White Chocolate Oatmeal Cookies are cake mix cookies that are great for big batch cooking. They are easy to change up using different cake mixes and add in’s. These cookies are full of oatmeal and white chocolate chips.
White Chocolate Oatmeal Cookies were created out of creativity and trying to find a way to use up all the extra cake mixes I had bought when they were on sale at the grocery store. Little did I know they’d turn into fabulous and decadent cookies that I’d want to make again and again.
If you’re more of a chewy cookie lover than a cake cookie lover like me, you’re going to adore these oatmeal cookies! Semi-homemade cookies, like my Chocolate Peppermint Cookies, are a super easy way to make some delicious cookies on the fly and in a hurry.
Like some more oatmeal cookie recipes? You have to try my Peanut Butter Oatmeal Chocolate Chip Cookies that combine some popular favorite cookie flavors together into one mega cookie, just like these White Chocolate Oatmeal Cookies.
Why You’ll Love This White Chocolate Oatmeal Cookie Recipe
- Easy way to use up some extra cake mixes
- This recipe makes a TON of cookies
- Fun to make with kids
- Perfectly baked in 20 minutes or less- perfect for last minute dessert needs
- Great to make for cookie exchanges
- Super versatile and simple to customize
- Chewy texture that you’ll adore
- You don’t have to worry about measuring flour properly because you’re using cake mix!
- Very addicting cookies- it’s hard to eat just one
- French Vanilla cake mix- you only need the dry ingredient mix, nothing else that you would typically need to make the cake and don’t make the cake batter, you’ll just need the powder dry ingredients.
- Quick cooking oats
- White chocolate chips
How to Make White Chocolate Oatmeal Cookies
Here’s the 4 simple steps to follow to lead you to perfect White Chocolate Chip Oatmeal Cookies:
- Step One: Preheat the oven to 350F. With an electric mixer, beat butter, sugar, cinnamon and eggs on medium speed until combined.
- Step Two: Stir in cake mix and oats. Stir in white chocolate chips.
- Step Three: Drop by teaspoonfuls onto an ungreased cookie sheet.
- Step Four: Bake for 15 to 20 minutes or until light brown. Remove from the oven and place on a cooling rack.
Here’s some helpful tools that you can use to make these tasty cookies.
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What To Serve With Cookies
- Caramel Milkshake
- Pineapple Oatmeal Scotchies
- Mug of Milk or Eggnog
- Cinnamon Hot Chocolate
- Cup of Coffee
- Cinnamon Cappuccino
- White Chocolate Cranberry Cheesecake Bars
Recipe Tips and Tricks
- Use a cookie scoop to help make cookies the same size.
- Use room temperature and softened ingredients when possible (and safe to do so). This makes mixing everything together easier, resulting in less lumps, and the dough will combine without as much work.
- You don’t need to chill the dough but if you find that your cookies are spreading too much, you can chill the dough the next time to help prevent that.
- Don’t overmix your cookie dough or you may end up with dense, hard cookies.
- Let your cookies sit on the baking sheet for a few minutes once you pull them out of the oven.
- If you try to pull them off the cookie sheet too soon, they’ll start to crumble and fall apart. Wait a few minutes before using a spatula to place them on the cooling racks to finish cooling.
Variations and Substitutions
- Feel free to swap out the white chocolate chips for other chips like butterscotch chips or milk chocolate or semi-sweet chocolate chips.
- If you want to add in other mixins like cranberries or raisins, you certainly can.
- You can also trade out the cake mix flavor to other ones that you have on hand.
- If you’re out of white chocolate chips you can get a white chocolate bar and chop it up into small chunks.
Store your cookies in an airtight container on the counter for up to 5 days.
Can You Freeze Cookies
Absolutely! You can freeze these already made cookies in the freezer for up to 2-3 months.
After you’ve let the cookies cool completely, put them back on a baking sheet and place the cookie sheet in the freezer for about an hour.
Once your cookies are frozen completely, remove the sheet of cookies from the freezer and place them in a freezer safe container or bag and place the bag in the freezer.
You can also make the cookie dough and freeze that for later use. I recommend wrapping the dough in plastic wrap before placing it in a freezer safe bag or container in the freezer.
What Type of Oats to Use
To make these homemade White Chocolate Oatmeal Cookies you should use quick cooking oats. You can also use old fashioned rolled oats if you want and an even chewier cookie texture.
I don’t recommend using steel cut oats for this oatmeal cookie recipe.
Can You Make These Into Cookie Bars
While I have never personally made these White Chocolate Chip Oatmeal Cookies into Magic Cookie Bars, I don’t see why you can’t try to make them that way.
I would recommend using an 8×8-inch or 9×9-inch pan and giving this recipe a whirl. You may need to adjust the baking time if turning these normal cookies into cookie bars.
If you try it out, make sure to let me know how it goes in the comments below.
Other Cookie Recipes
Did you enjoy these easy chewy cookies? I have you covered with even more scrumptious cookie recipes than you can imagine in a ton of different flavors. Here are a few other favorites that I enjoy baking quite often:
- Butterscotch Pudding Cookies
- Hot Chocolate Cookies
- Whipped Shortbread Cookies
- Red Velvet Cookies
- Brownie Mix Cookies
- Cream Cheese Cookies
- Iced Oatmeal Cookies
If you make the recipe, rate it on the recipe card below and tag me on Instagram and use #simplystacie. I like sharing the photos on my Instagram stories!
- 1 cup salted butter, softened
- 1/4 cup sugar
- 1 teaspoon cinnamon
- 3 eggs
- 1 box French Vanilla cake mix
- 2 cups quick-cooking oats
- 1 bag of white chocolate chips (about 1 1/4 cups)
- Preheat oven to 350F. With an electric mixer, beat butter, sugar, cinnamon and eggs on medium speed until combined.
- Stir in cake mix and oats. Stir in white chocolate chips.
- Drop by teaspoonfuls onto an ungreased cookie sheet.
- Bake for 15 to 20 minutes or until light brown. Remove from oven and place on a cooling rack.
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Nutrition Information:Yield: 48 Serving Size: 1
Amount Per Serving: Calories: 101Total Fat: 5gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 22mgSodium: 115mgCarbohydrates: 13gFiber: 1gSugar: 6gProtein: 1g