1 c. butter
1 c. light brown sugar, packed
1 c. granulated sugar
2 eggs
2 t. vanilla extract
3 c. all purpose unbleached white flour
1 t. baking powder
1 t. baking soda
1 t. salt
1 ½ c. rolled oats
2 c. white chocolate chips
1 c. chopped pecans.
Directions:
In a medium bowl, cream together softened butter, brown sugar and white sugar until smooth. Stir in the egg and vanilla. Sift together the flour, baking powder, baking soda, and salt and mix stir it into the creamed mixture. Finally, add the rolled oats, white chocolate chips, and pecans. Chill dough in refrigerator for one or two hours.
Roll into balls onto a cookie sheet with a layer of parchment paper on the bottom. (or spray lightly with Pam).
Preheat oven to 350 degrees. Bake cookies for 10 minutes in the preheated oven. Remove from baking sheets to cool on wire racks.
I found this scrumptious cookie recipe online in September 2010 when I happened to have an unused bag of white chocolate chips in the cupboard I wanted to use up. Rand said, “These are “scrumptious. Your best ever!” You will have to see if you agree.
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