White Chocolate Oatmeal Raisin Cookies
These white chocolate oatmeal raisin cookies are super quick and easy to make. They're crisp on the outside and chewy in the center. The hint of cinnamon pairs perfectly with the combination of raisin and white chocolate.
Ingredients
- 1/4 cup (56 g) salted butter melted
- 2/3 cup (132 g) light brown sugar lightly packed
- 1 large egg room temperature
- 1 tsp vanilla extract
- 3/4 cup (90 g) all-purpose flour spooned and leveled
- 3/4 cup (80g) old fashioned rolled oats
- 1/2 tsp ground cinnamon
- 1 tsp baking powder
- 1/4 tsp fine sea salt
- 1/4 cup (2oz) raisins
- 1/2 cup (3 oz) white chocolate chips or chopped white chocolate bar
- tiny pinch sea salt flakes
Instructions
- Preheat the oven to 350F (177C) convection OR 325F (163C) conventional and line two cookie sheets with parchment paper.
- In a medium bowl, microwave the butter for 20-30 seconds, just until it's melted (if it gets super hot, then let it cool a little bit).1/4 cup (56 g) salted butter
- Add the light brown sugar to the melted butter and whisk together for about a minute. Add in the egg and vanilla and whisk until it's completely smooth.2/3 cup (132 g) light brown sugar, 1 large egg, 1 tsp vanilla extract
- Add the flour, oatmeal, cinnamon, baking powder and salt and fold the cookie dough just until there are no more steaks of flour left.3/4 cup (90 g) all-purpose flour, 3/4 cup (80g) old fashioned rolled oats, 1/2 tsp ground cinnamon, 1 tsp baking powder, 1/4 tsp fine sea salt
- Fold in the raisins and white chocolate, just until they're evenly dispersed.1/4 cup (2oz) raisins, 1/2 cup (3 oz) white chocolate chips
- Split cookie dough into 8 cookies, about 2.5 ounces each, placing 4-6 per cookie sheet. Bake one sheet on the middle rack for 12-14 minutes, just until the edges are starting to brown and the center is puffed.
- Remove them from the oven, give the pan a quick tap on the counter and use a biscuit cutter to scoot the cookies to make them round (if desired).
- Sprinkle with sea salt flakes and allow them to rest for 5-10 minutes before transferring off the cookie sheet.tiny pinch sea salt flakes
Nutrition
Serving: 1cookieCalories: 245kcalCarbohydrates: 38gProtein: 3gFat: 9gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.2gCholesterol: 34mgSodium: 175mgPotassium: 129mgFiber: 1gSugar: 22gVitamin A: 187IUVitamin C: 0.3mgCalcium: 71mgIron: 1mg
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