I thought that this cookie would turn out pretty standard and simple tasting. You know, oatmeal cookie with some cinnamon and a bit of white chocolate – nothing revolutionary here. BUT. Somehow, the way the dark brown sugar caramelized, combined with a healthy dose of cinnamon and that sweet white chocolate created something AWESOME.
These cookies taste like a chewy, oatmeal-y cinnamon roll. Not exactly like a cinnamon roll (duh, cookie texture, not bread), but the taste is definitely there.
These cookies are chewy in the best way with a tiny bit of crunch around the edges. They’re soft, sweet, nostalgic, easy, and so delicious. It’s safe to say that I’m obsessed. My favorite way to enjoy these is 5 minutes out of the oven. The edges are the still crunchy, and the inside still gooey and chewy. It is perfection.
The dark brown sugar definitely helps the overall cookie flavor and texture immensely, so I highly recommend using it, although light brown sugar will work in a pinch. I love how chewy the old fashioned oats are, so make sure you use those as opposed to quick cooking oats, which are thinner and much less textured. These cookies are hearty, sweet, and delicious.
- 1/2 cup (1 stick) unsalted butter, softened
- 3/4 cup dark brown sugar
- 1 egg
- 1 teaspoon vanilla extract
- 3/4 cup (3.2 oz) all-purpose flour
- 2 teaspoons cornstarch
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- 4 oz. white chocolate, chopped
- 1 1/2 cup old-fashioned oats
- Preheat oven to 350 degrees F (175 degrees C).
- In a large bowl, cream together butter and brown sugar until smooth. Beat in the egg and vanilla until well blended. Combine the flour, cornstarch, salt, and cinnamon; stir into the creamed mixture. Stir in the white chocolate and oats. Refrigerate for at least two hours or up to five days in a bowl covered in plastic wrap.
- Scoop into tablespoon-sized balls and place onto a lined baking sheet. Bake for 10-12 minutes in the preheated oven, or until the outsides are set and golden brown and the middle is just beginning to set. Don't over-bake. Cool on the baking sheet for 10 minutes, and then transfer to a wire rack to finish cooling. They should be soft. Cool completely and store in an airtight container for up to 5 days.