Skip to main content

Once a month, I bake sweets and bring them to work to share with my coworkers. Shhh, they don’t know it, but they’re my guinea pigs, since the treats that I bring are usually from a new recipe that I’ve never tried before. Of course, if the results aren’t to my liking, then I don’t share them.

This week, I made oatmeal and white chocolate chip cookies, recipe adapted from ericasweettooth‘s blog, original recipe from Cook’s Illustrated. They are a little different from traditional oatmeal cookies; they’re thin, crispy, made with *white* chocolate chips and have a salty finish. It is definitely a repeat recipe; the cookies were easy to make and did not require dough refrigeration. Although I wasn’t thrilled with the appearance, I was definitely pleased with the taste – I loved the crunch, the sweet caramelization of the sugars, and the slight saltiness. Happy to report that my coworkers were fans too. Recipe below.


*Crispy Oatmeal & White Chocolate Chip Cookies*

Recipe yields 24 huge cookies.


1 cup all-purpose flour

3/4 tsp baking powder

1/2 tsp baking soda

1/4 tsp salt

1.5 sticks of unsalted butter, at room temperature

1 cup granulated sugar

1/4 cup packed light brown sugar

1 egg

1 tsp vanilla extract

2.5 cups old fashioned rolled oats (I used Quaker Oats)

3/4 cup white chocolate (I used Ghiradhelli classic white chocolate chips)

1/2 tsp sea salt (I used Diamond Crystal sea salt for sprinkling)


1. Preheat oven to 350 degrees and line baking sheet(s) with parchment paper(s)

2. In a medium bowl, whisk together flour, baking powder, baking soda, and salt

3. In the electric mixer bowl, beat butter and sugars until light and fluffy

4. Add egg and vanilla, and beat until well incorporated

5. Slowly add flour mixture with mixer speed on medium-low, until just incoroproated

6. Gradually add the oats and white chocolate

7. Scoop 2 tablespoons to form dough into 24 balls. Place balls on parchment-lined cookie sheets about 2.5 inches apart. Gently press each ball down with back of a spoon (height of dough should be 3/4 inch).

8. Sprinkle a few sea salt flakes onto each ball

9. Bake 13 to 16 minutes, rotating sheets halfway through. Cookies should be deep golden brown. Transfer baking sheets to wire rack to cool.


Jamie’s tips for this recipe:

– I thought the cookies were a bit too buttery and would use less next time. The recipe lists 1-3/4 sticks of unsalted butter and my suggestion would be to use 1.5 sticks in the future.

– These cookies are supposed to spread out into a fairly huge circle. Don’t try to make smaller cookie dough balls, expecting cute little cookies. Otherwise, they will spread, thin out, get burnt and tossed into the trash.

– It’s important to give the cookie dough balls lots of space (i.e. 2.5 inches apart); they spread quite a lot, which meant 8 cookies per batch in my oven.

– If you don’t like white chocolate chips, feel free to use milk chocolate or dark chocolate chips instead – whatever floats your boat!

– Since these are thin cookies, they may burn easily, so keep a careful eye on them. Some of my cookies had random burnt spots underneath, which didn’t bother me but others might want them to be perfect.


Enjoy! and Happy Boston Bakes for Breast Cancer Week!

Leave a Reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.