It’s my favorite time of year– cookie season! I’ll admit I’ve never taken part in a cookie swap party but I imagine eating cookies all night long is pretty much the best thing ever. So we’ve decided to team up with some incredibly talented bakers and host a virtual cookie swap! Just click on the picture to get the recipe. Sure, it doesn’t have the “eat cookies all night long” component, but its great inspiration for your holiday baking.
I contributed a salted white chocolate oatmeal cookie. I’m not a big fan of white chocolate, but for some reason it is fantastic when combined with flake sea salt. I hope you’ve got some napkins handy because these cookies are gonna make you drool!
Preheat the oven to 375 degrees.
Sift both flours, baking soda, baking powder and salt together. Add the bran flakes that get caught in the sieve.
Cream butter (softened and melted) and sugars and oil in the bowl of a stand mixer. Add egg and vanilla and mix well. Gradually add dry ingredients and mix well until incorporated.
Mix in rolled oats and fold in white chocolate.
Line baking sheets with parchment paper and use a 2″ scoop to evenly place 8 cookies to a tray.
Sprinkle generously with flake sea salt.
Bake around 12 minutes or until edges are gold brown.
Enjoy and happy holidays!
Thanks to all our super-talented cookie contributors! Don’t miss out on their awesome holiday cookie recipes:
SALTED WHITE CHOCOLATE OATMEAL COOKIES
Ingredients:
- 1 1/2 cups of all-purpose flour
- 1 1/2 cups of whole wheat flour
- 1 1/2 teaspoons of baking soda
- 3/4 teaspoons of baking powder
- 1/4 teaspoon of salt
- 1 cup of softened butter (4 tablespoons of the cup, melted)
- 1/4 cup grapeseed oil
- 1 1/4 cup brown sugar
- 3/4 cup granulated sugar
- 1 egg
- 2 teaspoons of vanilla extract
- 1 cup of rolled oats
- 1 cup of white chocolate chunks
- flake sea salt (like Maldon)
Directions:
- Preheat oven to 375 degrees.
- Sift both flours, baking soda, baking powder and salt together. Add the bran flakes that get caught in the sieve.
- Cream butter (softened and melted) and sugars and oil in the bowl of a stand mixer.
- Add egg and vanilla and mix well.
- Gradually add dry ingredients and mix well until incorporated.
- Mix in rolled oats and fold in white chocolate.
- Line baking sheets with parchment paper and use a 2″ scoop to evenly place 8 cookies to a tray. Sprinkle generously with flake sea salt.
- Bake around 12 minutes or until edges are gold brown.
(images by HonestlyYUM)
Any reason why you selected grapeseed oil? I saw you can sub it out- but I wondered why it was selected.
Thanks!
I used Bob’s Red Mill rolled oats. the dough seemed pretty dry before I added them though. will try reducing flour for the next batch. they still came out pretty tasty though!
Just made these but it seems like the dough was a little on the dry side and the cookies didn’t end up behaving like normal cookies. The dough was very crumbly, and did not hold together well and thus didn’t meld together in the oven as well as yours seemed to. Any idea what might be the problem here? I think I used appropriate amounts of everything but I suppose this could be an issue.
Hm, I’m not sure what the problem is but could it be the type of oats you’re using?
OMG! These look amazing!! On my way to making them 🙂
BTW, Is the whole wheat flour necessary? Or can I use 3 cups of all-purpose flour?
You don’t have to use whole wheat flour but the recipe is adjusted for that. I’m sure using regular AP flour will work just fine too!
Would I be able to use Canola oil instead of grape seed oil? They look amazing 🙂
Yes you can use canola instead. Hope you enjoy em!
A chocolate cookie should always have chunky chunks of chocolate, you guys are awesome!
Just took these out of the oven as the first batch of Christmas cookie baking — phenomenal!! And I love that they’re just different enough that no one else will have them at holiday events. Thank you!
I’m so glad you liked them Jane!!
this is such a beautiful post – i love white choc + macadamia
I’ve been big into salted chocolate lately so I’m dying to try these cookies, love the texture!
This is such a fun event!! I’m dying for these chewy cookies. Love the flavour!
Will it work if I use white chocolate chips instead of chunks? Also, I have kosher salt instead of flake sea salt. Would that work (possibly if I tried crushing up the kosher grains as well)?
You can definitely use white chocolate chips. I would not recommend using kosher salt for the topping. It just isn’t as good as Maldon sea salt! Of course, you could just omit the sea salt but it’s so amazing with sea salt.
These look so amazing! I’m excited to check out all the other cookies too 🙂
These cookies look great. Like you, I’m not usually a huge fan of white chocolate. But it is really great with something salty or spicy (I like it in gingerbread cookies!). Loving all the inspiration from this cookie swap!
DROOOLING!!!!! Such a fun cookie swap!
Okay, if I pay for shipping, can you send me about 3 dozen of each of these? They look great!!! Question for you: I too, am not a big fan of white chocolate so would substituting dark chocolate work? I guess the only way to find out is try.
How many does this recipe make? They look awesome!
YOU said it perfectly, “not a big fan of white chocolate” BUT if you’re sold on the pairing with flake salt, I’m sold on giving it a try! And those chips look great in these gorgeous cookies, so that’d be reason enough!
yayyyyy cookie swap!!!!!! i am all about the fact that you used chocolate chunks in these and not chips. YEAH CHUNKS! hehe.
Mmm those sound fabulous! Love the use of oatmeal, they make cookies so chewy 🙂
Cookie swaps are the best! These cookies look so incredible. I’m a huge fan of white chocolate. Pinned!