Chunky White Chocolate & Almond Oatmeal 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


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.

Mmm-mmm. nom-nom-nom. yummers!

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.

I take photos of bitten cookies because I want to show you what you'll be sinking your teeth into.

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.


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.

This recipe was adapted from and is originally from Holly Bower’s With Love & Butter.


  • 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


  1. Preheat oven to 375°F with the rack at the top position. Line a cookie sheet with silicone baking mat for best baking results.
  2. 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).
  3. 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.
  4. 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.
  5. 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.

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  • September 21, 2010 8:16 am

    Fact. I have always only made these with white chocolate chips. Now, they are always Ghiradelli but still. Bad Dana! I need to step it up next time and use a real live white chocolate bar and the best I can find. These cookies deserve it.

    • joy
      September 21, 2010 1:32 pm

      DOH, I thought you used chunks! The chips must have been huge. :) I made these cookies again and forgot the brown sugar and they still turned out great — less moist, but everybody loves the different crumbly texture.

  • rose gold
    September 27, 2010 12:29 pm

    I never think of almond in oatmeal cookies. That is a great idea and I will try this on Saturday. Saturday is the day of I and my kids cook something new. This will be on our recipe for Saturday. Thanks!

  • Melanie Plush
    October 3, 2010 4:51 pm

    Those cookies are perfect and it does look delicious. I wish I can bake white cookies as perfect as that. I always bake cookies over cooked. Lol. Maybe I should always watch steadily at the clock while baking. Thanks for the recipe. I will love to try it.

  • DontBCheeky
    November 16, 2010 9:40 pm

    I am completely in love!! These cookies were just so moist, chewy and bursting with flavor!
    I am SO glad I stumbled upon this recipe and your site.
    I will definitely be making them again… they wowed all my friends

  • Sandi
    December 20, 2010 2:14 am

    Why a PDF file? Why not just a printable version?

    • joy
      December 20, 2010 10:49 am

      Hi Sandy, it’s easier to keep the files in one’s computer with a PDF file. I also have my own reasons for keeping them in PDF. Sorry if it is inconvenient for you.

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