Time 30m Yield about 5 dozen. Number Of Ingredients 13 Steps:
In a large bowl, cream butter and sugars until light and fluffy. Beat in egg. Add extracts. Combine the oats, flour, salt and baking soda; gradually add to creamed mixture until blended. Stir in the coconut and chocolate., Drop by tablespoonfuls 3 in. apart onto ungreased baking sheets. Flatten with a glass dipped in sugar. Bake at 350° for 8-9 minutes or until golden brown. Cool for 1 minute before removing to wire racks.
Time 1h Yield 24 to 32 cookies Number Of Ingredients 12 Steps:
Beat the butter, granulated sugar and brown sugar in a bowl with a mixer on medium speed until fluffy. Add the egg and vanilla; beat. Whisk the flour, rolled oats, baking soda, cinnamon and salt in a bowl. Add to the butter mixture and beat until just combined. Stir in the white chocolate chips and raisins. Preheat the oven to 350 degrees F. Scoop rounded tablespoons of dough and roll into balls. Arrange on parchment-lined baking sheets about 2 inches apart. Refrigerate 30 minutes, then bake until the cookies are golden on the bottom, 12 to 15 minutes. Cool on the baking sheets, 10 minutes, then transfer to racks to finish cooling.
Time 1h40m Yield about 2 dozen cookies Number Of Ingredients 13 Steps:
In the bowl of an electric mixer fitted with a paddle attachment, beat the butter, brown sugar and granulated sugar on medium-high speed until light and fluffy, about 2 minutes. With the mixer on low, add the eggs 1 at a time. Add the vanilla and beat for 1 more minute. In a separate bowl, sift together the flour, baking powder, cinnamon and salt. With the mixer on low, slowly add the dry ingredients to the wet ingredients. Add the oats, apricots and white chocolate chips and fold to combine using a rubber spatula, making sure everything is evenly incorporated. Cover the bowl with plastic wrap and refrigerate for 1 hour before baking. Preheat the oven to 325 degrees F. Spray 2 baking sheets with cooking spray. Using a medium ice cream scoop, drop 2-inch mounds of dough onto the prepared baking sheets. Bake until golden in color, 14 to 16 minutes. Transfer the cookies to a wire rack and let cool completely.
Number Of Ingredients 11 Steps:
Preheat oven to 350 degrees. In a bowl, beat together the softened butter, brown sugar, and white sugar. Add in eggs and vanilla and mix well. Stir in the flour, baking powder, baking soda and salt until completely incorporated. Fold in the oats and white chocolate chips. Drop by tablespoonfuls onto cookie sheets and bake for 9-12 minutes (do not overcook). Remove from cookie sheets and let cool.
Yield 36 Number Of Ingredients 12 Steps:
Preheat oven to 350 degrees F (175 degrees C). Lightly grease cookie sheets. In a medium bowl, cream together the butter, brown sugar and white sugar until smooth. Stir in the eggs, one at a time, and then the vanilla. Sift together the flour, baking powder, baking soda and salt, stir into the creamed mixture. Finally, stir in the rolled oats, white chocolate chips and pecans. Drop by tablespoons onto the prepared cookie sheets. Bake for 10 to 12 minutes in the preheated oven. Remove from baking sheets to cool on wire racks.
Time 1h50m Yield 30 Number Of Ingredients 12 Steps:
In medium bowl, mix flour, baking soda, cinnamon and salt; set aside. In large bowl, beat butter with electric mixer on medium speed until creamy. Add granulated sugar and brown sugar; beat well. Beat in egg and orange extract. Add flour mixture and oats; stir until blended. Stir in white chocolate and raisins. Cover; refrigerate 1 hour. Heat oven to 350°F. Line cookie sheets with cooking parchment paper. Onto cookie sheets, drop dough by heaping tablespoonfuls 3 inches apart. Bake 13 to 15 minutes or until lightly browned. Cool 5 minutes; remove from cookie sheets to cooling racks.
Time 44m Yield 30 Number Of Ingredients 9 Steps:
Preheat oven to 375 degrees F (190 degrees C). In a medium bowl, cream together the butter and brown sugar until light and fluffy. Beat in the eggs one at a time. Combine oats, flour, salt, and baking soda; stir into butter mixture one cup at a time, mixing well after each addition. Stir in dried cranberries and white chocolate. Drop by rounded teaspoons onto ungreased cookie sheets. Bake for 10 to 12 minutes in preheated oven, or until golden brown. Cool on wire racks.
Time 57m Yield 5 dozen Number Of Ingredients 12 Steps:
In a mixing bowl beat the butter until creamy, using an electric mixer on medium speed. Gradually add in the sugars, beat well to combine. Add in the eggs, 1 at a time; beat just until the yellow disappears after each addition. Add in the vanilla; stir to combine. In another mixing bowl, mix together the flour and next 3 ingredients. Gradually add to the butter mixture; beat until blended. Stir in the oats, chocolate morsels, and pecans. Drop by tablespoonfuls onto a greased baking sheet. Bake in a 350° oven for 12 minutes. Cool on baking sheet for 3 minutes. Transfer cookies to a wire rack to finish cooling.
Yield Makes about 4 dozen Number Of Ingredients 11 Steps:
Preheat oven to 350 degrees. Mix flour, oatmeal,and baking soda in a medium bowl. Cream butter and sugars with a mixer until light and fluffy. Reduce speed to low. Add salt, vanilla, and eggs, and beat until well combined, about 1 minute. Add flour mixture gradually, beating until just combined. Stir in chocolate and apricots.Cover, and refrigerate until cold, about 30 minutes. Drop heaping tablespoons of dough onto parchment-lined baking sheets, spacing 2 inches apart. Bake until cookiesare golden brown around the edges but still soft in the center, 14 to 16 minutes.Let cookies cool on baking sheets for 2 minutes. Transfer cookies to a wire rack; let cool.
Time 30m Yield 30 Number Of Ingredients 12 Steps:
Heat oven to 350°F. Line cookie sheets with cooking parchment paper. In medium bowl, mix flour, baking soda, cinnamon and salt. In large bowl, beat butter and both sugars with electric mixer on medium speed until light and fluffy. Beat in egg and orange extract just until combined. On low speed, gradually add flour mixture and oats; beat until blended. Stir in white chocolate and raisins. Onto cookie sheets, drop dough by heaping tablespoonfuls 3 inches apart. Bake 13 to 15 minutes or until lightly browned. Cool 5 minutes; remove from cookie sheets to cooling racks.
More about “white chocolate oatmeal cookies recipes”
Time 30m Yield 36 cookies Number Of Ingredients 12 Steps:
Preheat oven to 375°F. In a large bowl using an electric mixer combine the sugar, brown sugar and butter; mix well to cream together. Add in egg and vanilla extract and mix until combined. Add the cinnamon, baking soda, salt and flour and mix well. Fold in the oatmeal, dried cranberries and white chocolate chips- making sure that all ingredients are uniformly distributed. Roll dough into 1-inch balls and place 3 inches apart onto a greased cookie sheet and bake at 375° for 10-12 minutes, just until the edges are lightly golden. Remove from oven and let cool for 2-3 minutes on the cookie sheet, then transfer cookies to cooling rack.
