Chewy Oatmeal White Chocolate Walnut Cookies

Chewy Oatmeal White Chocolate Walnut Cookie - Gluten-Free

Holiday Cookie #2: Chewy Oatmeal White Chocolate Walnut Cookies

Never judge a book by its cover. That’s what we are taught as children, right? Well….I almost tossed these to the trash can gods. Really glad I didn’t. The dough was super tasty, but as I was baking them – they started to spread. The edges were getting done, but the middles weren’t cooked. Do I go the extra couple minutes in the oven? Decisions decision. I took out the first batch, put the second batch in the oven and slowly walked to Brian’s office to declare my second cookie fail of the week. I was throwing in the towel with cookies. (oh- I made snowballs cookies over the weekend and they exploded on touch, basically- those were a gift to the trash can gods.) Brian felt terrible for me, but wanted to check them out for himself. He took a bite and was already asking which other one he could eat. He thought they were delicious! Even our neighbor loved them and forgot they and I were GF. So there’s a testimony for you.

Chewy Oatmeal White Chocolate Walnut Cookie - Gluten-Free

They may not look the prettiest, but their taste of sweetness and crunch will have you eating more than just one. I recommend hiding them or at least not having them sit within arm’s reach while working. I ate a few (to half dozen) the other day while designing a 100 pages manual. Very addicting!

Chewy Oatmeal White Chocolate Walnut Cookie - Gluten-Free

Chewy Oatmeal White Chocolate Walnut Cookies
Cook time: 
Total time: 
Serves: 3 dozen
  • 1 cup butter, softened
  • 2 eggs
  • 1 cup brown sugar, packed
  • ½ cup sugar
  • 2 teaspoons vanilla extract
  • 1½ cup gluten-free all-purpose flour (I used Pamela's)
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • ¼ teaspoon xanthan gum (omit if flour blend contains)
  • 2 cups gluten-free quick oats
  • 1 cup walnuts, chopped
  • 1 cup white chocolate chips
  1. Preheat oven to 375°F and line two cookie sheets with parchment paper, set aside.
  2. In the bowl of a stand mixer, beat butter, brown sugar, sugar, eggs and vanilla until light and fluffy.
  3. Turn off mixer and add flour, baking soda and salt.
  4. On low speed mix until well combined, scraping the sides as needed.
  5. Add oats and mix until combined.
  6. Using a wooden spoon, mix in walnuts and white chocolate chips.
  7. Drop by the teaspoon onto prepared cookie sheet.
  8. Bake for 8 to 10 minutes.
  9. Allow cookies to cool on the cookie sheet for a few minutes before transferring them to a cooling rack.

1 Comment

  1. Erin, made them today (substituting with semi-sweet chips and pecans). Yes, they did spread, so lesson learned not to overcrowd on the cookie sheet. But as you stated, they are delicious!! I have regular homemade treats for guests, and may just hoard these GF ones for me!! Lynda

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