Lindt Oatmeal Chocolate Cookies

This oatmeal sable cookie is so good it might not even make it to St. Nick

45 minutes


  • 1⅔ cups (400 mL) all-purpose flour
  • ¾ cup (175 mL) old-fashioned rolled oats
  • 1 tbsp (15 mL) baking powder
  • 1 cup + 1 tbsp (265 mL) unsalted butter, at room temperatur
  • 1 cup (250 mL) icing sugar
  • 1 tsp (5 mL) vanilla extract
  • 1¾ oz (50 g) Lindt SWISS CLASSIC White Chocolate, chopped


Step 1.

Preheat oven to 350°F (180°C). Line baking sheets with parchment paper.

Step 2.

Whisk together flour, oats and baking powder; set aside.

Step 3.

Using electric mixer, cream butter, sugar and vanilla extract until light and fluffy. Add flour mixture, stirring until combined. Stir in chocolate.

Step 4.

Roll dough into an approximately two-inch (5 cm) diameter log; wrap in plastic wrap and refrigerate for at least 30 minutes or up to 24 hours.

Step 5.

Slice dough into 1/4-inch (5 mm) thick slices; place slices on prepared baking sheets, about 2 inches (5 cm) apart. Bake 15 to 20 minutes or until cookies just begin to brown.

Step 6.

Transfer to rack; let cool completely.


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