Simple, chewy, and delicious Oatmeal White Chocolate Chip Cookies with Self-Rising Flour is the perfect addition to your holiday baking. From the lightly nutty flavor of the rolled oats to the sweetness of the white chocolate chips and the mild crunch of the M&Ms, these cookies will not disappoint. If you want to be the favorite of this year’s cookie exchange, try these soft, warm Oatmeal White Chocolate Chip Cookies with M&Ms.
Oh, man! These oatmeal white chocolate chip cookies are show stoppers. It’s almost as if they’re singing Christmas warmth and cheer straight from the plate! And no matter that the oatmeal cookie recipe contains an abundance of chocolate candies. Plus, any time I include old fashion oats in a recipe, I immediately declare it a nutrient-dense treat. Can a holiday cookie get any better? Maybe with milk. Cheers, friends! These are the best oatmeal white chocolate chip cookies!
Ingredients for Oatmeal White Chocolate Chip Cookies
Unsalted Butter – Use real butter. As I always say, real is always better! Unsalted butter will offer a rich, sweet cream flavor while allowing the flavors from other ingredients to really come through.
Brown Sugar – This will add the soft texture and chewiness that characterizes these white chocolate oatmeal cookies.
Granulated Sugar – This gives a slight crisp in contrast to the cookie’s chewiness.
Eggs – Eggs are essential for thickness and puffiness.
Self-Rising Flour – This will contribute to the cookie’s softness and act as a leavening agent.
Cake Flour – It also contributes to a softer, fluffier cookie.
Rolled Oats – Oats are a nutrient-dense food! The added fiber from the oats will make the cookies less likely to spike blood sugar levels.
White Chocolate Chips – You will love the creamy texture of this sweet chocolate!
Mini M&Ms – Bursts of red and green make this a most festive treat while offering teensy bites of chocolatey crunch in every bite!
Cinnamon – This adds complexity to the flavor of the cookie.
Cornstarch helps provide structure for the cookies you’ll have in hand!
How to Make the best oatmeal white chocolate chip cookies
Place sugar in a mixing bowl. Cut and cream butter into the sugar and mix thoroughly. In a separate bowl, mix dry ingredients. Add the flour mixture to the sugary mix and combine.
TIP: Instead of trying to cut the butter into small slices, grab your cheese grater to shred the butter. It works beautifully and is so efficient. I use this method when I make my homemade biscuits from scratch recipe.
Stir or fold in the chocolate chips and M&Ms until they are evenly distributed throughout the dough. Place plastic wrap over the bowl and place it in the refrigerator to allow the dough to set.
Use a cookie scoop to make small cookie dough balls weighing 3.5 to 4.0 ounces each. These cookies are giant! Feel free to use a small cookie scoop if you prefer. You’ll get a lot more cookies out of this recipe if you do.
Spread out no more than 5 cookie dough balls on a large cookie sheet covered with parchment paper or a silicone mat. Using your hands, lightly press the dough to flatten the cookie dough balls slightly.
Bake at 410 degrees Fahrenheit for 9-11 minutes or until the white chocolate chip oatmeal cookies are golden brown. Place the baking sheet on cooling racks to allow the cookies to cool. Although, I recommend serving these oatmeal white chocolate chip cookies while they are still warm!
What makes a cookie soft and chewy or crisp?
Brown sugar will add moistness and chewiness, while granulated sugar gives a slight crisp in contrast to the cookie’s chewiness.
Eggs, self-rising flour, and cake flour will all contribute to the softness.
Tips For making white chocolate chip cookies with oatmeal
This recipe uses self-rising flour. If you do not have self-rising flour, all-purpose will work as well. For each cup of self-rising flour, you will substitute one cup of all-purpose flour, 1 teaspoon of baking powder, 1/2 teaspoon of salt, and 1/4 teaspoon of baking soda.
You can omit the M&Ms for a healthier version and include dried cranberries instead. But why would you do that? I’m kidding. The white chocolate chips and cranberries combo is delicious in this cookie!
Can I Use Instant Oats?
While the recipe calls for old-fashioned oats, instant oats will also work in this recipe. The quick oats will not offer the same bit of texture as the old-fashioned rolled oats.
Can I Make These Into Cookie Bars?
Yes! Follow the instructions for this recipe, but instead of using a cookie scoop to create cookie dough balls, line a baking dish with parchment paper or cooking spray. Preheat the oven to 350 degrees. Once the oven is heated, cook the bars for 30 minutes or until baked through and golden brown. Remove the baking dish from the oven and place it on wire racks to allow the bars to cool completely. Once they have cooled, cut them into uniform squares and serve them warm!
Storing White Chocolate Chip Oatmeal Cookies
These easy oatmeal white chocolate chip cookies can be stored in an airtight container at room temperature for 4-5 days.
Other Christmas dessert recipes
- Rice Krispie Christmas Trees
- Easy Brownie Christmas Trees
- Easy Oreo Bark
- Fun with Kids! Easy Christmas Reminder Pretzels
- Chocolate Turtle Pecan Recipe
- Christmas Reindeer Brownies (from a mix!)
Oatmeal White Chocolate Chip Cookies with self-rising flour
Ingredients
- 1 cup Cold Unsalted Butter cut into slices
- 1 1/4 cups Brown Sugar
- 1/2 cup Granulated Sugar
- 2 Eggs room temp
- 2 cups Self-Rising Flour
- 1/2 cup Cake Flour
- 1 1/2 cup Rolled Oats
- 1 teaspoon Cornstarch
- 1/2 trsp Cinnamon
- 1 1/2 cups White Chocolate Chips
- 1 cup Mini M&Ms red and green
Instructions
- Preheat the oven to 410 degrees Fahrenheit.
- Add sugar to the bowl of a standing mixer. Using a pastry blender, cut the butter into the sugar. Continue cutting the butter until the butter pieces are about the size of peas.
- Mix to combine sugar and butter on low for 1 minute. Then move up to medium speed until the mixture becomes light and fluffy. This will take about 3 minutes.
- Add one egg to the mixture at a time, using low speed to whisk the eggs completely into the sugar mixture.
- In a large bowl, mix the cake flour, self-rising flour, oats, cornstarch, and cinnamon until combined.
- Add the dry mix into the sugar mixture slowly, mixing on low speed.
- Continue using the standing mixer on low speed and mix in the white chocolate chips and M&M’s. Stop the mixer and check for chocolate chips and M&Ms at the bottom of the bowl. You may want to use a silicone spatula to fold in the remaining candies into the mixture.
- Cover the dough with plastic or beeswax wrap and chill in the refrigerator for 15-20 minutes.
- Once cooled, use a large cookie scoop to create cookie dough balls that each weigh approximately 3.5 to 4.0 ounces. You can use a scale to determine the approximate size and then continue to make the remaining cookie dough balls.
- Place round cookie dough balls on a parchment paper or a silicone mat covered cookie sheet.
- Use your hands to slightly flatten the cookie dough balls by lightly pressing on the tops of the dough.
- When placing cookie dough balls on the cookie sheet, be sure to leave plenty of space. I recommend placing no more than 5 cookies on one large baking sheet.
- Bake for 9-11 minutes or until cookies are a golden brown. Allow cookies to cool on the baking sheet, but I certainly recommend serving the cookies warm!
Notes
Nutrition
