White Chocolate Chunk Cookies

I'm loving my two extra-large jars of Quaker Oats® and I'm determined to cook up as many things as possible with it! Besides eating oatmeal for breakfast every morning, I have been making tons of Vanishing Oatmeal Cookies; sometimes I use raisins, other times chocolate chips. Anyway, yesterday I baked the winner from the weekly poll: White Chocolate Chunk Cookies. On a side note, I'm always a little apprehensive with white chocolate cookies. White chocolate is so incredibly sweet and sugary - combining that with a cookie dough that is packed with even more sugar, can send you in a sugar-coma. And although the idea of a sugar-coma sounds fun, I assure you: it. is. not. So I'm very happy that these cookies did not make me wanna lie down for an hour after eating them. The white chocolate chunks were sweet, but it contrasted beautifully with the oats in the cookie dough. This recipe is definitely a keeper! Rating: 4.5 out of 5.

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)

Instructions:
- 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.


Chunks, chunks & chunks of white chocolate.

"A glass of milk is the ideal accompaniment to these drop cookies. Besides white chocolate, the cookies are also chockablock with oats." - MarthaStewart.com



I love the combination of sweet- and nuttiness: the sweet chunks of white chocolate and the savory bites of oats. Delicious!