Soft, chewy oatmeal cookies studded with white chocolate chips and plenty of sprinkles — perfect for celebrating any occasion.
If you love sprinkles, you’re in the right place: these funfetti oatmeal cookies are soft, chewy, and joyful — a party in cookie form. I first published this recipe in 2016 and have updated it over the years to dial in the flavor and texture.
This recipe began as a celebration cookie for my blog’s anniversary. Over the years the blog has grown, and my life has changed — but these cookies remain one of my favorite ways to celebrate.
When I first made them I was pregnant with my oldest; he’s now a little helper and even joined me for photos on this latest update.
He was excited to help, and his energy is the kind of fun these cookies are meant to bring to any gathering.
These cookies are rooted in my love of oatmeal cookies. I’d been imagining adding sprinkles to oatmeal for a while before finally testing this version — and I’m so glad I did. The results are a perfectly balanced, celebratory oatmeal cookie.
Short version: it worked really well.
Close friends and family who have long championed my other cookies were surprised when these became a new top pick. They combine everything you want: a tender oatmeal base, creamy white chocolate, and a cheerful burst of color from sprinkles.
All of my oatmeal cookie variations are based on the same trusty base recipe with small adjustments to suit the flavor profile. For this funfetti version I made a few intentional changes to highlight the celebratory notes without losing the classic oatmeal cookie character.
These cookies keep the chewy, slightly dense texture you expect from a great oatmeal cookie while bringing in bright, fun flavors and colors.
To achieve the ideal funfetti oatmeal cookie I adjusted three things: flavor, spice, and texture. First, I made room for almond extract — a key element for that classic funfetti flavor — by slightly reducing the molasses. I kept a little molasses so the cookies still have that rich, deep oatmeal flavor that makes the cookie feel complete.
Next, I swapped ground cinnamon for a touch of ground nutmeg. Nutmeg adds warmth and a subtle spice note that pairs beautifully with almond extract and white chocolate without turning the cookie into a heavily spiced treat.
Finally, the defining element: sprinkles. I recommend using regular jimmies or confetti quins and avoiding nonpareils, which can bleed color into the dough. The right sprinkles keep the cookies festive and colorful without turning them messy.
Taste testers always comment on how well the flavors come together: a slightly salty, chewy oatmeal base with pockets of creamy white chocolate and little bursts of sugary color from sprinkles. The texture is tender and satisfying, and the flavor is bright and nostalgic.
These cookies are straightforward to make and keep well. Baked cookies stay fresh at room temperature for several days when covered, and both baked cookies and unbaked dough freeze well when stored properly.
If you want a cookie that looks festive and tastes like a celebration, make these funfetti white chocolate chip oatmeal cookies. They’re one of those treats that make any day feel special.
An excerpt from the original post:
Thank you to everyone who has read, commented, pinned, or shared these recipes over the years. Your support helped turn a hobby into a full-time creative pursuit, and I’m so grateful for the community this blog has built.
Since posting this recipe originally, the blog became my full-time work. It’s been a challenging and rewarding journey, and I’m endlessly grateful for the readers who made it possible.
I’ll bake (cookies) to that.
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Funfetti White Chocolate Chip Oatmeal Cookies
Ingredients
- ¼ cup (57g) unsalted butter, softened to room temperature
- 3 Tablespoons (38g) firmly packed light brown sugar
- 2 Tablespoons (25g) granulated sugar
- 1 large egg, room temperature
- 1 teaspoon vanilla extract
- ½ teaspoon almond extract
- 1 Tablespoon (15mL) molasses
- ¾ cup + 1 Tablespoon (98g) all-purpose flour (measure properly)
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ¼ teaspoon ground nutmeg
- 1½ cups (120g) old fashioned oats (do not use quick oats)
- ½ cup (80g) white chocolate chips
- ⅓ cup (33g) sprinkles
Instructions
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In a medium bowl with a hand mixer or a stand mixer fitted with the paddle, cream together the butter and both sugars until smooth. Add the egg and beat until combined. Scrape the bowl as needed. Add vanilla and almond extracts and molasses, then beat until fully combined. Set aside.
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In a small bowl, whisk together flour, baking soda, salt, and nutmeg. Add the dry ingredients to the wet mixture and mix on low until combined. With the mixer on low, fold in oats, white chocolate chips, and sprinkles. Chill the dough for at least 45 minutes and up to 2 days. If chilled longer than an hour, let the dough sit at room temperature for about 20 minutes before scooping.
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Preheat oven to 350ºF (177ºC). Line a baking sheet with parchment or a silicone mat.
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Use a cookie scoop or a spoon to portion dough and roll into balls. Place the dough balls at least 1½ inches apart on the prepared baking sheet.
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Bake 11–13 minutes, or until the edges just begin to brown. Let cookies rest on the baking sheet for at least 3 minutes; they will firm up as they cool. Store baked cookies covered at room temperature for up to 5 days. Baked cookies and unbaked dough freeze well (unbaked dough up to 2 months). If baking from frozen, add about 1 minute to the baking time.
Nutrition Disclosure
All nutrition values are approximate and provided as a courtesy. Changing ingredients or quantities will alter these estimates.
| Calories: 86kcal
| Carbohydrates: 12g
| Protein: 1g