Apple and White Chocolate Oatmeal Cookies. Oatmeal cookies with white chocolate chips. Winter spices, molasses and vanilla bean paste make this cookie perfect for the holidays or everyday snacking.
Why You Should Make These Oatmeal Cookies
- the perfect blend of apples + fall spices.
- great for snacking or dessert.
- base cookie recipe is ideal for experimentation.
- long list of ingredients goes together quick.
- cookies store well in an airtight container.
How To Make These Apple and White Chocolate Oatmeal Cookies
Unsalted butter, light brown sugar and granulated sugar are added to a stand mixer and using a paddle attachment, beaten on medium speed until smooth and creamy, about 3 minutes. An egg, some molasses, apple butter (optional), and vanilla bean paste are added to the creamed butter and sugar. The mix is beaten on low long enough to incorporate.
All-purpose flour, baking soda, ground cinnamon, fine sea salt, ground ginger, ground cloves, and ground nutmeg are added to a separate large mixing bowl, and whisked to combine. Old-fashioned oats and chopped walnuts are stirred into the flour mix.
The sugar mixture is folded into the oats mixture. Grated apple is folded into the cookie dough. The bowl is covered with plastic and refrigerated for several hours, and up to several days, to chill and firm.
Two cookie sheets are lined with parchment paper and the oven is preheated to 350 degrees F.
Cookies are scooped or rolled into balls using about 2 tablespoons of cookie dough. The tops of each cookie dough ball is topped with white chocolate chips and diced apple.
Cookies are baked in preheated oven for 12 to 13 minutes. Cookies will be firm and slightly golden around the edges.
Other Cookie Recipes You Might Enjoy
Some of our most popular cookie recipes include crispy oatmeal cookies with pecans and chocolate, gingerbread cookies, crispy chocolate chip cookies, chocolate oatmeal cookies, and peanut butter cookies.
Apple and White Chocolate Oatmeal Cookies
- 226 grams unsalted butter softened (2 sticks OR 1 cup), room temperature
- 200 grams packed brown sugar (1 cup)
- 100 grams granulated sugar (1/2 cup)
- 50 grams egg (1 large), room temperature
- 20 grams molasses (1 tablespoon)
- 30 grams apple butter (2 tablespoons), optional
- 10 grams vanilla bean paste or extract (2 teaspoons)
- 190 grams all-purpose flour (1-1/2 cups)
- 5 grams baking soda (1 teaspoon)
- 5 grams ground cinnamon (2 teaspoons)
- 3 grams fine sea salt (1/2 teaspoon)
- 1 gram ground ginger (1/4 teaspoon)
- 1 gram ground cloves (1/4 teaspoon)
- 1 gram ground nutmeg (1/4 teaspoon)
- 200 grams old-fashioned oats (2-1/4 cups)
- 75 grams roughly chopped walnuts (3/4 cup)
- 1 each Honeycrisp apple, grated
- 1/4 cup finely diced unpeeled Honeycrisp apple
- 40 grams white chocolate chips (1/4 cup)
- Add unsalted butter, light brown sugar and granulated sugar to stand mixer. Cream butter and sugar until smooth and creamy, about 3 minutes. Scrape down sides of bowl, if necessary.
- Add egg, molasses, apple butter, and vanilla bean paste to sugar mixture. Beat on low until fully incorporated, about 1 minute.
- Add all-purpose flour, baking soda, ground cinnamon, fine sea salt, ground ginger, ground cloves, and ground nutmeg to large mixing bowl. Whisk to combine.
- Add old-fashioned oats and chopped walnuts to flour mixture. Stir to combine.
- Add the sugar mixture to the flour mixture. Fold in with large spatula.
- Add grated apple and fold in with large spatula.
- Cover cookie dough with plastic wrap and chill at least 4 hours and up to 2 days.
- Preheat the oven to 350 degrees F. Line 2 cookie sheets with parchment paper.
- Roll about 2 tablespoons cold cookie dough into a ball. Place on prepared cookie sheets, 9 to a sheet 3-inches apart. Do not press down. Top each cookie dough ball with diced apple and white chocolate chips.
- Chill remaining dough.
- Bake in hot oven for 12 to 13 minutes. Cool on wire rack.
- Repeat process with remaining cookie dough.
- Store cookies in airtight container.