and mix until well blended
- Using a cookie scoop, make dough into balls (about 2 tablespoons) Roll balls, then place on lined baking sheets about 2 1/2 inches apart
- Gently press down each ball to about 3/4-inch thickness
- Sprinkle a flake or two of sea salt on each cookie or if using regular sea salt sprinkle with salt
- Bake until cookies are golden brown, about 10-11 minutes
- To help cookies brown evenly you can rotate your cookie sheet halfway through the baking process
- Cool cookies and enjoy
Tips & Notes:
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Nutrition Facts:
Haras says
AMAZING….not too sweet, just the perfect chew….Y U M ! ! ! I did 1/2 chocolate chips, 1/2 butterscotch chips, and they were to DIE for.
Haras says
Sorry… 1/2 white chocolate chips, 1/2 chocolate chips…. not butterscotch…but come to think about it……
Leigh Anne Wilkes says
I think butterscotch would be yummy!