White Chocolate Raisin Oatmeal Cookies add the sweetness of white chocolate and some spice to the traditional cookie for a winning combination!
I know I’ve said it here before, but if ever there was a cookie monster in this world it is my husband. The man loves cookies – chocolate chip cookies to be specific (this and this are two of my favorite recipes) – but there’s not a single one he’d say no to. After all, a life with cookies is better than a life without cookies!
The one cookie he’s never sure about, though, is the oatmeal raisin cookie. He’s admitted to me that he feels they’re fraudulent, trying to be as good as chocolate chip cookies, but then failing at first bite to deliver that chocolate goodness he’s craving. Because of this ridiculous conversation I’ve kept my oatmeal cookie-making to a minimum during our (almost) decade-long marriage (!!!), but this season I just couldn’t go without again.
I tried to keep it more chocolate-y-ish with white chocolate chips to help Nate stomach the fact that they’re oatmeal cookies. Truth be told? He made a face when I told him they were oatmeal cookies, then proceeded to eat about 4 of them on the spot. So I’d say it’s a win!
Can I go ahead and just interject here and say OH MY GOSH I CAN’T BELIEVE IT’S ALMOST CHRISTMAS?! I’m just shocked, infrequently freaking out about unwrapped gifts, and a little on edge trying to get everything together for holiday travels. Didn’t we just start school last week? And then wasn’t it just March the week before that? Slow it on down Father Time…
I’m sure you guys have your cookie trays and Christmas dessert all planned out, but should you need a little extra goodness? These White Chocolate Raisin Oatmeal Cookies are your huckleberry. I hope you guys enjoy!!!
WHITE CHOCOLATE RAISIN OATMEAL COOKIES
Makes approximately 36 cookies
- 2 sticks unsalted butter, at room temperature
- 2 cups packed light brown sugar
- 2 eggs
- 3 cups old fashioned rolled oats
- 1 cup all purpose flour
- 1/2 cup whole wheat pastry flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon sea salt
- 1/2 teaspoon pumpkin pie spice
- 3/4 cup white chocolate chips
- 3/4 cup raisins
- Preheat oven to 325.
- Line a baking sheet with parchment paper or silicon baking mats. Set aside.
- In the bowl of a stand mixer cream together the butter and brown sugar until light and fluffy, about 2 minutes.
- Add the eggs and beat until well incorporated, scraping down the sides as needed.
- Add the rolled oats, flours, baking powder, sea salt and pumpkin pie spice and mix until just combined.
- Add the white chocolate chips and raisins and, using a spatula, fold them into the dough until everything is evenly distributed.
- Scoop the cookies with a small cookie scoop, or about 1 tablespoon apiece, and place on the prepared baking sheets about 1-2 inches apart.
- Bake at 325 for 9-12 minutes until the edges are golden.
- Allow to cool for about 5 minutes, then move to a cooling rack.
- Serve warm, or store in an airtight container for up to a week.