Saturday, May 07, 2005

White Chocolate Butterscotch Oatmeal Chippers

White Chocolate Butterscotch Oatmeal Chippers (Adapted from Canadian Living)

2 1/2 cups old-fashioned rolled oats
1 1/4 cups all-purpose flour
1/2 cup sweetened shredded coconut
1 teaspoon baking soda
1/2 teaspoon salt
8 tablespoons unsalted butter, softened
8 tablespoons spectrum organic shortening
1 cup packed brown sugar
1 large egg
2 teaspoons vanilla
3/4 cup good quality white chocolate chips
1/2 cup butterscotch chips
1/2 cup chopped pecans, toasted
1/3 cup toffee bits

Preheat oven to 350

In a medium bowl, whisk together the oats, flour, coconut, baking soda and salt.

In a large mixing bowl, beat together butter, shortening and brown sugar until light and fluffy. Mix in the egg, making sure to scrape down the bowl. Beat in vanilla. Add the dry ingredients and mix just until combined. Using a wooden spoon, stir in the white chocolate chips, butterscotch chips, pecans and toffee bits.

Using a tablespoon cookie scoop, drop the dough onto parchment lined baking sheets.

Bake until the bottoms are golden, about 10-12 minutes. Remove and let sit on the baking sheet for a couple of minutes before moving them to a wire rack to cool completely.

Makes about 48 cookies.

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  1. Hello there,

    Just wanted to add to the list of praises to your site. I'm always inspired to cook (and eat) adter reading your blog!

    Just a question about the cookies: I've never heard of organic spectrum shortening. Is there something I can substitute this with? (e.g., more butter, oil)

    Keep up the great work!

  2. Harvey - Thank you!

    If you wanted the same texture, you could use Crisco or whatever brand of shortening/lard you have available. Also, you could use all butter - however, the cookies will be a little less crispy and may spread a bit more.