Chewy White Chocolate Oatmeal Cookies (No Chill Dough)
Chewy oats, melty white chocolate, and just a touch of flaky sea salt, these oatmeal cookies are everything you want in a quick, no-chill recipe. Crisp edges, soft centers, and ready in under 30 minutes.
Servings 24
Calories 220kcal
Ingredients
- 3 cups old fashioned oatmeal
- 1 ½ cups flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- ¾ cup butter softened
- 1 tablespoon vanilla
- ⅔ cup dark brown sugar
- ⅔ cup sugar
- 2 large eggs
- 8 ounces white chocolate chopped
- coarse sea salt
Instructions
- Preheat oven to 350°. Line baking sheets with parchment paper.
- Whisk together oats, flour, baking soda, and salt. Set aside.
- Using an electric mixer on medium speed, beat butter and vanilla until creamy. Add brown sugar and white sugar, beating until fluffy. Add eggs, one at a time, mixing well after each addition.
- Reduce the speed to low and gradually add the oat mixture. Stir in the chunks of white chocolate.
- Scoop batter with an ice cream scoop onto prepared pans. Sprinkle each with coarse salt. Bake for 12-14 minutes, or until edges are browned but centers are slightly soft.
- Cool cookies on pans for a few minutes. Then, transfer to wire racks to cool completely.
Notes
- You can use white chocolate chips, they just won't have the same texture.
- These cookies freeze well and can easily be shipped.
