Oatmeal cookies have to be one of my favorite cookies. I like them chewy with crispy edges, sweet with a hint of salt. I have to say I am not a fan of oatmeal raisin cookies though. Nothing is worse than taking a big ole bite out of what you thought was a chocolate chip cookie, only to find out it is actually oatmeal raisin. It’s like when you order a coke and they give you tea, it takes your brain a while to recover. (Even worse if it’s unsweetened… blech!)
I’ve made these oatmeal cookies dozens of times but I’ve never dipped them in white chocolate before or added walnuts. About a month ago James went on a healthy eating kick and bought a huge bag of walnuts to snack on… that lasted about two days and I was left with a pound of walnuts in the pantry. The walnuts were good, would also be good with pecans, but they are just as delicious without nuts. Don’t skimp on the white chocolate though… I don’t think I’ll ever make them without again.
- 1 cup butter
- 2 eggs
- 1 cup sugar
- ½ cup brown sugar
- 2 tsp. vanilla
- 1½ cups flour
- 1 tsp. baking soda
- 1 tsp. salt
- 2 cups instant oats
- 1 cup chopped walnuts
- Beat butter, sugars, eggs, and vanilla until light and fluffy.
- Add dry ingredients and blend well.
- Mix in walnuts.
- Drop by teaspoonful into small bowl of sugar, coat and place on ungreased baking sheet.
- Bake at 375 for 8-10 minutes.
- Allow cookies to cool and then dip half of each cookie into a medium sized bowl of white chocolate.
- Place cookies on parchment paper to set.