So, a few weeks ago, I went a little nutty. I bought every kind of cookie additive known to man. Milk chocolate chips, butterscotch chips, and white chocolate chips. So, it was time to make some cookies this weekend. We decided to make some oatmeal cookies, but instead of raisins, add some white chocolate chips.
Have I mentioned how much I love shooting in my kitchen in the mid-morning? Helloooooo, cookies! I went on allrecipes.com and found a well-rated, basic cookie recipe. But I made a few (relatively minor) changes.
- 3/4 cup butter, softened
- 3/4 cup white sugar
- 1/2 cup packed light brown sugar
- 2 eggs
- 1 tablespoon vanilla extract
- 1 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 2 3/4 cups rolled oats
- 1 cup white chocolate chips
- Preheat oven to 375 degrees F (190 degrees C).
- In large bowl, cream together butter, white sugar, and brown sugar until smooth. Beat in the eggs and vanilla until fluffy. Stir together flour, baking soda, cinnamon, and salt. Gradually beat into butter mixture. Stir in oats and raisins. Drop by teaspoonfuls onto ungreased cookie sheets.
- Bake 8 to 10 minutes in the preheated oven, or until golden brown. Cool slightly, remove from sheet to wire rack. Cool completely.
If you’re a fan of Little Debbie Oatmeal Cream Pies, you must make these cookies. David used to eat the Little Debbie cakes as a kid– his Grandma would give them to him, and to watch him eat one is to watch a kid on Christmas morning. These cookies taste exactly like the Little Debbie cakes, but without the preservatives and scary, unpronounceable chemicals. To be honest, I might make some home made whipped cream, and make some oatmeal pies tomorrow!