White Chocolate Butterscotch Oatmeal Chipper Drop Cookies
This recipe makes 48 servings
|Per cookie: about||-|
|total fat||7 g|
|sat. fat||4 g|
- Portion size: 48
Coconut and oatmeal lend a crunchy texture to these irresistible drop cookies. For a nut-free variation, omit the pecans or walnuts.
- 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
Line rimless baking sheets with parchment paper or nonstick foil, or grease; set aside.
On small rimmed baking sheet, toast pecans in 350ÃÂ°F (180ÃÂ°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 350ÃÂ°F (180ÃÂ°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