White Chocolate Chunk Cookies recipe: MarthaStewart.com
Ingredients: Makes 4 dozen
- 1 cup (2 sticks) unsalted butter, room temperature
- ½ cup granulated sugar
- ½ cup packed light-brown sugar
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon coarse salt
- 2 cups old-fashioned rolled oats
- 2 cups good-quality white chocolate chunks
- 1 cup sweetened flaked coconut (I omitted this)
- 1 cup golden raisins (I omitted this)
- 1 cup coarsely chopped walnuts (I omitted this)
- Preheat oven to 350 degrees. Put butter and sugars in the bowl of an electric mixer fitted with the paddle attachment. Mix on medium speed until smooth and creamy, about 2 minutes. Mix in eggs one at a time until combined. Stir in vanilla.
- Sift flour, baking soda, baking powder, and salt into a medium bowl. Gradually stir into butter mixture until combined. Stir in oats, chocolate, coconut, raisins, and walnuts.
- Drop batter by heaping tablespoons onto baking sheets lined with parchment paper, spacing about 2 inches apart. Flatten slightly. Bake cookies until golden, 16 to 18 minutes (this was way too long! I baked them for 11 - 12 minutes). Let cool on sheets on wire racks for 2 minutes. Transfer cookies to racks to cool completely. Cookies can be stored in airtight containers at room temperature up to 3 days.