Oatmeal White Chocolate Chip Cookies with self-rising flour

collage of close pics of cookies with oatmeal and white chocolate chips

5 from 1 vote

Oatmeal White Chocolate Chip Cookies with self-rising flour

Simple, chewy, and delicious Oatmeal White Chocolate Chip cookies are sure to be a hit this holiday season. 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. Try these soft, warm Oatmeal White Chocolate Chip Cookies with M&Ms.

Prep Time10

Cook Time11

Chill20

Total Time41

Servings:

Calories: 607kcal

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

Tip: I have found the most efficient way to cut the butter into small pieces is to use a cheese grater to shred the butter.

Nutrition