FACT: I’ve never made white chocolate chip/chunk cookies until two weeks ago.
Don’t give me that look.
I do, I do love them! But. I’ve always bought them. There’s no logical explanation or acceptable excuse for such behavior. Let’s just leave the past behind, shall we?
I opened a new chapter in my life since the inception of these disappearing cookies in August. Come September, I baked 66 of these and they were rightfully distributed among a dozen people in less than 24 hours, reaching 2 countries and 4 cities.
Say Hello to the border-crossing sweet treats.
These were part of the Dana Treats we enjoyed during our stay in Seattle. They are her husband’s favorite and it was clear to us why. They are chewy, munchy, and whatever delicious cliché adjective you can think of.
If you know what’s good for you, use the best white chocolate you can find. I used white Callebaut chunks. I don’t usually try to twist your arm to use a particular brand, but trust me when I say this: People notice the quality of the chocolate. Almost everyone commented on it. Yes, dear loved ones, only the best for you.
Simply put, these are damn good.
I, hereby, propose that — unless you abhor any of the ingredients — you should, oh you definitely SHOULD make these. Now.
You can thank me later. Or not. Really, just enjoy it. That’s good enough for me. These cookies bring me joy like no other. I have to thank my friend Dana for sharing the recipe for these. Also check out my fellow Seattle crew Tracy’s step-by-step photos.
CHUNKY WHITE CHOCOLATE & ALMOND OATMEAL COOKIES
Makes 65 to 70 cookies
These are the most addictive white chocolate cookies I’ve ever encountered. They’re chewy, crunchy and chunky, a luscious combination of smooth chocolate, fine oatmeal, and chopped almonds. I suggest you use the best white chocolate you can find – it will be worth it, I promise.
- 2 ½ cups quick oats (see Notes)
- 1 ½ cup whole, natural almonds
- 1 cup (2 sticks) unsalted butter, at room temperature
- 1 cup granulated sugar
- 1/2 cup Demerara or Turbinado sugar (see Notes)
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 cups unbleached all purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon table salt
- 2 cups white chocolate chunks
- Preheat oven to 375°F with the rack at the top position. Line a cookie sheet with silicone baking mat for best baking results.
- Grind the oats in a food processor fitted with a steel blade (if you use large flakes, pulse until a third of it is powdery) and transfer into a medium bowl. Chop the almonds in the same unwashed food processor until the biggest chunks are halves (some will be fine by the time the chopping ends).
- Cream butter and sugars in a large bowl on medium speed using a hand or stand mixer fitted with paddle attachment. Add the eggs and vanilla, blend until smooth. Add oats, flour, baking powder, baking soda and salt, mix in low then medium speed until combined. Stir in the white chocolate chunks and almonds.
- Assemble tablespoon-size mounds of dough, an inch apart, on the cookie sheet. Slightly flatten each with your palm. Bake for 4 minutes, rotate the pan, and bake for another 5 minutes until the edges touching the baking sheet turn the slightest hint of golden brown. The centers should be soft but not gooey or raw.
- Cool completely on a wire rack and store in an airtight container.
Quick Oats: The original recipe called for 1-minute oats. Personally, I prefer 10-15 minute large flake oats for baking, which I tested with this recipe for 2 batches.
Brown Sugar: The original recipe indicated brown sugar. It’s a matter of preference which sugar you would like to use. Demerara/Turbinado/Sugar in the raw has been my favorite for use with chewy oatmeal cookies.