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!
White Chocolate Chip-Oatmeal Cookies
Indulge in these white chocolate chip-oatmeal cookies for a fresh twist on the traditional chocolate chip cookie. Crunchy pecans balance out the white chocolate chips' sweetness.
Yield: Makes about 5 dozen
- 1 cup butter or margarine, softened
- 1 cup firmly packed light brown sugar
- 1 cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 1/2 cups uncooked regular oats
- 2 cups (12 ounces) white chocolate morsels
- 1 cup coarsely chopped pecans
- Beat butter at medium speed with an electric mixer until creamy; gradually add sugars, beating well. Add eggs, one at a time, beating just until yellow disappears after each addition. Stir in vanilla.
- Combine flour and next 3 ingredients; gradually add to butter mixture, beating until blended. Stir in oats, morsels, and pecans. Drop by tablespoonfuls onto greased baking sheets.
- Bake at 350° for 12 minutes. Cool on baking sheets 3 minutes; remove to wire racks to cool completely.
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