Cookie Butter, White Chocolate and Oatmeal Cookies
The title says it all! These cookies are full of good things and good flavors. They make a limited number which is good for me as I only put 2-3 on each holiday tray that I make. These cookies are big and soft and chewy! Yum!
They also freeze well which is why I can start on holiday cookies this early. I try to make these when no one is home so I have some to freeze! I do keep a couple out for tasting, but most are in the freezer before my family descends on my kitchen. I have lots of experience in this matter! This is a pretty easy recipe if you have the homemade, gluten-free cookie butter already made. Remember my post on October 22 about mixes I make to be ahead for the holidays? Another thing I make is a batch of cookie butter which requires me to bake the spicy cookies that are the base. So worth the planning and the effort!
I’ll share a secret with you that was shared with me long ago. Anytime you have cookies that were frozen and now are at room temperature, a 10 second buzz in the microwave makes them look and taste like they are just our of the oven! Try this sometime. It really works! And warm cookies are so, so good!
Happy gluten-free holiday baking!
- ¾ cup Baking Free™ gluten-free All purpose Flour (93 g)
- ¼ teaspoon salt
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon xanthan gum
- ½ cup unsalted butter, melted
- ¾ cup packed brown sugar
- 1 large egg
- ½ cup homemade, gluten-free cookie butter
- 2 teaspoons vanilla
- 2 cups Positively Free™ Quick Oats
- 1½ cups white chocolate chips (divided)
- Preheat oven to 350 degrees F. Line 2-3 baking sheets with parchment paper. Set aside.
- Toss the flour, baking soda, baking powder, xanthan gum and salt together in a large bowl for a stand mixer.
- In a medium bowl, whisk the melted butter, brown sugar together. Whisk in the egg, the cookie butter and the vanilla.
- Turn the stand mixer on low and slowly add the wet ingredients. The dough will be very soft. Add in the oats and continue to mix. Finally, stir in 1½ cups of the white chocolate chips. Save ¼ for finishing the cookies.
- Roll the dough into balls, about 3 tablespoon in each. It is even easier to use an ice cream scoop. Place about 6-8 cookies on each baking sheet.
- Bake the cookies for 11-12 minutes. The cookies will look underbaked. They will continue to bake on the baking sheets. Remove from oven and press 2-3 of the remaining white chocolate chips. Allow the cookies to cool on the baking sheets for 10 minutes before moving to a wire rack to cool completely. Makes 16-18 big, chewy cookies.