The dough was a bit stiff and I wondered if they'd be hard, dry lumps, but baked for no excess time, they're about perfect- crunchy, yet slightly chewy inside. I made a few minor changes- whole wheat flour in lieu of one of the three cups and addition of chopped dried cherries (will increase to a full cup next time and reduce white chips a bit). The real "upgrade" was toasting the pecans and the oatmeal. An excellent baker friend once told me toasting nuts ALWAYS makes a recipe better. I decided to follow her advice on these cookies and I think it worked. My co-workers gave them high marks today. I am taking the other half of the batch (nice large quantity of cookies from this recipe, by the way) to a birthday potluck in a few minutes, and we'll see if they score as well there. My suspicion is that there will be no leftovers to bring home!
These cookies are good but a bit too sweet (for my taste). If I make them again, I will use 1/4 less of both sugars and about 1/2 as many white chocolate chips. Perhaps I would substitute cranberries for half the chips???
I just finished baking my last batch. These are tasty. My husband likes cruchier cookies and this one is perfect, slightly crisp on the outside and chewy on the inside. I followed the recipe as is, except I used drieid cranberries. Will make again!