As I'm writing this, the windows are open and a cool breeze is blowing through my living room. I'm drinking hot tea and an Anthropologie catalog is lying on my coffee table with some serious cozy vibes. Fall is beginning and we're jumping in head first with some oatmeal cookies.
These little gems are stuffed with chunks of white chocolate, cinnamon chips, and a handful of spices. We're keeping them soft and chewy because that's what I'm looking for in an oatmeal cookie. Hope you're into it.
Cinnamon and White Chocolate Chunk Oatmeal Cookies
Makes 2 dozen cookies
1 1/4 cup unsalted butter, room temperature
1 cup brown sugar
1 teaspoon vanilla extract
1 1/2 cup flour
1 teaspoon baking soda
2 teaspoons ground cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon salt
3 cups old fashioned oats
3 oz white chocolate, chopped into small chunks
3/4 cup cinnamon chips
Preheat oven to 375 degrees. Place a nonstick baking mat onto a baking sheet.
In the bowl of an electric mixer, beat butter and brown sugar until fluffy and creamy. Add in egg and vanilla and mix until combined. In a separate bowl, whisk together flour, baking soda, cinnamon, nutmeg, and salt. Add the dry ingredient to the butter mixture, large spoonfuls at a time, until just combined. Using a rubber spatula, mix in oats by hand. Once combined, add in white chocolate chunks and cinnamon chips and mix until they are evenly distributed throughout the dough.
Place rounded tablespoons of dough onto the baking sheet about an inch and a half apart. Before placing in the oven, press the circles of dough down slightly on the top, making them the shape of small hamburger patties. Bake 8-9 minutes until the edges and bottom are golden brown. Cool on the baking sheet for 5 minutes before cooling fully on a cooling rack.