White Chocolate Oatmeal Raisin Cookies


It’s been a while since I made a good cookie, and the other day I was craving Oatmeal Raisin Cookies like no other.

I wanted to add some chocolate chips to the mix, but I didn’t have any on hand. {criminal – I know.}

I did, however, have some white chocolate chips, and they did not disappoint.

White Chocolate Oatmeal Raisin Cookies

I wanted these White Chocolate Oatmeal Raisin Cookies to be large and soft and chewy.

There is a time and a place for crisp oatmeal cookies, and this was neither the time, nor the place.

White Chocolate Oatmeal Raisin Cookies

I’m also totally classifying these cookies as somewhat healthy since it mostly consists of rolled oats, plus I used a bit of whole wheat flour and plump juicy raisins.

Which means it’s perfectly ok to eat a cookie or two for breakfast.

On account of the oats and stuff…

White Chocolate Oatmeal Raisin Cookies

The trick to getting super plump, soft and chewy oatmeal cookies is chilling the dough.

Once you have the dough prepared place it in the fridge for at least 30 minutes, then scoop out the cookie dough onto some parchment paper or a silicone baking mat.

White Chocolate Oatmeal Raisin Cookies

I made a batch of cookies with them plumped up nice and tall, then I made a batch that I pressed the dough a little to make it somewhat flat.

Both of the cookies turned out great. Soft and chewy, with a hint of spice and a little nutty.

White Chocolate Oatmeal Raisin Cookies

Who wants a cookie?!

recipe adapted from: Smitten Kitchen

White Chocolate Oatmeal Raisin Cookies
Serves: makes 2 dozen large cookies
  • 1 cup butter, softened
  • 1⅓ cups light brown sugar
  • 2 large eggs
  • 1 tsp vanilla
  • ½ cup whole wheat flour
  • 1 cup all purpose flour
  • 1 tsp baking soda
  • 1 tsp all spice
  • ¾ tsp salt
  • 3 cups rolled oats
  • 1 cup raisins
  • 1 cup white chocolate chips
  1. In a medium bowl combine both flours, baking soda, salt and all spice. Whisk to combine then set aside.
  2. In the bowl of your stand mixer, fitted with the paddle attachment, cream together the butter and brown sugar until light and fluffy. Add eggs, one at a time, scraping down the sides of the bowl when necessary. Add vanilla and continue mixing.
  3. Add the flour mixture (1/2 cup at a time) to the butter mixture. Once the flour is all added, slowly beat in the oats, then add the raisins and white chocolate chips.
  4. Chill the dough for at least 30 minutes.
  5. Preheat oven to 350 degrees. Scoop out dough with an ice cream scoop, or in ¼ cup size balls. Place at least 2 inches apart from each other on a parchment lined baking sheet.
  6. Bake for 10-13 minutes or until the outer edges are a light golden brown. Let cool on baking sheet for 5 minutes before removing to a wire cooling rack. Store in an airtight container. Enjoy!


  1. I love oatmeal cookies – and with white chocolate? YES!

  2. I love a good oatmeal cookie and it’s been so long since I have had one!

  3. Nancy A. says:

    My favorite cookie is oatmeal and now to have white chocolate chips in them sounds to die for!!! I have to make these. I like that they are healthy, too! (HA!) Well, they do sound like something I would eat for breakfast with coffee. Better go buy those white chocolate chips!!! Love all your recipes, you have great ideas!!

  4. Great spin on oatmeal cookies!

  5. I think I will do 1/2 cup white chocolate chips and 1/2 cup chopped walnuts!

  6. Ohhhh these look perfectly thick and chewy! Yum!!

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