I would say that some version of these cookies were an addiction of mine in 2011. I just had a lot of white chocolate chips and pecans lying around, ok? What’s a girl supposed to do? Let them sit around ’til the nuts go rancid and the chips stale? The answer to my clearly rhetorical question is no, a girl should absolutely not do that. A boy? Maybe. But not a girl.
I found this recipe while browsing, and it was only after I made them that I realized how familiar they were. I am just drawn to nuts and white chocolate and their combination. In all underbaked perfection of course. Probably due to some psychological repression somewhere along the line.
Even if you don’t have chocolate chips or walnuts lying around, you should definitely buy some. If not for this recipe, find another one and then use up the leftovers on these babies. On a rainy day. Or a regular day. Heaven knows I’m not picky.
Up to all kinds of good,
White Chocolate Walnut Oatmeal Cookies
Adapted from My San Fransisco Kitchen
1 stick (226 grams) unsalted butter, softened
½ cups brown sugar
1 teaspoon vanilla extract
1 whole egg
¾ cups all-purpose flour
½ teaspoons baking powder
1 pinch salt
½ teaspoons ground cinnamon
¼ teaspoons nutmeg
1 cup oats
½ cups semi-sweet chocolate chips
¼ cups chopped walnuts
Preheat oven to 350ºF. In a KitchenAid mixer with paddle attachment or electric mixer, cream butter and sugar together. Add vanilla and egg and mix on low speed. Combine flour, baking powder, salt, cinnamon and nutmeg in a separate bowl. Add flour mixture a little at a time on low speed. Add oats and mix until just blended. Stir in chocolate chips and walnuts by hand with a spoon. Using a teaspoon or cookie dough scooper, drop rounded balls of dough on a baking sheet.
Bake for 10-12 minutes, until slightly golden brown. Do not overbake. Transfer to a cooling rack with a spatula.