White Chocolate Butterscotch Oatmeal Chipper Cookies
Coconut and oatmeal lend a crunchy texture to these irresistible drop cookies. For a nut-free variation, omit the pecans or walnuts.
Servings: 48
Ingredients:
| Nutritional Info | |
| Per cookie: about | - |
| cal | 124 |
| pro | 2 g |
| total fat | 7 g |
| sat. fat | 4 g |
| carb | 14 g |
| fibre | 1 g |
| chol | 21 mg |
| sodium | 101 mg |
| % RDI: | - |
| calcium | 2% |
| iron | 4% |
| vit A | 4% |
| folate | 4% |
Suggested Recipes
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1/2 cup (125 mL) chopped pecans or walnut halves
1 cup (250 mL) butter, softened
1 cup (250 mL) packed brown sugar
2 eggs
2 tsp (10 mL) vanilla
2-1/2 cups (625 mL) rolled oats
1-1/4 cups (300 mL) all-purpose flour
1/2 cup (125 mL) sweetened shredded coconut
1 tsp (5 mL) baking soda
1/2 tsp (2 mL) salt
1 cup (250 mL) white chocolate chips
1/2 cup (125 mL) butterscotch chips
Preparation:
Line rimless baking sheets with parchment paper or nonstick foil, or grease; set aside.
On small rimmed baking sheet, toast pecans in 350°F (180°C) oven until fragrant and golden, about 5 minutes. Let cool.
In large bowl, beat butter with brown sugar until fluffy. Beat in eggs, 1 at a time; beat in vanilla. In separate bowl, whisk together oats, flour, coconut, baking soda and salt. Add to butter mixture, stirring to combine. Stir in white chocolate and butterscotch chips and pecans.
Drop by heaping tablespoonfuls (15 mL), about 2 inches (5 cm) apart, onto prepared baking sheets.
Bake in top and bottom thirds of 350°F (180°C) oven, rotating and switching pans halfway through, until golden on bottoms, about 12 minutes. Transfer to racks; let cool completely. (Make-ahead: Layer between waxed paper in airtight container and store for up to 5 days or freeze for up to 2 weeks.)
Source
© CanadianLiving.com
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