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Caramelized White Chocolate Oatmeal Cookies

Caramelized White Chocolate Oatmeal Cookies

This recipe is here to formally challenge regular old oatmeal raisin (gross) cookies to a battle! Caramelized White Chocolate Oatmeal Cookies are here to steal their thunder and I’m pretty sure there’s barely any competition between the two. First, you might ask, “Eitan. What on earth is caramelized white chocolate?!” It’s a way to make a delicious ingredient taste even better! White chocolate is really cocoa butter, sugar, and sometimes additional flavoring agents, like vanilla. This means that its sugars can be caramelized easily, since they’re already suspended in fat, i.e., cocoa butter. The chocolate is baked at a low temperature, and stirred often to ensure even caramelization. What you’re left with is a golden brown chocolate with delicious caramel and toffee flavors. I chop mine up and fold it into a classic oatmeal cookie dough, and can you imagine a better replacement for RAISINS? You get the texture and chew of an oatmeal cookie, the flavor of caramel and toffee, and the richness of chocolate. The cookie gets topped with a little flaky salt as soon as it’s out of the oven, and it’s safe to say it’s become my current favorite cookie!

1. Caramelized White Chocolate

White chocolate is an ideal candidate for caramelization since it’s mostly sugar and fat, in the form of cocoa butter. I learned this technique from my culinary producer, Olivia Anderson, and so I’m here to tell you, the process is dead simple. If you have a sheet pan, a rubber spatula, and can stir, you can caramelize white chocolate! Most importantly, make sure you’re using real white chocolate, and the higher the cocoa butter percentage, the better it will turn out. 

2. Types of Oats

You often see two kinds of oats in baking recipes: quick-cooking or rolled. The difference is in the grain processing, and the results are that quick-cooking oats are cooked more, and broken down smaller, than rolled oats. Quick-cooking oats are perfect in this recipe since the bake time for the cookie is so short!

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3. Flash Freezing Cookie Dough

Sometimes you need a big batch of cookies, but sometimes you just need a dessert for one or two! For any extra cookie dough you have and don’t want to bake, simply scoop into balls on a sheet tray, freeze uncovered for 1 hour, and then pop the dough into a freezer bag. The cookies can be baked straight from the freezer whenever you need them, with a minute or two of extra baking time to account for the frozen dough.