A relaxing day before another holiday family gathering on Sunday.
By now the house smells like butter all the time. I had lots of requests for oatmeal cookies and I found these to be my favorite. You can substitute dark chocolate for the white or change the nuts to anything you prefer. Enjoy!
Oatmeal White Chocolate Cookies
Makes about 4 dozen
1 cup (2 sticks) unsalted butter, softened
1/3 cup granulated sugar
1/2 cup dark brown sugar
2 large eggs
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 1/2 cups old-fasioned rolled oats
2 cups white chocolate chips
1 cup unsweetened flaked coconut
1 1/4 cup coarsely chopped macadamia nuts
1. Preheat oven to 350. Add butter and sugars in bowl of an electric mixer fitted with the paddle attachment. Mix on medium speed until smooth and creamy, about 2 minutes. Mix in eggs, 1 at a time, until combined. Stir in vanilla.
2. Sift flour, baking baking soda, baking powder, and salt into a medium bowl. Gradually stir into butter mixture until combined. Stir in oats, chocolate, coconut, and nuts.
3. Drop batter by heaping tablespoons onto baking sheets lined with parchment paper, spacing about 2 inch apart. Flatten slightly. Bake cookies until golden, 14-16 minutes. Remove from oven, let sit one minute then transfer to cooling racks. Store cookies in an airtight container up to three days.