oatmeal white chocolate chunk cookies

oatmeal white chocolate cookiesComfort food has become a popular term in the food world ~ whether it’s a fried egg breakfast, a cheesy casserole dinner or an a’la mode pie dessert ~ there is no denying the heart-warming effect of what we know as comfort food.

I’d imagine different cultures have different definitions of what makes a food comforting.  Certainly childhood memories are a big part of it.  But even if your mom or granny didn’t bake oatmeal cookies, to me they are on the short list of most comforting foods ever.

Oats and brown sugar are a match made in heaven and for me are what make a great oatmeal cookie great.  Dark brown sugar is the key; its richness gives everything it’s added to a special depth and caramelization.

I’m not a raisin fan so these cookies have other accents ~ white chocolate chunks and any nut that’s on hand.  Today were walnuts, last batch had pecans, both turned out yummy.


  • 2 sticks butter, room temperature
  • 1 cup packed dark brown sugar
  • 1/2 cup granulated sugar
  • 1 teaspoon each vanilla and almond extracts
  • 1 egg
  • 1-1/4 cups flour
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 1 teaspoon cinnamon
  • 1/4 teaspoon freshly ground nutmeg
  • 1/8 teaspoon allspice
  • 2-1/2  to 3 cups rolled oats
  • 1 cup white chocolate chunks or chips
  • 1 cup pecans, walnuts or nut of choice, toasted for a few minutes and roughly chopped


  • Preheat oven to 350F {preferably convection}
  • In a mixer, cream the butter and both the sugars for about 3 minutes
  • Add the egg and extracts; beat 1 minute; scrape down the sides of bowl
  • Add the spices and 1/3 of the flour; beat on low until just combined; scrape down sides of bowl
  • Add the remaining 2/3 of flour one-third at a time, scraping down bowl after each addition; careful not to overmix or dough will become tough
  • Mixing with your hands, gently add the nuts, chips and oats; try 2-1/2 cups of oats first, then add more if desired
  • Refrigerate the dough for 1/2 hour
  • Drop dough, in heaping tablespoons, onto parchment lined baking sheets ~ I make them into balls then flatten slightly
  • Keep cookies 2 inches apart {a dozen cookies per 13×18″ baking sheet should work fine ~ there will be about 2-1/2 to 3 dozen}
  • Bake for about 10 minutes or until cookies turn lightly golden around edges

oatmeal white chocolate cookiesThey remind me of a bowl of hot oatmeal with brown sugar ~ a childhood memory ~ only in a cookie form which is even better.  Breakfast of champions!

I love the almond extract here, it’s a subtle but noteworthy layer of flavor.  The white chocolate adds more vanilla-y sweetness and the walnuts are not too crunchy so everything just blends together.  Wash them down with beverage of choice and enjoy the comfort.

5 comments on “oatmeal white chocolate chunk cookies

  1. Dr Dan says:

    You have been nominated for ”ONE LOVELY BLOG AWARD”. Congratulations and have fun!

  2. soffiagudrun says:

    Did you use your homemade vanilla-rum extract for this recipe? Have you made an almond extract? That would be awesome…

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