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.
White Chocolate Oatmeal Walnut Cookies
Ingredients
- 1 cup butter
- 2 eggs
- 1 cup sugar
- 1/2 cup brown sugar
- 2 tsp vanilla
- 1 1/2 cups flour
- 1 tsp baking soda
- 1 tsp salt
- 2 cups instant oats
- 1 cup chopped walnuts
Instructions
- 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.
Notes
Nutrition
Mariloy Galle says
August 23, 2018 at 12:20 pmThese came out perfect. I followed the recipe except I added a teaspoon of Orange Extract. They are now my new favorite.
Emily Grace says
August 24, 2018 at 12:02 amOooh, that sounds yummy!
Dannee says
April 16, 2018 at 11:36 amThis has become my go-to recipe for cookies. I don’t add the nuts or chocolate but just the basic oatmeal cookie recipe. My husband calls them oatmeal crack cookies. 🙂
Carolann says
December 20, 2015 at 9:50 pmThese were very tasty! Melting the white chocolate was a bit difficult though. Looked up how to melt it beforehand, also. Used a double boiler. Make sure u keep an eye on it while over double boiler.
Nancy says
December 8, 2015 at 9:05 amI have a question about the recipe. Is it instant oats or quick cook oats? Thank you!
Emily Grace says
December 16, 2015 at 12:03 pmI use Quaker Old Fashioned (not instant)
Sheila says
June 18, 2014 at 12:03 pmI just finished baking these. So Delicious and Completely Addictive! Trial and Error Notes: I don’t own a cookie scoop so I just rounded the dough with a regular spoon from the drawer. I found it’s good to roll the dough in a ball in the palm of your hand after you roll it in the sugar and then roll it again in the sugar. Mine did not look pretty like the picture. They were larger and flatter. I’m thinking the cookie scoop would probably help with the consistency if you are giving them as a gift. I had white chocolate chips in the pantry and it was my choice for icing, however once you start eating the “broken edge” cookies you quickly discover that the icing is for show. These cookies are light and so flavorful. I’ve come to love a cookie that is crispy yet soft. How is that possible? I’ve already shared this on Pinterest, Facebook. If I could just master the pretty part of this cookie I could rule the world. Bake and enjoy this most delicious cookie!
Marti says
January 27, 2014 at 8:07 pmThese look amazing! I love how you dipped them in white chocolate! Pinned! 🙂
Marti
Emme says
August 18, 2013 at 9:07 amHow many cookies does one batch make?
Emily Bruno says
August 18, 2013 at 4:21 pmHey Emme, I use a cookie scoop and get about 4 dozen
Emme says
August 18, 2013 at 7:05 pmPerfect! I’m planning on making these for our cookie exchange this year. May tink the white chocolate red and green or add sprinkles to make them look festive.
Emme says
December 15, 2013 at 12:10 pmDelicious cookies…and very addicting! They are just as tasty without the white chocolate frosting.
Used a small scoop (1 Tablespoon), which yielded 5 dozen cookies.
Can’t wait to hear the feedback from our cookie exchange tomorrow.
Thanks for a great recipe….definitely will make these cookies today.
Caitlyn says
July 12, 2013 at 9:46 pmThese cookies are fantastic! I did just drizzle the white chocolate as I am not too much of a fan of the white chocolate, but SO good. I will be making these for my Mom’s wedding! Thanks for sharing 🙂
Emily Bruno says
July 13, 2013 at 4:52 pmSo glad you liked them!!
Q @ JAQS says
June 11, 2013 at 3:12 pmYummm! Love to try this.
Thank you so much for sharing and I’ve featured you this week 🙂
http://www.jaqsstudio.com/2013/06/made-by-me-84-linky-party-and-features.html
Karyn - Pint Sized Baker says
June 9, 2013 at 5:36 pmThey sound yummy and look beautiful! Pinned it! Thanks for linking up to Two Cup Tuesday on Pint Sized Baker.
Jen Nikolaus says
June 5, 2013 at 7:15 pmWhat beautiful pictures & cookies! They sound so yummy, thanks for sharing! Pinning now!
~Jen @ Yummy Healthy Easy
Julie @ Julie's Eats & Treats says
June 3, 2013 at 10:34 amI love oatmeal raisin but that would suck if you didn’t and thought it was chocolate chip! I love this fun twist on cookies!
Dorothy @ Crazy for Crust says
June 2, 2013 at 8:30 pmThese are SO gorgeous!! I LOVE oatmeal – especially dipped in white chocolate!