There is something very comforting about oatmeal cookies. They just kind of remind me of my mom and life in more simple times. As with anything, there are many different variations too.
Oatmeal cookies are one of the most popular cookies in the world, coming in at 32.91%. Oatmeal raisin cookies are a close second, with 32.12% and chocolate chip cookies come in at a distant third, with 7.09%. In the United States, however, chocolate chip cookies reign supreme, coming in at 40%.
Oatmeal cookies originally came from England, and have been around since the early 1800’s. When first created, however, they were not the cookies as we know them today, but were instead made into oatcakes that soldiers would carry with them for quick energy boosts during battle. Americans call these sweet little flat cakes cookies, whereas in the UK and its “colonies”, cookies are known as biscuits. The word “cookie” is derived from the Dutch word koekje or “little cake,” which is a diminutive of “koek” (“cake”), which came from the Middle Dutch word “koke”.
Oatmeal cookies became popular in the United States by a lady named Fannie Merritt Farmer, but really gained in popularity when Quaker Oats decided to print the recipe on their boxes of oats.
I found an interesting new recipe for oatmeal chocolate cookies and just had to try it. They are white chocolate oatmeal cookies, but not with white chocolate chips. Instead they are made with melted white chocolate that is poured into the batter to make these cookies smooth and creamy. They are almost like velvet and just melted in my mouth. Fortunately though, I made them for the church so there weren’t any left for me to munch on. Having a lot of cookies around the house can be very dangerous for me, since they are my absolute favorite dessert. 🙂
White Chocolate Oatmeal Cookies
Once again, I followed the recipe exactly, as I do when I am baking, and once again, I found the recipe needed some tweaking. The original recipe only called for 1 1/4 cups of flour, but I found it made the cookies too soft and they spread out too thin, so next time I make these, and there definitely will be a next time, I will add more flour. I am giving you the adjusted recipe.
Preheat the oven to 350* F or 190* C.
1 cup or 2 sticks of softened butter
1/2 cup sugar
1/2 cup packed brown sugar
3 tsp vanilla
1 tsp orange or coconut extract
6 oz of melted white chocolate
1 3/4-2 cups flour
1 tsp salt
1 tsp baking soda
1 1/2 cups oats
Combine all the dry ingredients except for the oats, and set a side.
Mix the butter and sugars together until creamy, then add the egg, vanilla and orange or coconut extract. I didn’t have coconut extract, so I used orange instead. I liked them with the hint of orange. Add the melted white chocolate and blend everything together well, then add the flour mixture, 1/2 at a time, mixing in between. Fold in the oats.
Once everything is blended together, drop about 1 TBSP of dough onto the ungreased cookie sheets, about 2 inches apart. Bake for about 10-13 minutes or until lightly golden in color.
When done, invite a bunch of friends over to share, because this batch will make a lot of cookies. It makes between 4-5 dozen.
Have a great day Everyone. Stay safe and stay well. ‘Til next time.