White Chocolate Butterscotch Oatmeal Chippers
Debbie
ingredients
- 1/2 cup chopped pecans or walnut halves
- 1 cup butter, softened
- 1 cup packed brown sugar
- 2 eggs
- 2 tsp vanilla
- 2 1/2 cups rolled oats
- 1 1/4 cups flour
- 1/2 cup sweetened shredded coconut
- 1 tsp baking soda
- 1/2 tsp salt
- 1 cup white chocolate chips
- 1/2 cup butterscotch chips
directions
- 1
Line rimless baking sheets with parchment paper or nonstick foil, or grease; set aside.
- 2
On small rimmed baking sheet, toast pecans in 350°F oven until fragrant and golden, about 5 minutes. Let cool.
- 3
In large bowl, beat butter with brown sugar until fluffy. Beat in eggs, 1 at a time; beat in vanilla. In separate bowl, whisk together oats, flour, coconut, baking soda and salt. Add to butter mixture, stirring to combine. Stir in white chocolate and butterscotch chips and pecans.
- 4
Drop by heaping tablespoonfuls, about 2 inches apart, onto prepared baking sheets.
- 5
Bake in top and bottom thirds of 350°F oven, rotating and switching pans halfway through, until golden on bottoms, about 12 minutes. Transfer to racks; let cook completely.
notes
Canadian Living - June 2005
Source: Debbie
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