White Chocolate Oatmeal Cookies

Recipe from Oxmoor House

More From Oxmoor House

Nutritional Information

Amount per serving
  • Calories: 102
  • Calories from fat: 32%
  • Fat: 3.6g
  • Saturated fat: 1.3g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.0g
  • Protein: 1.8g
  • Carbohydrate: 15.4g
  • Fiber: 0.0g
  • Cholesterol: 0.0mg
  • Iron: 0.0mg
  • Sodium: 117mg
  • Calcium: 0.0mg


  • 2 tablespoons brown sugar
  • 1 tablespoon margarine, softened
  • 1 tablespoon frozen egg substitute, thawed
  • 1/8 teaspoon vanilla extract
  • 3 tablespoons all-purpose flour
  • 1/8 teaspoon baking soda
  • Dash of salt
  • 1/4 cup quick-cooking oats, uncooked
  • 2 tablespoons white chocolate mini-morsels
  • 2 tablespoons crisp rice cereal
  • Vegetable cooking spray


  1. Beat brown sugar and margarine at medium speed of an electric mixer until fluffy; gradually add egg substitute and vanilla, beating well.
  2. Combine flour, soda, and salt; gradually add to margarine mixture. Stir in oats, white chocolate morsels, and cereal.
  3. Drop dough by rounded tablespoonfuls, 2 inches apart, onto a cookie sheet coated with cooking spray. Bake at 350° for 7 to 8 minutes or until lightly browned. Cool on cookie sheet 5 minutes. Remove to wire racks, and let cool completely.
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