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White Chocolate Cinnamon Oatmeal Cookies


  • Yield: 2 dozen cookies 1x

Ingredients

Scale
  • 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

Instructions

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. 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.
  3. 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.