Spiced Oat and White Chocolate Cookies
These are soft, chewy, and delicately spiced oatmeal cookies that get texture from rolled oats and gooey white chocolate. They are rolled in sugar before baking to create a crackly top, which is then covered in a simple maple glaze.
Ingredients
For the Cookies
- 1 1/2 cups all-purpose flour
- 1 1/2 cups old-fashioned oats
- 1 teaspoon ground cinnamon
- 2 teaspoons ground ginger
- 1/4 teaspoon ground nutmeg
- 1 teaspoon Kosher salt
- 3/4 teaspoon baking soda
- 3/4 cup unsalted butter 1 1/2 sticks, room temperature
- 3/4 cup packed dark brown sugar
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 large egg room temperature
- 2 tablespoons molasses
- 2/3 cup white chocolate chunks
- ~1/3 cup granulated sugar for rolling
For the Maple Glaze
- 1 2/3 cups powdered sugar
- 3 1/2 tablespoons maple syrup
- 1 1/2 tablespoons boiling water
Method
- Whisk flour, oats, spices, salt, and baking soda in a bowl.
- Cream butter, sugars, and vanilla until pale and fluffy.
- Add egg and molasses. Mix well.
- Combine dry ingredients with butter mixture on low speed.
- Fold in white chocolate chunks.
- Scoop dough into 14 balls. Refrigerate 2 hours.
- Preheat oven to 340F.
- Roll chilled dough balls in granulated sugar.
- Bake 13-15 minutes, rotating halfway.
- Use cookie cutter to reshape cookies immediately after baking.
- Cool completely on baking sheet.
- Whisk powdered sugar, maple syrup, and boiling water.
- Dip cookie tops in glaze. Let set on wire rack.
Notes
Chill dough for best texture. Reshape cookies while hot for perfect circles.