Tested till perfect White Chocolate Butterscotch Oatmeal Chipper Drop Cookies

White Chocolate Butterscotch Oatmeal Chipper Drop Cookies

Coconut and oatmeal lend a crunchy texture to these irresistible drop cookies. For a nut-free variation, omit the pecans or walnuts.

By The Canadian Living Test Kitchen

Source: © CanadianLiving.com

Recipe5 out of 5 based on 3 ratings.
  • rating starrating starrating starrating starrating star
  • Portion size 48


  • 1/2 cup 1/2cupchopped pecanpecans or walnut halves
  • 1 cup 1cupbutter, softened
  • 1 cup 1cuppacked brown sugar
  • 2 2eggeggs
  • 2 tsp 2tspvanilla
  • 2-1/2 cups 2-1/2cupsrolled oats
  • 1-1/4 cups 1-1/4cupsall-purpose flour
  • 1/2 cup 1/2cupsweetened shredded coconut
  • 1 tsp 1tspbaking soda
  • 1/2 tsp 1/2tspsalt
  • 1 cup 1cupwhite chocolate chips
  • 1/2 cup 1/2cupbutterscotch chips
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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.)

Nutritional Information Per cookie: about

cal 124 pro 2g total fat 7g sat. fat 4g
carb 14g fibre 1g chol 21mg sodium 101mg

% RDI:

calcium 2 iron 4 vit A 4 folate 4
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