🍪 Baked Oatmeal Cookies Loaded With White Chocolate Chips

These soft, chewy baked oatmeal cookies are packed with hearty oats and creamy white chocolate chips. They’re easy to make, require simple pantry ingredients, and have slightly crisp edges with a tender center.

🛒 Ingredients

• 1 cup (100 g) old-fashioned rolled oats
• 1 cup (125 g) all-purpose flour
• ½ teaspoon baking soda
• ½ teaspoon salt
• ½ teaspoon ground cinnamon
• ½ cup (113 g) unsalted butter, softened
• ½ cup (100 g) brown sugar, packed
• ¼ cup (50 g) granulated sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 1 cup (170 g) white chocolate chips
• ½ cup (60 g) chopped walnuts or pecans, optional

👩‍🍳 Instructions

1. Preheat the Oven

Preheat your oven to 350°F (175°C).

Line a large baking sheet with parchment paper or lightly grease it.

2. Mix the Dry Ingredients

In a medium bowl, whisk together:

• Rolled oats
• Flour
• Baking soda
• Salt
• Cinnamon

Set the mixture aside.

3. Cream the Butter and Sugars

In a separate large bowl, beat the softened butter, brown sugar, and granulated sugar until the mixture is light and creamy.

This usually takes about 2–3 minutes with an electric mixer.

4. Add the Egg and Vanilla

Beat in the egg and vanilla extract until everything is smooth and well combined.

Don’t worry if the mixture looks slightly loose.

5. Combine Everything

Gradually add the dry ingredients to the wet ingredients.

Mix just until the flour disappears. Don’t overmix, or the cookies can become tougher than you’d like.

6. Add the White Chocolate

Fold in the white chocolate chips.

If you’re using nuts, fold those in at the same time.

For extra-loaded cookies, reserve a small handful of white chocolate chips for pressing onto the tops before baking.

7. Shape the Cookies

Scoop the dough into portions of approximately 2 tablespoons each.

Place them on the prepared baking sheet, leaving about 2 inches between cookies.

Gently flatten each dough ball slightly.

8. Bake

Bake for approximately 10–13 minutes, or until the edges are lightly golden while the centers still look slightly soft.

Don’t overbake them—the cookies will continue to firm up as they cool.

9. Cool

Allow the cookies to cool on the baking sheet for about 5 minutes.

Then transfer them to a wire rack to cool completely.

This helps the centers finish setting while keeping them soft and chewy.

✨ Tips for Extra-Chewy Oatmeal Cookies

Use rolled oats

Old-fashioned rolled oats provide a better chewy texture than instant oats.

Don’t overbake

The biggest secret to soft oatmeal cookies is taking them out while the centers still look slightly underdone.

Chill the dough if necessary

If the dough feels very soft or your kitchen is warm, refrigerate it for 20–30 minutes before baking. This can help prevent excessive spreading.

Add more white chocolate

For truly loaded cookies, increase the white chocolate chips to about 1¼ cups.

Add a little sea salt

A tiny sprinkle of flaky sea salt on top after baking creates a delicious contrast with the sweet white chocolate.

🍪 Storage

Store completely cooled cookies in an airtight container at room temperature for approximately 3–4 days.

For longer storage, freeze the baked cookies in a freezer-safe container for up to several months. Thaw at room temperature before serving.

🌟 Final Result

You’ll get golden-edged, soft and chewy oatmeal cookies with plenty of creamy white chocolate in every bite. For the best texture, slightly underbake them and let them finish setting on the baking sheet.