As I mentioned on previous posts, white chocolate is my chocolate of choice. I know it’s not really chocolate, but the by-product of making milk and dark chocolate, but I love it. I think white chocolate lends a sweetness to baked goods that is different than other chocolate – it adds creaminess and texture that blends into light grains like oatmeal.
Valentine’s Day is soon upon us and guess who owns about a hundred different kinds of heart-shaped pans? Me! I decided to start off this month with an simple mini-cookie recipe, so these pans of mine get a little use and they make pretty cute cookies too. If you don’t own stock in heart-shaped pans you can use a mini muffin pan for this recipe and if you live close to me – come borrow mine, hah!
Oatmeal Cookies are one cookie I always enjoy and somehow I seem to convince myself they are a wee bit healthier because of the oats, and I love the chewy texture. I think the combination of two of my favorite ingredients make these cookies super special and if you top them with a few festive sprinkles – you got yourself a sweet Valentine’s Day treat.
8 tablespoon butter, room temperature
3/4 cup granulated sugar
1 teaspoon vanilla extract
3/4 cup rolled oats
1 cup all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1 cup white chocolate chips or shaved white chocolate
(Makes about 2 Dozen)
- Preheat oven to 350 degrees. In a stand mixer or large bowl, cream together butter and sugar for 3 minutes. Scrape down sides of bowl and add egg and vanilla. Mix on high speed for 2 minutes.
- Add oats, flour, baking powder, baking soda and salt and mix on low for 1 minute. Add white chocolate and stir by hand until incorporated.
- Press dough into pan until just reaches top. Place in freezer for 5 minutes. Remove and top with sprinkles. Bake for 10 minutes or until edges are light golden brown. Remove cookies from oven and let cool in pan for 10 minutes.
- Using a knife, loosen cookies around perimeter and invert onto plate. Serve immediately or store in cookie jar for up to 2 days. Enjoy!