White Chocolate Chip Oatmeal Cookies Recipe

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Published: June 18, 2021Author: Camille Beckstrand
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These White Chocolate Chip Oatmeal Cookies are so easy to make and taste absolutely amazing. If you need a new cookie recipe, these are the perfect combination of chewy and soft.
White Chocolate Chip Oatmeal Cookies Recipe

Whenever I am asked what my favorite cookie recipe is on our site, these White Chocolate Chip Oatmeal Cookies are at the top of my list!

Ingredients needed for Chocolate Chip Oatmeal Cookies:

  • 1 cup butter softened
  • 1 cup brown sugar
  • 1 cup white sugar
  • 2 eggs
  • 2 teaspoons vanilla extract
  • 3 cups flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1½ cups rolled oats
  • 2 cups white chocolate chips

How to make these Oatmeal Cookies:

  • Preheat oven to 350 degrees.
  • In a bowl, beat together the softened butter, brown sugar, and white sugar. Add in eggs and vanilla and mix well. Stir in the flour, baking powder, baking soda and salt until completely incorporated. Fold in the oats and white chocolate chips.
  • Drop by tablespoonfuls onto cookie sheets and bake for 9-12 minutes (do not overcook). Remove from cookie sheets and let cool.

If you are looking for another popular cookie on our site, check out our Chewy Chocolate Chip Cookies.

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White Chocolate Chip Oatmeal Cookies on a cooling rack

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Serves: 60

White Chocolate Chip Oatmeal Cookies Recipe

These White Chocolate Chip Oatmeal Cookies are so easy to make and taste absolutely amazing. If you need a new cookie recipe, these are the perfect combination of chewy and soft.
Prep Time 15 mins
Cook Time 10 mins
Total Time 25 mins
Print Pin

Ingredients

  • 1 cup butter softened
  • 1 cup brown sugar
  • 1 cup white sugar
  • 2 eggs
  • 2 teaspoons vanilla extract
  • 3 cups flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1½ cups rolled oats
  • 2 cups white chocolate chips

Instructions

  • Preheat oven to 350 degrees.
  • In a bowl, beat together the softened butter, brown sugar, and white sugar. Add in eggs and vanilla and mix well. Stir in the flour, baking powder, baking soda and salt until completely incorporated. Fold in the oats and white chocolate chips.
  • Drop by tablespoonfuls onto cookie sheets and bake for 9-12 minutes (do not overcook). Remove from cookie sheets and let cool.

Notes

  • We always use instant oats in our baking. Rolled oats are bigger than instant oats and take a little longer to cook. However, if you over cook the cookie to better cook the oats, you will have dry cookies.
  • If a recipe calls for instant oats, but you only have rolled oats, no problem. The cookies will just be a little more chewy.
  • But for best results, we highly recommend using instant oats for this recipe.

Nutrition

Calories: 119 kcal · Carbohydrates: 17 g · Protein: 1 g · Fat: 5 g · Saturated Fat: 3 g · Trans Fat: 1 g · Cholesterol: 15 mg · Sodium: 100 mg · Potassium: 39 mg · Fiber: 1 g · Sugar: 10 g · Vitamin A: 104 IU · Vitamin C: 1 mg · Calcium: 23 mg · Iron: 1 mg

Equipment

  • Mixing Bowl
  • Non-stick Cooking Spray
  • Cookie Sheet

Recipe Details

Course: Dessert
Cuisine: American

Recipe source: AllRecipes

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  1. Heidi says:
    May 26, 2013
    It's all about the dough for me... when I make cookies I eat the dough and the family eats the cookies...
    Reply
  2. Happy Valley Chow says:
    May 26, 2013
    Wow those look incredible, definitely need to give this a try! Happy Blogging! Happy Valley Chow
    Reply
  3. Regan says:
    May 26, 2013
    Holy Cow!!!! These look amazing, and I am going to make them tomorrow! And yeah.....I'll be eating a bunch of dough, too! LOL I love both!
    Reply
  4. Rachel says:
    May 26, 2013
    I'm totally a cookie dough lover too. Sometimes I make cookies for no other reason than because I'm in the mood for some dough.
    Reply
  5. Colleen says:
    May 26, 2013
    I love oatmeal and white chocolate is my favorite. I will definitely make these. How do I print the recipe? Thank you.
    Reply
    • Cyd says:
      June 1, 2013
      Since our blog is under construction, our print friendly buttons are not quite up and running yet. Hopefully this next week.
      Reply
  6. Lisa Thompson says:
    May 26, 2013
    Cookie dough is DEFINITELY better!!! Or a Pazooki -- microwaving a bit of cookie dough for about 20 seconds and then putting ice cream on top! YUM! Too bad my husband just found out he is gluten intolerant and dairy intolerant and egg intolerant:(
    Reply
  7. Patti says:
    May 26, 2013
    Can you make these into pan cookies? I thnk they would be great that way. This recipe has no flour?
    Reply
    • Cyd says:
      June 1, 2013
      In the ingredients it lists 3 cups of flour. We have never made them into pan cookies, but see no reason why it wouldn't work. Best of luck, keep us posted.
      Reply
  8. Eldonna says:
    May 27, 2013
    I like cookies,but I do not want them soft and doughy in the middle. Cookie dough has a very strange texture. I am definitely Team Well-baked Cookie!
    Reply
  9. McKenzie @ Girl Loves Glam says:
    May 27, 2013
    Oh YUM!!!
    Reply
  10. Crystal says:
    May 27, 2013
    I'm with you that it is cookie dough all the way!! Growing up, my mom and I would make cookie dough, eat it and never even make cookies. I have taught my girls the same thing, but now we have to actually make some cookies because my husband loves them cooked only. Have a great Memorial Weekend!!
    Reply
  11. cloe says:
    May 27, 2013
    Hi, before I make these, tell me how many calories please? thanks would they still be as good if I added much less sugar?
    Reply
    • Cyd says:
      June 1, 2013
      To find the calories and nutritional value, just click on the MAGIC button under the picture, then click on nutrition. This is our new sister site - MyRecipeMagic.com. It has so many fun features. We hope you'll stop by. -The Six Sisters http://myrecipemagic.com/home/recipes
      Reply
  12. Lisa says:
    May 28, 2013
    I am a cookie dough girl and can't wait to try this dough!
    Reply
  13. Peyton Downing says:
    June 3, 2013
    I've tried this recipe before and it's wonderful!!! This time I added 1/4 cup unsweetened cocoa powder and 1/4 cup less of the flour. Really delicious!
    Reply
  14. Jess says:
    June 7, 2013
    My family thought these cookies were awesome!! I thought the consistency was great. I did grind my oats in my food processor since I buy the old fashioned kind. I do that for all of my oatmeal cookie recipes though. Thanks for sharing this recipe.
    Reply
  15. siobhan says:
    August 1, 2013
    Cant wait to try these out! If your interested, check out my blog! :) bakingeatingblogging.blogspot.­ie
    Reply
  16. Joan says:
    September 21, 2013
    Can I use instant oats instead of rolled oats? What is the dif. between the two?
    Reply
    • Cyd says:
      September 21, 2013
      We always use instant oats. Rolled oats are bigger than instant oats and take a little longer to cook. If a recipe calls for instant oats, but you only have rolled oats, no problem. Hope this helps!
      Reply
  17. Lauren says:
    October 31, 2013
    I just whipped up a batch of these and added some Trader Joe's pumpkin and freshly ground cinnamon. Oh my, your initial recipe was already delicious, but the extras totally kicked them up a notch!
    Reply
  18. Toot mama says:
    December 28, 2013
    Yummy! Leave in the oven more like 12 mins until golden brown. I placed them on parchment paper and they are delicious. I got four full cookie sheets out of the recipe. I will definitely be baking these again.
    Reply
  19. Lindsey Poch says:
    March 2, 2014
    Don't make these with margarine- they spread out into one big carmalized pan cookie mush- not pretty!
    Reply
  20. Chelsea says:
    May 29, 2014
    These cookies are heaven! Another great recipe from six sisters!
    Reply
  21. Bianca R says:
    September 21, 2014
    amazing cookies! i did need a bit more cooking time though but they tasted incredible!!! thanks heaps for such a successful recipe :)
    Reply
  22. Janell says:
    December 15, 2016
    Made these once before and the whole house loved them so Im making them again today. Awesome cookie recipe!
    Reply
  23. Angie says:
    November 14, 2017
    So it has to be butter, not margarine? Also, how many cookies does this recipe make?
    Reply
    • Cyd says:
      November 14, 2017
      You could make this recipe using margarine too. Or even half margarine and half butter. We have done that before in recipes.
      Reply
  24. ashlee says:
    January 31, 2020
    Made these. Yum!
    Reply
  25. Elise says:
    September 18, 2020
    Can you use unsalted butter ? The recipe didn’t specify.
    Reply
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