Matcha White Chocolate Cookies


Preheat oven to 350 °F and blend old fashioned oats in food processor until finely powdered. Set aside in a large bowl and add flour to it. Add matcha powder, and break up any clumps with a sifter, whisk, or fork.

In a mixing bowl, combine melted brown butter, white sugar, brown sugar, vanilla, salt, nutmeg, baking powder, and baking soda. Start on a low speed to moisten, then increase speed to medium until dough is well combined, about 4 minutes. Scrape down the sides of your bowl halfway through the process to ensure all ingredients are incorporated.

Pause mixing and add one egg as well as half of your flour/oat mixture. Beat until smooth before adding the second egg and remaining flour and pulsed oats. Beat for about one minute.

Mix in your chocolate chunks or chips if using.

Use an ice cream scoop and your hand to form golf-ball sized portions of your cookie dough onto ungreased aluminum baking sheets, with about 2 inches between each of them. Bake for 12-13 minutes.

Once cookies are firm enough to handle (about 10 minutes after baking), transfer to a cooling rack.

Full recipe on, linked below!