Tuesday, March 27, 2012

NEXT UP: Impromptu White Chocolate Chunk Oatmeal Cookies


The other night, my roommate and I got a major sweets craving. Funny how this craving usually hits during late Sunday night homework sessions. We searched our cabinets and took inventory of our sugary snacks: a Twix bar, half a box of Thin Mint cookies, a few Double Bubbles, and a granola bar. Those options just didn't appeal to us.

I suddenly recalled a leftover Ghirardelli White Chocolate Bar I purchased a couple weeks ago when I baked some WCMNC. We decided a treat would taste a lot better if we made it ourselves. Hence, a recipe for Impromptu White Chocolate Chunk Oatmeal Cookies was born.

This recipe uses ingredients you probably have on hand and yields a fairly small number of cookies (although feel free to increase the measurements!). In a matter of 20 minutes, we had whipped up a satisfying dessert that cured our craving. Now, if only we could create a cookie that would do our homework too...


White Chocolate Chunk Oatmeal Cookies
1/3 cup butter
1/3 cup light brown sugar
1/3 cup white sugar
1 tsp vanilla
1 egg
1 cup flour
1/4 tsp baking soda
1/4 tsp baking powder
1/4 cup of milk (optional)*
1/2 cup old-fashioned oats
1 cup of broken pieces of a white chocolate bar

1) Preheat oven to 350 degrees.

2) Cream together the butter and sugars in a medium bowl.

3) Blend the vanilla and egg into the butter/sugar mix.

4) In a separate bowl, mix together the dry ingredients (flour, baking soda, and baking powder).

5) Add the dry ingredients to the medium. Stir until mixed. *Add in the milk if the batter is too dry.

6) Stir in the oats and white chocolate chunks.

7) Drop rounded tablespoons of the batter onto a cookie sheet. Bake for 8-10 minutes or until the edges are lightly browned.

Makes 12-15 cookies.

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