One of my weaknesses is white chocolate. I remember how ecstatic I was as a kid when I went over to a family friend’s house and saw white chocolate chunks in a candy bowl in their living room and how squealy I was when my friend gave me homemade white chocolate almond bark for Christmas this past holiday. I’ve had many a birthday cake with white chocolate shavings on top, and I’ve never turned down a white chocolate macadamia nut cookie or a Hershey’s cookies ‘n’ creme bar. It’s any wonder why I haven’t gobbled up the white chocolate cupcake at Short & Sweet Cupcakes yet given my love for the decadent stuff. Anyway, I picked up some white chocolate chips awhile ago with the intention of creating and testing out my own original cupcake recipe but because I hadn’t finished tweaking measurements for it, I opted to use them to bake cookies for the time being instead!
This time around I chose a cookie recipe from Joanne Fluke’s Carrot Cake Murder, which was actually the first book from the murder mystery series I purchased nearly two years ago. The recipe worked out perfectly with what I had on hand. I already had white chocolate chips in my baking bag and I had oatmeal oats left over from the cranberry oatmeal crunch cookies I baked last month. I LOVE these cookies so much! These cookies have such a warm, creamy sweet flavour to them and I’m so happy they turned out well as I halved the recipe. I adore the crackling on top and really, I would recommend this recipe to anyone who needs a simple, uncomplicated cookie recipe that is still decadent with that “wow” factor. I ate 3 yesterday and another 2 today 😀 Why the cookies are called Viking cookies I’m not entirely sure though. Your guess is as good as mine!
Recipe for Viking Cookies (Oatmeal White Chocolate Chip, yields 10 dozen cookies)
- 2 cups butter (4 sticks, melted)
- 2 cups brown sugar
- 2 cups white sugar
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 4 eggs, beaten
- 2 teaspoons vanilla
- 1/2 teaspoon cinnamon
- 1/4 teaspoon cardamom (nutmeg will also work)
- 4 ⅟₂cups flour (**Deb’s note: I used regular all-purpose white flour)
- 3 cups white chocolate chips (make sure you use real white chocolate chips with cocoa listed as an ingredient, not vanilla chips. If you can’t find chips, you can chop a block of white chocolate into chip-sized pieces)
- 3 cups rolled oats (uncooked oatmeal)
- Melt the butter in a large microwave-safe bowl, or on the stove in a small saucepan. (**Deb’s note: I microwaved my 2 sticks of butter in a bowl for 1 minute on high).
- When the butter is cool, mix in the white sugar and the brown sugar.
- Add the baking powder, baking soda, salt, eggs, vanilla, and spices. Make sure it’s all mixed in thoroughly.
- Add the flour in half-cup increments, mixing after each addition. Then add the white chocolate chips (or pieces of white chocolate if you chopped up a block) and stir thoroughly.
- Add the oatmeal and mix. The dough will be quite stiff.
- Take the cookie dough in your hands and roll the dough into 1-inch balls (or however big or small you’d like depending on how big you want your cookies) and place them on a greased cookie sheet or on a cookie sheet lined with parchment paper.
- Flatten the cookies with the back of a spatula or with the palm of your hand. You don’t need to smush them all the way down so they look like pancakes, just one squish will do.
- Bake at 350°F for 11 to 13 minutes or until they’re an attractive golden brown (**Deb’s note: mine took 11 minutes).
- Cool the cookies for 1 to 2 minutes on the cookie sheets and then remove them to a wire rack to cool completely.
Recipe taken from Joanne Fluke’s Carrot Cake Murder. New York: Kensington Publishing Corporation, 2008. Photographs taken by me. The recipe can be found on page 10.