White Chocolate Oatmeal Cookies

White Chocolate Oatmeal Cookies

I’ve done quite a bit of baking in the past few weeks – lemon bars, cheesecake, marmalade bars, bagels, a couple different pies.  But what I’ve neglected are the delicious rounds that are swapped for the holidays, perfectly packed in lunch boxes, totes, and care packages, and dunked in milk.  After gaining a few unwanted “marital bliss” pounds, we’ve decided to start eating healthier.  So, the cookies I chose to bake today contain…oats.  I know that doesn’t exactly make them healthy, but they seem healthier when they have a grain in them, right?

White Chocolate Oatmeal Cookies

My perfect oatmeal cookie is crisp on the outside and has a moist, chewy interior.  The recipe I altered and am sharing with you today comes from Southern Living magazine and produces cookies with my exact wishes.  These also include sweet white chocolate morsels and leave out the wrinkled, ugly little nuisances commonly referred to as raisins.  Perfect for this raisin-hater.

White Chocolate Oatmeal Cookies

The recipe actually calls for white chocolate chips AND pecans, but I didn’t have any nuts on hand and didn’t feel like they’d be missed.  After my first taste, I confirmed that they were, indeed, not missed.  I’m sure they’d be delicious with them, but definitely not a dealbreaker if you don’t have them.

White Chocolate Oatmeal Cookies


  • 1 cup butter, softened
  • 1 cup firmly packed light brown sugar
  • 1 cup granulated sugar
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 3 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 1 1/2 cups uncooked regular oats
  • 1 1/2 cups white chocolate morsels
  • 1 cup coarsely chopped pecans (optional)


  1. Beat butter at medium speed with an electric mixer until creamy; gradually add sugars, beating well. Add eggs, one at a time, beating just until yellow disappears after each addition. Stir in vanilla.
  2. Combine flour and next 3 ingredients; gradually add to butter mixture, beating until blended. Stir in oats, morsels, and pecans. Drop by tablespoonfuls onto greased baking sheets.
  3. Bake at 350° for 12 minutes. Cool on baking sheets 3 minutes; remove to wire racks to cool completely.
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