Funfetti White Chocolate Chip Oatmeal Cookies
Simply the BEST soft and chewy oatmeal cookies stuffed with white chocolate chips and colorful sprinkles that you’ll ever bake and eat!
Ingredients
- 1 and ⅔ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ teaspoon ground cinnamon
- ½ cup unsalted butter, softened to room temperature
- ¾ cup brown sugar, packed
- ¼ cup granulated sugar
- 2 large eggs, at room temperature
- 1 tablespoon vanilla extract
- 3 cups old-fashioned oats NOT quick oats
- 1 cup white chocolate chips
- ⅔ cup sprinkles
Instructions
- In a medium size bowl, whisk together flour, baking soda, salt, and ground cinnamon. Set aside.
- In a large bowl using an electric mixer, beat together butter and sugars on medium speed until light and fluffy. Add eggs; beat until combined.
- Scrape down the sides of the bowl, add vanilla extract; mix until just combined.
- Add flour mixture to wet ingredients; mix just until combined. Do NOT over-mix. On low speed, add oats, white chocolate chips, and sprinkles.
- Cover cookie dough with plastic wrap and refrigerate for a minimum of one hour or up to two days.
- Preheat oven to 350F degrees.
- Scoop chilled dough into tablespoon balls, or use a #40 disher to scoop balls of dough. Place on an ungreased baking sheet or silicone baking mat/parchment paper lined baking sheet. Keep dough chilled in between batches.
- Bake 11-14 minutes or until lightly brown around the edges. Cookies may appear to be soft and undone, but they will set as they cool.
- Cool cookies on a baking sheet on a wire rack for 3-5 minutes; transfer to a wire rack to cool completely. Eat & Enjoy!
Notes
Funfetti White Chocolate Chip Oatmeal Cookies should be stored in an airtight container and will keep 4+ days.
Recipe adapted from Fresh April Flours.
