So this recipe turned out to be so much better than I expected. In fact I was literally blown away by how good these taste. I think it’s important to mention that for these white chocolate oatmeal cookies, you want to use a good firm dry oatmeal cookie and a real white chocolate. This means – not using any of the cheaper brands of white chocolate. I tried this with some of the generic brands and it the chocolate didn’t behave well at all. However, when I used a premium belgian chocolate – the results were perfect!
Finally – you don’t really need toppings for these. I made them because these were for consumption of younger folk! You could also drizzle melted hot chocolate over them for a more adult appeal.
- 1 large microwave-proof bowl
- a pair of chopsticks or 2 forks
- Wax paper
- 1 cookie rack
- Space in your fridge to cool
- 1 wooden spoon
- Set up your cookie rack by putting your wax paper on the rack.
- Break your white chocolate into small pieces into the large bowl
- You need to melt the white chocolate carefully in the microwave. I did this in 20 second bursts , mixing between microwaving for 20 seconds at a time on high. Do this until it is completely melted. Be careful with white chocolate – it can burn easily and turn into granules.
- Once completely melted, using the two forks, flip each cookie ( one at a time) in the white chocolate mix until coated properly.
- Place the coated cookie on the rack.
- Top with whatever topping you want ( optional)
- Once you have wrapped all of the cookies and topped them, place the rack in the fridge for at least 1 hour to cool completely.
- If done properly, you will be able to touch the cookies without any chocolate sticking on your fingers.
- These will store easily for a week.