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.
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!
- 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 (I used Bob's Red Mill)
- 1 cup walnuts, chopped
- 1 cup white chocolate chips
- Preheat oven to 375°F and line two cookie sheets with parchment paper, set aside.
- In the bowl of a stand mixer, beat butter, brown sugar, sugar, eggs and vanilla until light and fluffy.
- Turn off mixer and add flour, baking soda and salt.
- On low speed mix until well combined, scraping the sides as needed.
- Add oats and mix until combined.
- Using a wooden spoon, mix in walnuts and white chocolate chips.
- Drop by the teaspoon onto prepared cookie sheet.
- Bake for 8 to 10 minutes.
- Allow cookies to cool on the cookie sheet for a few minutes before transferring them to a cooling rack.