Speculoos White Chocolate Oatmeal Cookies
Yummy oatmeal cookies made with Speculoos spread and stuffed with sweet white chocolate. No mixer, no dough chilling, so easy!
- 3/4 cup (95g) all-purpose flour (spoon & leveled)
- 1/4 teaspoon salt
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 cup (115g) unsalted butter, melted and slightly cooled
- 3/4 cup (150g) packed light or dark brown sugar
- 1 large egg
- 1/2 cup (130g) Speculoos spread (creamy or crunchy)
- 2 teaspoons vanilla extract
- 2 cups (160g) quick oats
- 1 and 1/2 cups (270g) white chocolate chips or chunks
- Preheat oven to 350°F (177°C).
- Line two large baking sheets with parchment paper or silicone baking mats. (Always recommended for cookies.) Set aside.
- Toss the flour, baking soda, baking powder and salt together in a large bowl. Set aside.
- In a medium bowl, whisk the melted butter and brown sugar together until no brown sugar lumps remain. Whisk in the egg, then the Speculoos until combined. Finally, whisk in the vanilla.
- Pour the wet ingredients into the dry ingredients and mix together with a large spoon or rubber spatula. The dough will be very soft and slick.
- Fold in the oats and 1 and 1/4 cups white chocolate, reserving the remaining 1/4 cup for later. The cookie dough will be thick and heavy.
- Roll the dough into balls, about 2-3 Tablespoons of dough each. Highly suggest using a cookie scoop to make it easier.
- Place 8 balls of dough onto each cookie sheet.
- Bake the cookies for 11-12 minutes. The cookies will look very soft and underbaked. They will continue to bake on the cookie sheet.
- Remove from the oven and lightly press down on each cookie to slightly flatten, since the cookies will not spread all the way in the oven. Press a piece or two of the remaining white chocolate chips/chunks into each cookie.
- Allow to cool on the cookie sheet for 10 minutes before transferring to a wire rack to cool completely.
Cookies stay fresh covered at room temperature or in the refrigerator for up to 1 week. Baked cookies freeze well - up to three months. Cookie dough balls freeze well too - up to three months. Bake frozen cookie dough balls for an extra minute. No need to thaw them.
- Do not use old-fashioned style whole oats in this cookie recipe. You need quick oats, which are more finely ground (and smaller) whole oats.