Simple, chewy, and festive, these Oatmeal White Chocolate Chip Cookies with Self-Rising Flour are an ideal addition to holiday baking. The lightly nutty flavor of rolled oats pairs perfectly with creamy white chocolate chips and the cheerful crunch of mini M&Ms. Serve them warm for a soft, comforting cookie that’s sure to be a hit at cookie exchanges and family gatherings.
These cookies have the look and flavor of holiday cheer. The combination of hearty oats, creamy white chocolate, and colorful M&Ms creates a cookie that’s both comforting and fun. Adding old-fashioned rolled oats boosts texture and fiber, while the soft centers and slightly crisp edges achieve that ideal cookie balance. Pair with milk or hot cocoa and enjoy.
Ingredients for Oatmeal White Chocolate Chip Cookies
Unsalted Butter – Use real unsalted butter for the best flavor and control over salt in the recipe.
Brown Sugar – Adds moisture and chewiness, which define these oatmeal cookies.
Granulated Sugar – Contributes a light crisp to balance the chew.
Eggs – Provide structure, richness, and help the cookies rise.
Self-Rising Flour – Keeps the cookies soft and provides leavening.
Cake Flour – Helps make the cookies tender and slightly airy.
Rolled Oats – Old-fashioned oats give texture and fiber, making the cookies hearty.
White Chocolate Chips – Creamy and sweet, they melt into pockets of flavor.
Mini M&Ms – Festive color and a small crunchy bite in every mouthful.
Cinnamon – Adds subtle warmth and complexity.
Cornstarch – Helps with structure and a soft, tender crumb.
How to Make These Oatmeal White Chocolate Chip Cookies
Preheat the oven to 410°F (210°C). Add sugars to a mixing bowl and cut the cold butter into the sugar until the pieces are pea-sized. Mix on low for 1 minute, then increase to medium and beat until light and fluffy, about 3 minutes.
Add the eggs one at a time, mixing on low until fully incorporated. In a separate bowl, whisk together the cake flour, self-rising flour, rolled oats, cornstarch, and cinnamon. Gradually add the dry mixture to the butter-sugar mixture on low speed until combined.
Stir in the white chocolate chips and mini M&Ms, folding any pieces clinging to the bowl into the dough with a silicone spatula. Cover the dough and chill in the refrigerator for 15–20 minutes to firm up.
Use a large cookie scoop to portion dough into balls weighing about 3.5–4.0 ounces each for oversized cookies, or use a smaller scoop for more cookies. Place up to five dough balls on a large cookie sheet lined with parchment paper or a silicone mat, leaving space between them. Lightly flatten each ball with your hand.
Bake for 9–11 minutes, until the edges are golden brown. Transfer the baking sheet to a cooling rack and let the cookies set briefly; they’re wonderful served warm.
What Makes Cookies Soft, Chewy, or Crisp?
Brown sugar retains moisture and creates chewiness, while granulated sugar encourages a slight crisp on the edges. Eggs, self-rising flour, and cake flour contribute to a soft, tender texture. Cornstarch also helps keep the centers tender.
Tips for Success
If you don’t have self-rising flour, substitute all-purpose flour with 1 teaspoon baking powder, 1/4 teaspoon baking soda, and 1/2 teaspoon salt per cup. For a different but delicious twist, replace M&Ms with dried cranberries alongside the white chocolate chips. Instant oats can be used in a pinch, though old-fashioned rolled oats give the best texture.
If you prefer bars, press the dough into a parchment-lined baking dish and bake at 350°F for about 30 minutes or until golden and set. Cool completely, then cut into squares.
Storage
Store cookies in an airtight container at room temperature for 4–5 days. Reheat briefly in the microwave for that fresh-baked warmth.
Recipe Card
Oatmeal White Chocolate Chip Cookies with self-rising flour
Ingredients
- 1 cup cold unsalted butter, cut into slices
- 1 1/4 cups brown sugar
- 1/2 cup granulated sugar
- 2 eggs, room temperature
- 2 cups self-rising flour
- 1/2 cup cake flour
- 1 1/2 cups rolled oats
- 1 teaspoon cornstarch
- 1/2 teaspoon cinnamon
- 1 1/2 cups white chocolate chips
- 1 cup mini M&Ms (red and green for a festive touch)
Instructions
- Preheat oven to 410°F (210°C).
- Cut butter into the sugars until pea-sized pieces remain, then beat until light and fluffy.
- Add eggs one at a time, mixing until incorporated.
- Combine cake flour, self-rising flour, oats, cornstarch, and cinnamon in a separate bowl.
- Slowly add the dry mix to the wet mixture and mix on low until combined.
- Fold in white chocolate chips and mini M&Ms. Chill dough 15–20 minutes.
- Scoop dough into large balls (3.5–4.0 oz) or smaller for more cookies. Place on lined baking sheet and slightly flatten.
- Bake 9–11 minutes until golden brown. Cool briefly on the sheet and serve warm.
