Soft and chewy oatmeal cookies infused with the brown sugary sweetness of cookie butter and loaded with cinnamon and white chocolate chips!
It’s beginning to look a lot like fall, y’all…
The leaves are turning, the air is feeling cool, the warm flannels are popping up in stores, and Pumpkin Spice Lattes are now available at your local Starbucks. Let the Basic Bitchness commence!
While everyone loves to make fun of “being basic” and being “OBSESSED” with fall, I’m not ashamed of being that one girl who delights in everything this season has to offer: hot chocolate in front of the fireplace, the beautiful changing leaves, pumpkin-spice EVERYTHING, leggings with boots, stocking caps and scarves, and not to mention, the official kickoff of the holiday season. Honestly, I truly believe that everyone has at least a little “basicness” in them, whether they’re willing to admit it or not because who DOESN’T get stoked for this time of year??
So if you’re like me and every other “basic bitch/bro” out there scouring Pinterest for delicious fall recipes to bake up, you’re gonna go Lady Gaga for this week’s FALLerific recipe!
These Cookie Butter Oatmeal Cookies are probably the most delicious way to end those miserable summer beach body diets.
Loaded with chewy oats and the buttery, almost toffee-like taste of cookie butter, these cookies will have you falling to your knees, people.
Aside from pumpkin, there’s nothing that screams fall more than a freshly-baked soft and chewy oatmeal cookie brimming with chocolate chips (or raisins for all you weirdos). So if that alone wasn’t comforting enough for ya, I went a few steps further by adding cookie butter along with some white chocolate chips and cinnamon chips.
Because, why the heck not?
I can guarantee you will NOT find another oatmeal cookie quite like this one. Soft-baked and full of that addictively buttery brown sugar richness from the cookie butter, these cookies are loaded with flavor. And the cinnamon chips complement the delicious spice of the cookie butter, making these the ultimate fall cookie.
Summer has been great and all, but boy am I ready for fall…
Cookie Butter Oatmeal Cookies
Ingredients
- 1 ¼ cups all-purpose flour
- ¾ teaspoon baking powder
- ¾ teaspoon baking soda
- ¾ teaspoon salt
- ¾ cup unsalted butter softened
- ½ cup granulated sugar
- ½ cup packed brown sugar
- 1 egg
- 1 egg yolk
- ¾ cup creamy cookie butter
- 1 teaspoon vanilla
- 1 ½ cup old-fashioned whole rolled oats
- ¾ cup white chocolate chips
- ¾ cup cinnamon chips
Instructions
- In a medium bowl, whisk the flour, baking powder, baking soda, and salt together; set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, beat the butter on medium-high speed until smooth, about 1 minute. Add both sugars and beat on high speed until fluffy and pale in color, about 2 minutes. Add the egg, egg yolk, cookie butter, and vanilla and beat on high speed until combined.
- Add the dry ingredients to the wet ingredients, mixing on low until combined. Add the oats, white chocolate chips, and cinnamon chips, and mix until just combined. Cover and chill the dough in the refrigerator for at least 1 hour.
- Preheat oven to 350°F. Line baking sheets with parchment paper; set aside.
- Scoop balls of dough, about 2 Tablespoons of dough per cookie, and place 3 inches apart on the baking sheets. Bake for 11-13 minutes, or until lightly browned around the edges. The centers will look soft and a little underdone--do not overbake.
- Remove from the oven and allow to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.