It’s cookie-baking time again! I’m enjoying the group, Creative Cookie Exchange, where we bake cookies each month based on an ingredient or theme. The theme this month is White Chocolate! White chocolate often takes a back seat to other ingredients but it can shine on its own when given the chance. If you want to see all the ways white chocolate can be used to make terrific cookies, you have come to the right place!
Here are Oatmeal Cookies with White Chocolate Chips and Toffee Bits. I like the sweetness that the white chocolate adds to the oatmeal cookies and the toffee, well…you can’t go wrong with toffee bits! Dried cherries or cranberries would have been a nice alternative too instead of the toffee if you would like to make more of a trail mix flavored cookie.
My original batch used only 3/4 cup of white chocolate chips. I found this was not a case of less means more. More means more when it comes to cookie goodness so I rounded the amount of chips up to a cup, a heaping cup at that. The final recipe is a mish-mash of two of my go-to, standard recipes taken right from the packaging of chocolate chips and of oats: Nestle Tollhouse Chocolate Chips Cookies and Quaker Oats Oatmeal Raisin Cookies.
- 1 1/2 sticks of butter
- 1/4 cup brown sugar
- 1/4 cup white granulated sugar
- 2 eggs
- 1 teaspoon vanilla
- 2 cups oats
- 1 1/2 cups flour
- 1/2 teaspoon salt
- 1 teaspoon baking soda
- 1 overflowing cup white chocolate chips
- 3/4 cup Toffee Bits (I used Heath bar bits)
- Preheat oven to 375 degrees F.
- Blend butter and both sugars together in a stand mixer (or use an electric hand-held mixer) until well incorporated. Add the eggs one at a time. Also add the vanilla. Mix well.
- In a separate bowl combine the oats, flour, salt and baking soda. Whisk to combine then add to the wet ingredients in the stand mixer. Mix on low until blended. Add the white chocolate chips and the toffee bits, mix to incorporate into the dough.
- Use two teaspoons to scoop the dough from the bowl. Drop onto a parchment lined pan. If you'd like uniform looking cookies, please take the dough into your hands and roll into small balls. Bake for 10 minutes or until lightly brown around the edges. Cool on a wire rack.
Amount Per Serving: Calories: 129Total Fat: 7gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 24mgSodium: 102mgCarbohydrates: 15gFiber: 1gSugar: 8gProtein: 2g
Holly Baker started the food blog, A Baker’s House, in 2011. She is the writer, recipe creator, and photographer for the site. Holly loves to bake and shares recipes for gluten free food, canning recipes, as well as traditional desserts too. Her recipes and food photography have been highlighted by BuzzFeed, Reader’s Digest, and She Knows.