Saturday, August 6, 2011

White Chocolate Oatmeal Cookies....

I love white chocolate chips in oatmeal cookies more than raisins or regular semi-sweet chips. I added a touch of finely ground coconut and omitted the pecans. They would be great with dried cranberries too! I like this recipe much better than the one on the lid of the Quaker Oats, it uses less oats which I think yields a more tender, less chewy cookie.

White Chocolate Chip Oatmeal Cookies


  • 1 cup butter
  • 1 cup light brown sugar
  • 1 cup white sugar
  • 2 eggs
  • 2 teaspoons vanilla extract
  • 3 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 1/2 cups rolled oats
  • 2 cups white chocolate chips
  • 1 cup chopped pecans
  • Directions
  1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease cookie sheets or use sheets of parchment paper.
  2. In a medium bowl, cream together the butter, brown sugar and white sugar until smooth. Stir in the egg and vanilla. Sift together the flour, baking powder, baking soda and salt, stir into the creamed mixture. Finally, stir in the rolled oats, white chocolate chips and pecans. Drop by tablespoons onto the prepared cookie sheets.
  3. Bake for 10 to 12 minutes in the preheated oven. Remove from baking sheets to cool on wire racks.

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