We’re doing some painting around the house and I figured I’d make a batch of cookies as a reward for all the hard work *wink, wink* we’ve already done.
This particular recipe was from the internet and is called Mrs. Field’s Cookies. I found it years ago and am not sure if it’s still online. I revised it to suit my tastes and baking at high altitude. Then I gave it a more descriptive name. It’s a very good recipe, very straightforward and simple. With the oatmeal, it’s also healthier than your regular chocolate chip cookies.
Oatmeal White Chocolate Chip Cookies (High Altitude Recipe)
1 c. butter
1/2 c. sugar
1 c. packed brown sugar
1 tsp. vanilla
4 tbsps. warm milk
2 c. all-purpose flour plus 3 tbsps.
2.5 c. oatmeal, ground in a food processor till powder-fine
1 tsp. baking powder
1/2 tsp. baking soda
1 tsp. salt
12 oz. bag white chocolate chips
1 2/3 c. macadamia nuts, roughly chopped
Preheat oven to 375F.
Soften butter on low in your microwave. Cream the butter with the sugars until light. Add the milk, eggs and vanilla. Blend thoroughly. On low speed, add the dry ingredients. Then mix in the chocolate chips and nuts into the batter with a spatula or wooden spoon.
Drop by tablespoonful onto your cookie sheets. You can also make evenly-sized balls, but I prefer the imperfection of a dropped cookie dough. Bake for 10 minutes.
Soften your butter in your microwave or over a double boiler, rather than leaving it at room temperature. The warmth of the butter helps melt the sugars during creaming and improves the texture of your cookies.
I prefer hand chopping the nuts rather than use a food processor. Chopping by hand ensures more evenness. Also, leave a few nuts unchopped to place on top of each cookie.