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November 15, 2012

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White Chocolate Chip Cookies (And Milk!)

Madigan made…  a tribute to cookies and milk.

‘Tis the season…for home baked goods.

I don’t know about you, but I love to bake in the fall and winter. I got started on my baking kick this past weekend.

This scene is a welcome treat in our home this time of year: A stack of warm, homemade cookies with a tall glass of cold milk.  It is a near perfect combination, don’t you think?


Lehigh Valley Dairy Farms is a local milk producer located in Pennsylvania. They distribute dairy goods to many different chain and grocery stores in New Jersey, New York, Virginia, West Virginia, Maryland, Pennsylvania, and Delaware. Lehigh Valley Dairy Farms contacted me this month to let me know that they recently introduced a new bottle for all of their milk, the Pure Protect Bottle.


Did you know that all light (natural and artificial) can degrade the stability of milk? Too much light affects the taste and nutritional value of your milk. Well, Lehigh Valley Dairy Farms packages all of their milk in these opaque, white bottles. It is still the same delicious milk… and now it is protected even more!



And I have the perfect recipe that goes with a tall glass of milk… my mom’s chocolate chip cookie recipe!

My mom calls these cookies “Amish Cookies”. I’m not sure what makes them Amish, but they do contain oatmeal. Plus, this cookie recipe could feed an army of cookie lovers… it makes a huge batch!  I thought I’d make a variation of my mom’s recipe and try it with white chocolate chips this week.


White Chocolate Chip and Oatmeal Cookies

Recipe adapted from my mom’s Amish Cookies.


  • 2 cups butter, room temperature
  • 2 cups sugar
  • 2 cups brown sugar
  • 2 tsp vanilla
  • 5 eggs
  • 1 tsp salt
  • 4 cups flour
  • 2 tsp baking soda
  • 4 cups oatmeal
  • 1 package (or about 2 cups) of candy chips (chocolate, white chocolate, etc.)



Prep: Preheat oven to 350 degrees. Line baking sheets with parchment paper or a silicone mat. (Or you can use ungreased cookie sheets… but I find that the parchment helps prevent the cookies from burning or sticking to the pan.)

Cream:  In a BIG bowl (or stand mixer) cream together the butter and sugars. Add vanilla. (Yes, that is a whole pound of butter you will need! The picture above is missing three sticks of butter.)

Mix: Add and mix the eggs to the batter one at a time.

Sift: Sift together the flour, baking soda and salt. Gradually add the dry mix to the batter. Slowly add in the oatmeal, too.

See, I told you that you’d need a big bowl!

Stir: Stir in candy chips of your choice. Semi-sweet chocolate chips, white chocolate, butterscotch… whatever you are in the mood for!

Bake: Drop about 1 teaspoon of batter onto your baking sheets about one inch apart. Bake the cookies for about 10-12 minutes, until the edges are golden brown. Remove from oven. Allow the cookies to cool slightly on the sheets and then fully cool on a wire rack. 

Repeat: Continue to bake more batches… this recipe makes a TON of cookies.

Enjoy: Sit down with a tall glass of milk and enjoy a couple of cookies!


This cookie recipe is one of my favorites. The cookies contain a little oatmeal and they are not too sweet or too chewy. And, of course, I enjoyed my white chocolate chip version with a glass of Lehigh Valley Dairy milk!

If you are interested in learning more about Lehigh Valley Dairy Farms new milk bottle or to find more recipe inspiration, be sure to follow them on Facebook here!


Note: This post was compensated as a part of a campaign with Lehigh Valley Dairy Farms. I only write about products that I love and recommend. All opinions are my own.