Tonight I was in the mood to bake! I bought a package of Essentia White Chocolate Chips that had a yummy-looking recipe on the back of the package, so I decided to give it a try. I tweaked the recipe just a tad….it originally calls for vanilla extract, but I used almond. I also added extra flour to make it a bit thicker and fluffier, and I left the chopped nuts out. The recipe has oats in it, so its more like an oatmeal white chocolate chip cookie, with a hint of almond! Mmmm!
White Chocolate Chip Cookies
1 1/3 c. All-purpose flour
1/2 c. light packed browns sugar
1/3 c. sugar
3/4 c. butter, softenend
1 egg
1 1/2 tsp. vanilla extract
3/4 tsp. baking soda
1/4 tsp. salt
1 12 oz. package Essensia White Chocolate Chips
3/4 c. chopped nuts
3/4 tsp. cinnamon, ground
3/4 c. quick oatsDirections:
Preheat oven to 375. Stir flour, salt, cinammon and baking soda together; set aside. Cream butter and sugars together until fluffy. Add vanilla and egg, beat well. Add dry ingredients to creamed mixutre. Mix well. Add oats, chopped nuts and white chocolate chips. Mix well. Take heaping tablespoon of dough and roll into ball. Place 2 in. apart on ungreased cookie sheet. Bake 9-11 minutes (9 was the magic # for me) or until lightly golden brown. Place on cookies on cooling rack. Makes abt. 2 1/2 dozen. Now I have over a dozen cookies I need to give away fast, or they’ll be gone by tomorrow night!!
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