Cora's Cottage

‘Tis the season for cookies!  These oatmeal chocolate chip cookies are perfect for cold winter days, especially if you are looking for something sweet without all the sugar. 

Why You’ll Love This Recipe

• Simple:  This recipe is easy to whip up if you have limited time or are just learning how to bake!
• Seasonal Ingredients: Oatmeal and chocolate are perfect cold winter days.
• Delicious: The perfect amount of sweet without all the refined sugars.

Tips for this Recipe

• Melt the butter if you are using it from the refrigerator or make sure that it is soft at room temperature.
• Heap the cups of oats.
• Adjust the amount of chocolate chips based on your family’s tastes and preferences.

Pairings

• Glass of milk or hot chocolate
• Cold winter days

Tools

• Mixing Bowl
• Mixer or Spatula
• Measuring Cups
• Measuring Spoons
• Cookie Sheets
• Cooling Rack and/or Tea Towel
• Spatula

Ingredients

• Flour
• Baking Powder
• Salt
• Brown Sugar
• Vanilla
• Butter
• Honey
• Eggs
• Rolled Oats
• White Chocolate Chips (optional)

How to Make Oatmeal White Chocolate Chip Cookies

Start by making sure that your honey has not crystalized.  If it has, use warm water to de-crystalize it before starting.  I like to store our honey in glass mason jars so that I can set it in a small pot with water on the stove on low to de-crystalize while I mix up the rest of the ingredients.

Once you have your honey de-crystalized; add the flour, baking powder, salt, and brown sugar to a mixing bowl.  Gently incorporate the dry ingredients before adding the vanilla, eggs, butter, and honey.  It is best to use the butter at room temperature or melt it if you are using it straight from the refrigerator. 

Blend together all these ingredients before adding in the rolled oats and white chocolate chips if you are choosing to include them.  For the rolled oats, I have found it best to gently heap my cups when scooping. For the white chocolate chips, I gently heap a 1/2 cup as my family prefers slightly fewer chips, but you can use level 3/4 cup if you would like.  The white chocolate chips can be adjusted to your family’s tastes and preferences.  Mix in the oats and chips until they are fully incorporated into the dough.

Using two spoons, scoop cookie dough onto a cookie sheet.  I use stainless steal cookie sheets and have never needed to spray them before use with this recipe, but you can if you would like.  A standard cookie sheet will fit 12 cookies.

Bake the cookies at 325°F for 20 minutes.  Allow the cookies to cool on the cookie sheet for 5-10 minutes before moving them to a cooling rack or tea towel to finish cooling. 

Store the cookies in an air-tight container for up to 1 week or freeze up to 3 months. This recipe will make between 24-36 cookies depending on how large you make the cookies.