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White Chocolate Chip Oatmeal Cookies
SUBMITTED BY:
julie
PHOTO BY:
Mournfields
"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."
RECIPE RATING:
Read Reviews
(217)
Review/Rate This Recipe
Original recipe yield 6 dozen
SERVINGS
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Servings
US
METRIC
INGREDIENTS (
Nutrition
)
1 cup butter
1 cup light brown sugar
1 cup white sugar
2 eggs
2 teaspoons vanilla extract
3 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1 1/2 cups rolled oats
2 cups white chocolate chips
1 cup chopped pecans
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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.
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REVIEWS
Reviewed on Dec. 21, 2003 by ATHEBO
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ATHEBO
Dec. 21, 2003
This recipe was one I have used over and over many times. In place of using the white chips, I have subtituted butterscotch chips instead. Of all the cookies I have made this one is requested the most often. May I also present a hint I have used while cooking these-oven temp. set to 350 degrees and cook cookies for 10 minutes. They are delicious...
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13 users found this review helpful
This recipe was one I have used over and over many times. In place of using the white chips, I...
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Reviewed on Dec. 21, 2003 by IVERYGIRL
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IVERYGIRL
Dec. 21, 2003
I'm with everyone else...these are so good! I will make them a standard in my kitchen, too. I baked mine at 350 for 12 minutes after chilling the dough. They held their shape so nicely and have a wonderful chewy texture and nice flavor. Thanks for sharing!
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9 users found this review helpful
I'm with everyone else...these are so good! I will make them a standard in my kitchen, too. ...
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Reviewed on Dec. 20, 2003 by FFQUEEN
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FFQUEEN
Dec. 20, 2003
WOW - what a cookie! This cookie is now in high demand, it's so super-delicious! I recommend using chopped white chocolate bars for a chunkier, more professional look.
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9 users found this review helpful
WOW - what a cookie! This cookie is now in high demand, it's so super-delicious! I recommend...
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Reviewed on Dec. 21, 2003 by COASTALSUM
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COASTALSUM
Dec. 21, 2003
A definite winner! To a cookie novice like me this recipe is simple yet failproof enough to yield a batch of impressive cookies that rival store-bought ones. I have even made a couple w/o the white morsels and they're still terrific. Not to mention, the cookie dough is great too (smells just like Haagan-Daaz butter pecan ice cream...yumm) However, I did let the dough rest in the refrigerator for 45 minutes before I shape them out on the cookie sheet. Thanks for sharing this wonderful recipe!
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8 users found this review helpful
A definite winner! To a cookie novice like me this recipe is simple yet failproof enough to...
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Reviewed on Oct. 11, 2006 by
Catherine S
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Catherine S
Oct. 11, 2006
I made this recipe tonight making some with cinnamon chips, some with M&M's, and some with white chocolate chips. I thought that this recipe sounded familiar, and the words "disappearing cookies" tipped me off. This is almost identical to the Quaker Oats Vanishing Oatmeal Cookie recipe. The main difference is this one has more white sugar, has baking powder, and the flour & oat amounts are reversed. If you don't grease the pan, the cookies won't spread. I think next time I will use the Quaker oat recipe instead. I like cookies with more oats, and one reviewer did comment that these were too sweet, and maybe the cinnamon will add to the flavor.
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6 users found this review helpful
I made this recipe tonight making some with cinnamon chips, some with M&M's, and some with...
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Reviewed on Sep. 7, 2006 by
DakotaS20
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DakotaS20
Sep. 7, 2006
OH MY GOODNESS! Honestly the best cookie I've ever had, and I've tried A LOT. I split the dough in half and did dried cranberry/white chocolate and the other half butterscotch/chocolate chip. Both were awesome, but the flavor of the butterscotch/chocolate was like an explosion of the best flavor I've ever tasted:)
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6 users found this review helpful
OH MY GOODNESS! Honestly the best cookie I've ever had, and I've tried A LOT. I split the...
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Reviewed on Dec. 25, 2003 by JENG22
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JENG22
Dec. 25, 2003
This is a fantastic recipe! I added approximately 1 teaspoon of cinnamon, since I believe all oatmeal cookies should be spiced.... They turned out unbelievably good!!!
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6 users found this review helpful
This is a fantastic recipe! I added approximately 1 teaspoon of cinnamon, since I believe all...
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Reviewed on Oct. 3, 2007 by Snap
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Snap
Oct. 3, 2007
These cookies are delicious and went very, very fast. I used 1/2 whole wheat flour and substituted 1/2 the butter for applesauce to make them a little healthier and they were still amazing.
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5 users found this review helpful
These cookies are delicious and went very, very fast. I used 1/2 whole wheat flour and...
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Reviewed on Nov. 10, 2005 by
What a Dish!
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What a Dish!
Nov. 10, 2005
Oh my!! Sooooo good!! I used white choco chips from Trader Joe's, but I only had one cup, so for the rest I chopped up part of a large chunk of Ghiradeli's white chocolate. I used 1 cup of whole wheat pastry flour. So, so good! Loved the combo of oats, nuts, and white chocolate. I didn't find the dough too crumbly or dry at all. It does get quite stiff but if I can mix it, anyone can! I only added nuts to half because I'm giving some away. I'm sure I will make these cookies many more times!
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5 users found this review helpful
Oh my!! Sooooo good!! I used white choco chips from Trader Joe's, but I only had one cup, so...
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Reviewed on Dec. 26, 2003 by Mstermind1
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Mstermind1
Dec. 26, 2003
I thought this recipe was just wonderful! I did add a few "creative" touches that my husband really enjoyed. I cut the white chocoloate chips in half (only 1 cup) and added 1 cup of Craisins (great color for the holidays). I also cut the nuts in half (1/2 cup of nuts) and added 1/2 cup of coconut. I drizzled the cookies with an orange glaze (just orange juice and confectioners sugar). They disappeared in 2 days!
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5 users found this review helpful
I thought this recipe was just wonderful! I did add a few "creative" touches that my husband...
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