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Photo of White and dark chocolate chunk cookies by WW

White and dark chocolate chunk cookies

5
Points® value
Total Time
24 min
Prep
15 min
Cook
9 min
Serves
24
Difficulty
Easy
These beautiful white and dark chocolate cookies come together in just 25 minutes and are a crowd-pleasing way to end any dinner celebration. They're made with quick oats, brown sugar, eggs, white chocolate chips, and semisweet chocolate. Both types of chocolate are not only stirred into the batter, but serve as a pretty garnish as well right before baking. After hanging out in the oven for about 10 minutes, your cookies are ready to go. Feel free to substitute 1⁄3 cup each semisweet chocolate chips and white chocolate chips for the chopped chocolate, and you’ll save even more time in the kitchen.

Ingredients

Uncooked quick oats

½ cup(s), (not instant)

All-purpose flour

1 cup(s)

Baking soda

½ tsp(s)

Table salt

¼ tsp(s)

Unsalted butter

4 tbsp(s), melted and cooled

Packed brown sugar

¾ cup(s)

Egg

1 large

Vanilla extract

1 tsp(s)

White chocolate chips

2 oz, or 1 bar cut into 1⁄4-inch pieces

Semisweet chocolate

2 oz, or bittersweet, cut into 1⁄4-inch pieces

Instructions

  1. Place the oven racks in the upper and lower thirds of the oven and preheat the oven to 350°F. Spray 2 large baking sheets with nonstick spray.
  2. Put the oats in a blender and process until finely ground. Combine the oats, flour, baking soda, and salt in a small bowl; set aside. With an electric mixer on low speed, beat the butter, brown sugar, egg, and vanilla in a large bowl until well blended. Add the flour mixture and beat until blended. Combine 1 tablespoon each of the white and bittersweet chocolates in a small bowl; set aside. Stir the remaining white and bittersweet chocolates into the dough.
  3. Drop the dough by level tablespoonfuls onto the baking sheets 2 inches apart, making a total of 24 cookies. With a glass dipped in flour or with your fingers, press each mound to make 2-inch rounds. Sprinkle the cookies evenly with the reserved chocolate, pressing lightly so it adheres. Bake until lightly browned along the edges, 9 – 11 minutes, rotating the baking sheets halfway through the baking. Let cool on the baking sheets on racks about 1 minute. With a spatula, transfer the cookies to racks and let cool completely.
  4. Yields 1 cookie per serving.

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