Spiced White Chocolate Oatmeal Snickerdoodles

 I never would’ve guessed that when I started this blog, the –Cookie titles would become so coveted. If I recall correctly, it was my mama, AKA Mother Cookie or Mama Cookie, who was the first to be bestowed with one. It then spread to Father Cookie, Sister Cookie, and as of last weekend, my new BIL Cookie (Brother-in-Law Cookie).

Now, everybody in my life wants to be a Cookie. I’ve got friends, family, and some really random people pestering me for their own titles. But what y’all must understand is that not just anyone can be a part of the Cookie clan. If I did that, by now we’d have a UPS Guy Cookie, a Doctor Cookie, and Some Random Guy Who Said Hi at the Library Once Cookie.

There was one Cookie request I could not decline though. My Cioci Frannie, whom I unfortunately don’t get to see as often as I like, asked if she gets to be Cioci Cookie, and of course she does. When I saw her at Sister Cookie’s wedding, I promised I’d do a recipe just for her.

So, since Cioci Frannie Cookie said she loves spiced things and oatmeal recipes, I made these Spiced White Chocolate Oatmeal Snickerdoodles just for her. This is the hybrid of two of everybody’s favorite cookies, and it’s loaded with warm fall spices.

When I make cookies, I always sort of throw ingredients together and cross my fingers, and this is one case when I got really lucky. The end product is so soft, chewy, and a mile-thick! Plus, those spices sneak up on you, and when you taste them, it makes you go, “Wow!”

I know it’s too early for most us to think about Christmas yet (the exception being Sister Cookie), but you definitely want to bookmark these for your cookie collection this season. They are absolutely heavenly, and they taste like a big hug. I hope Cioci Frannie Cookie likes them as much as I did!

A Few Tips Before You Get Cooking:

1. Over-baking is the enemy of a soft cookie. Keep an eye on your first batch because every oven is different, and then you can nail the perfect cooking time. You want the cookies to look set on top with just the teeny weeniest bit of color starting to show on the sides.
2. The chocolate chips can be forgone altogether or subbed with your preferred kind of chocolate.
3. Add nuts for crunch, if you’d like.
4. I know chilling dough is a pain, but it lets the flavors really enhance, and the cooler dough won’t spread as much while baking.

Spiced White Chocolate Oatmeal Snickerdoodles
By The Smart Cookie Cook

Ingredients:

• 2 sticks (1 cup) butter, softened
• 1/3 cup granulated sugar
• 1 cup packed dark brown sugar
•  2 large eggs
• 1 ½ tsp. vanilla extract
• 2 cups + 2 tbsp. all-purpose flour
• ½ tsp. baking soda
•  ½ tsp. baking powder
• ½ tsp. salt
• 1 tsp. cinnamon
•  ½ tsp. allspice
• ¼ tsp. cloves
• ¼ tsp. nutmeg
• ¼ tsp. ginger
• 2 cups old-fashioned oats
• 1 cup white chocolate chips

For the cinnamon-sugar coating:

• 1 tsp. cinnamon
• 3 tbsp. granulated sugar

Directions:

1. In a medium mixing bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, allspice, cloves, nutmeg, and ginger until evenly combined. Set aside.
2. In the bowl of a standing mixer, beat together butter and both sugars until fluffy and creamy. Add eggs, one at a time, mixing on a low speed until incorporated. Beat in vanilla.
3. Mix in the flour mixture in thirds, starting at a low speed then increasing to medium until well-combined. Scrape down the sides in between additions. Beat in chocolate and oats on low-speed or fold them in by hand until evenly distributed.
4. Cover dough and chill for at least 2 hours or up to overnight. Dough can be sealed air-tight and frozen for up to a month.
5. Preheat oven to 350 degrees. Line baking sheets with parchment paper.
6. Mix together cinnamon and sugar.
7. Scoop dough (about 2 tsp’s worth) and form into balls. Roll in cinnamon-sugar mixture until evenly coated. Place on prepared trays about 2 inches apart.
8. Bake for 7-10 minutes, or until puffed and just starting to turn golden around the edges. Let cool for 5 minutes then transfer to cooling racks to cool completely. Enjoy.
9. Store cookies in an air-tight container or seal in ziplock bags and freeze for up to 2 months.