Description of this recipe:
These White Chocolate Oatmeal Christmas Cookies are a delightful twist on the classic oatmeal cookie, perfectly festive for the holiday season. They combine the chewy texture of oatmeal with the creamy sweetness of white chocolate and the colorful crunch of mini M&Ms, creating a cookie that’s both comforting and celebratory. These cookies are soft, thick, and packed with flavor, making them a crowd-pleaser for Christmas gatherings, cookie exchanges, or simply a cozy night in.
Why you will love this recipe:
You’ll fall in love with these cookies because they offer a unique blend of textures and flavors. The hearty oatmeal provides a satisfying chewiness, while the white chocolate chips melt into pockets of creamy sweetness. The mini M&Ms add a delightful crunch and a festive burst of color, making these cookies visually appealing and incredibly delicious. Beyond their taste and appearance, these cookies are relatively easy to make, perfect for baking with family and friends during the holidays. The recipe is also versatile, allowing you to customize the add-ins to suit your preferences. The aroma that fills your kitchen as these cookies bake is simply irresistible, evoking the warm, comforting spirit of Christmas.
Ingredients:
- 1 cup cold unsalted butter, cut into chunks
- 1 1/4 cups light brown sugar, lightly packed
- 1/2 cup granulated sugar
- 2 large eggs, room temperature is best
- 2 cups all-purpose flour
- 1/2 cup cake flour
- 1 1/2 cups old-fashioned or rolled oats
- 1 tsp cornstarch
- 3/4 tsp baking soda
- 1/2 tsp salt, I use sea or kosher salt
- 1/2 tsp cinnamon
- 1 1/2 cups white chocolate chips
- 1 cup mini M&Ms, I used red and green
Preparation:
Step 1: Preheat the oven to 375°F (190°C). Ensure your oven rack is positioned in the center for even baking.
Step 2: In the bowl of a stand mixer fitted with the paddle attachment (or using a hand mixer), combine the cold, cubed unsalted butter, light brown sugar, and granulated sugar. Mix on low speed for about 1 minute to prevent the sugar from flying out, then increase the speed to medium. Cream the butter and sugars together until light and fluffy, about 3 minutes. This step is crucial for incorporating air into the dough, resulting in a tender cookie.
Step 3: Add the eggs one at a time to the sugar mixture, mixing on low speed after each addition. Ensure each egg is fully incorporated before adding the next. Scrape down the sides of the bowl as needed to ensure even mixing. Room temperature eggs emulsify better into the batter, creating a smoother dough.
Step 4: In a large mixing bowl, whisk together the all-purpose flour, cake flour, old-fashioned oats, cornstarch, baking soda, salt, and cinnamon. Whisking ensures that the dry ingredients are evenly distributed, which is important for the cookies to bake properly. The cake flour contributes to a softer, more tender cookie.
Step 5: Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix the dough, as this can develop the gluten in the flour and result in a tough cookie.
Step 6: Gently fold in the white chocolate chips and mini M&Ms until evenly distributed throughout the dough. Avoid overmixing at this stage to prevent the M&Ms from cracking or bleeding their color.
Step 7: Cover the dough with plastic wrap and chill in the refrigerator for 15-20 minutes. Chilling the dough helps to prevent the cookies from spreading too much during baking and allows the flavors to meld together.
Step 8: Using a large cookie scoop (about 3.5-4.0 ounces per cookie), portion the dough into large balls. If you have a kitchen scale, weighing the dough ensures uniform cookie sizes, which will bake evenly.
Step 9: Place the dough balls on a baking sheet lined with parchment paper or a silicone mat, leaving enough space between each cookie for spreading. Parchment paper or a silicone mat prevents the cookies from sticking to the baking sheet and makes cleanup easier.
Step 10: Lightly press down on top of each dough ball with your hand to flatten them slightly. This helps the cookies to bake evenly and prevents them from puffing up too much.
Step 11: Bake for 9-13 minutes, or until the edges are golden brown and the tops are set. Keep a close eye on the cookies during baking, as baking times may vary depending on your oven.
Step 12: Remove the baking sheet from the oven and let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. This prevents the cookies from breaking while they are still soft and warm.
COOKING Rating:
Easy
Serving Suggestions:
- Serve these cookies warm with a glass of cold milk or a cup of hot cocoa for a classic Christmas treat.
- Pack them in festive tins or bags for gifting to friends, family, and neighbors.
- Include them in a Christmas cookie platter along with other holiday favorites like gingerbread cookies, sugar cookies, and peanut butter blossoms.
- Enjoy them as a dessert after a Christmas dinner or as a sweet treat throughout the holiday season.
Tips:
- For the best flavor and texture, use high-quality white chocolate chips.
- If you don’t have cake flour, you can make your own by substituting 2 tablespoons of all-purpose flour with 2 tablespoons of cornstarch for every cup of flour.
- To prevent the M&Ms from melting too much during baking, consider adding them in the last few minutes of baking time.
- Store the cookies in an airtight container at room temperature for up to 5 days.
- For longer storage, you can freeze the baked cookies for up to 2 months. Thaw them at room temperature before serving.
- You can also freeze the cookie dough for up to 3 months. Portion the dough into balls, place them on a baking sheet, and freeze until solid. Then, transfer the frozen dough balls to a freezer bag. When ready to bake, simply bake the frozen dough balls for a few extra minutes.
Prep Time:
20 minutes
Cook Time:
9-13 minutes
Total Time:
30-35 minutes
Nutritional Information: (per cookie, approximate)
- Calories: 350
- Protein: 4g
- Sodium: 150mg
Conclusion:
These White Chocolate Oatmeal Christmas Cookies are a festive and delicious addition to your holiday baking repertoire. With their chewy texture, creamy white chocolate, and colorful M&Ms, they’re sure to bring joy to everyone who tries them. Whether you’re baking for a cookie exchange, a Christmas party, or simply a cozy night in, these cookies are a perfect way to celebrate the season. The combination of flavors and textures, along with the ease of preparation, makes this recipe a winner. So gather your ingredients, preheat your oven, and get ready to create some holiday magic in your kitchen. Enjoy!
Questions and Answers about this recipe:
- Q: Can I use quick-cooking oats instead of old-fashioned oats?
- A: While you can use quick-cooking oats, the texture of the cookies will be slightly different. Old-fashioned oats provide a chewier texture, while quick-cooking oats will result in a softer cookie. If you use quick-cooking oats, you may want to reduce the amount slightly, as they tend to absorb more moisture.
- Q: Can I substitute dark chocolate or milk chocolate chips for the white chocolate chips?
- A: Absolutely! Feel free to substitute any type of chocolate chips you prefer. Dark chocolate chips will add a slightly bitter note, while milk chocolate chips will provide a sweeter flavor. You can also use a combination of different chocolate chips for a more complex flavor profile.
- Q: Can I make these cookies ahead of time?
- A: Yes, you can make the cookie dough ahead of time and store it in the refrigerator for up to 2 days. Just be sure to wrap it tightly in plastic wrap to prevent it from drying out. You can also freeze the cookie dough for up to 3 months. Portion the dough into balls, place them on a baking sheet, and freeze until solid. Then, transfer the frozen dough balls to a freezer bag. When ready to bake, simply bake the frozen dough balls for a few extra minutes.
- Q: What if my cookies spread too much during baking?
- A: If your cookies spread too much during baking, there are a few things you can try. First, make sure your oven is at the correct temperature. An oven that is too hot can cause the cookies to spread. Second, chill the cookie dough for a longer period of time. This will help to firm up the butter and prevent the cookies from spreading. Finally, make sure you are not overmixing the dough. Overmixing can develop the gluten in the flour, which can cause the cookies to spread.
- Q: Can I add nuts to these cookies?
- A: Yes, you can add nuts to these cookies for added flavor and texture. Chopped walnuts, pecans, or almonds would all be delicious additions. Add about 1/2 cup of chopped nuts to the dough along with the white chocolate chips and M&Ms.
