Mini Oatmeal White-Chocolate Heart Cookies – Recipe! Image 1
Cookies, Love

Mini Oatmeal White-Chocolate Heart Cookies – Recipe!

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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.

Mini Oatmeal White-Chocolate Heart Cookies – Recipe! Image 2


8 tablespoon butter, room temperature

3/4 cup granulated sugar

1 teaspoon vanilla extract

1 egg

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

sprinkles, optional

(Makes about 2 Dozen)

Mini Oatmeal White-Chocolate Heart Cookies – Recipe! Image 3

To Prepare:

  1. 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.
  2. 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.
  3. 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.
  4. Using a knife, loosen cookies around perimeter and invert onto plate.  Serve immediately or store in cookie jar for up to 2 days.  Enjoy!

Mini Oatmeal White-Chocolate Heart Cookies – Recipe! Image 4

Mini Oatmeal White-Chocolate Heart Cookies – Recipe! Image 5


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