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Ingredients
| salted butter: 1 cup |
| light brown sugar (packed): 1 cup |
| granulated sugar: 1 cup |
| eggs: 2 |
| vanilla extract: 2 tsp |
| all-purpose flour (unsifted): 3 cups |
| baking powder: 1 tsp |
| baking soda: 1 tsp |
| salt: 1 tsp |
| rolled oats: 1 1/2 cups |
| white chocolate chips: 2 cups |
| pecans (chopped): 1 cup |
White Chocolate Chip Oatmeal Cookies
Credit: AllRecipes
User rating:
"These cookies are absolutely the best!! They really should be named disappearing cookies because they won't stay around long. Set your timer, these cookies are best when they are lightly browned."
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Prep Time
min -
Cook Time
min -
Servings
36 serving(s)
Tags
Directions
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease cookie sheets.
- In a medium bowl, cream together the butter, brown sugar and white sugar until smooth. Stir in the egg and vanilla. Sift together the flour, baking powder, baking soda and salt, stir into the creamed mixture. Finally, stir in the rolled oats, white chocolate chips and pecans. Drop by tablespoons onto the prepared cookie sheets.
- Bake for 10 to 12 minutes in the preheated oven. Remove from baking sheets to cool on wire racks.