Oatmeal White Chocolate Chip Cookies

Warning: You will not be able to stop eating these!

This is the recipe I perfected when I was a college student and a terrific procrastinator.  My life was something like this:  Term paper due?  I should bake some cookies before I start.   

I will not exaggerate:  People love them.  My boss back then fixed my car (replaced some worn belts) in exchange for a batch all to himself.  The first 'date' I had with my current boyfriend included him coming over while I baked a batch for my roommate's birthday present.  Seriously.  He sat in the kitchen while I baked cookies.  He didn't help (and still doesn't!), but kept me company.

There's just something about the combination of spices, white chocolate, and texture that make these cookies irresistible.  My secret - Rice Krispies.  No joke, it just adds a little something!  Oatmeal cookies are scrumptious, but most are made with raisins that have to be picked out individually.  Unless you like raisins.  I don't and will not tolerate any raisins being added to this recipe!

Ingredients:
1 cup unsalted butter, room temperature
3/4 cup sugar
3/4 cup packed brown sugar
1 tsp vanilla
2 large eggs
2 1/4 cup unbleached flour
1 tsp baking soda
1 1/2 tsp cinnamon
1/4 tsp nutmeg
1 tsp salt
2 cups oatmeal
1 1/2 cup Rice Krispies cereal (trust me)
12 oz. white chocolate chips

Directions:

• Preheat the oven to 375-degrees.
• In a medium bowl, mix together the flour, salt, soda, cinnamon, and nutmeg.  Set this aside.
• In a large bowl or the bowl of a stand mixer, blend the butter, sugar and brown sugar until creamy. 
• Add the vanilla and eggs one at a time to the sugar mixture and blend.
• Add the pre-mixed dry ingredients a bit at a time until fully incorporated.  If you are using a stand mixer, you might want to scrape the sides.
• Stir in the oatmeal.
• If you've been using a stand mixer, it's time for some elbow grease.  MIx in by hand the Rice Krispies and white chocolate chips.  Go ahead and taste some cookie dough, I won't tell anyone.  Delicious, right?
• Scoop tablespoon sized drops onto cookie sheets.  A cookie scoop works wonders here. They don't spread much, so they can be placed fairly close together.

• Bake for 7-9 minutes.  Ovens vary as do cookie sizes.  You want a slight golden tint on the edges.

Here's a printable version (PDF) of the recipe.

Variations:

• Use Cocoa Rice Krispies instead of regular.  This is fantastic!
• If you like fruit in your cookies, I will allow dried cranberries, but will not tolerate raisins!  Reduce or eliminate the Krispies.

See more pictures in my album.

Don't waste those extra Rice Krispies!  Put them to good use - make my Secret Recipe Rice Krispie Treats. 

Comments

[Emmy Summers]

Oh My Gee! This recipe is perfect. I never even guessed that white chocolate is a good ingredient for a cookie recipe. My kids love chocolate chips and I'm sure this will excite them more, it's because they rarely eat white chocolates. It's a good thing that they always brush their teeth after eating sweets, since they know that it's good for their teeth and it saves me the trouble of reminding them. Thanks for sharing this wonderful recipe.

[Joel Jackson]

The girls here are gonna love this! They really have this thing for cookies, but they've decided to cut down on the chocolate chip variants. It's taking a toll on their teeth, I guess. Well, if they're good to go with these, they'll definitely want to bake some! Thanks for the recipe!