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The Best White Chocolate Chip Cookies

If you love soft, chewy cookies you’re going to love our White Chocolate Chip Cookie! This cookie is sure to be on your family favorite list. It’s adaptable to many variations (see notes) and a recipe you will make over and over again!

Course Dessert
Cuisine American
Keyword american dessert, cookie, freezer friendly, white chocolate
Prep Time 5 minutes
Cook Time 10 minutes
cool time 10 minutes
Total Time 25 minutes
Servings 18 -24 cookies


  • 1 cup unsalted butter, softened*
  • ¾ cup brown sugar
  • ½ cup granulated sugar
  • 2 large eggs
  • 2 teaspoons vanilla
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • 1 teaspoon sea salt if using salted butter, cut this amount to 1/2 teaspoon
  • 2 ¾ cups all-purpose flour
  • 1/2 cup oats regular or quick oats, I prefer quick oats for this recipe
  • 2 cups white chocolate chips or one bag about 12 oz or 2 cups chopped white chocolate


  1. Preheat the oven to 375 degrees and place the rack in the middle of the oven.

  2. Place softened butter in a bowl with brown and white sugars. Beat on medium speed until the butter is incorporated with sugars.

  3. Add two eggs and vanilla. Scrape down sides of bowl. Mix again on medium speed until smooth and there are no longer visible streaks of butter.

  4. Turn off the mixer. Place all dry ingredients into the bowl with butter/sugar mixture. Pulse the mixture for a few seconds*. Or fold the mixture together using a spatula or large spoon.

  5. Mix slowly just until flour disappears.

  6. Using a cookie scoop*, place 6-8 scoops of cookie dough on each pan, spaced apart to allow for spreading of dough. Flatten the dough balls just a little bit with the palm of your hand.

  7. Bake for 8-10 minutes at 375 degrees, or just until the top of the cookie is no longer wet or shiny looking.

  8. Let cool completely on a baking sheet or carefully transfer to a cooling rack.

Recipe Notes

  • To soften butter, remove from fridge and microwave for 5-10 seconds or until it is barely soft. If you push your finger into the side of the butter wrapper, the butter should give a little but not collapse. You can also set it on the countertop (remove from box and wrapper) for 30 minutes before making cookies. Do not let the butter come to room temperature, it will be too soft and the cookies will not hold their shape while baking. If your butter is too soft, make the dough, shape into dough balls and refrigerate for at least 30 minutes or place in freezer for 30-60 minutes before baking. 
  • I generally use a scoop that holds 3 tablespoons, and measures about 2 1/4 inches across the top of scoop. This size yields about 18-20 cookies. 
  • Each oven cooks differently. If your oven cooks on the hot side, turn the temperature to 350 and watch the first batch to see how long they need to bake before the top crust forms on the cookie. If your oven is a little slow you may need a few more minutes. Watch carefully to determine baking time with the first batch.
  • “Pulse” refers to turning the mixer off and on quickly so the ingredients just start to mix together. I have found pulsing ingredients to be helpful when making many different baked goods. It allows the butter and sugar mixture to mix more evenly without getting overmixed. Pulsing also helps to prevent ingredients from spilling over the sides of the mixing bowl.
  • You may add 1 cup of chopped nuts to this recipe without making alterations.
  • If you are baking at sea level AND in high humidity, add 2 tablespoons of flour and remove 1 tablespoon of egg before adding to cookie dough.