Saturday, March 20, 2010

Cookies for Catherine II: White Chocolate Chunk Cookies

It's been so dang busy lately... I know that postings have been light and I promise that we'll return to regularly scheduled programming early next week. In the meantime, as I wade through a delightfully challenging period of work, work and more work, I'll leave you with another recipe that I made for the fantastic Catherine during her visit to Vancouver.

This recipe has lofty aspirations. It's almost healthy!! (what with the high fibre oats, and the raisins and such)

White Chocolate Chunk Cookies (from Martha Stewart's Cookies)

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

1 cup golden raisins
(Martha also had a cup of walnuts in hers, but I chose to leave them behind.)

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 the flour, baking soda, baking powder, and salt into a medium bowl. Gradually stir into butter mixture until combined. Stir in oats, chocolate, coconut, and raisins. Drop batter by heaping tablespoons onto baking sheets lined with parchment paper, spacing about 2 inches apart. Flatten slightly. Bake cookies until golden
about 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. They freeze nicely too.

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