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Dish of 24 May 2009
WHITE CHOCOLATE CHUNK COOKIES
24 servings
These cookies are full of oats, coconut, golden raisins, walnuts and white chocolate. Enjoy one with a glass of milk and you are good to go for hours.
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250 ml (1 cup) butter, at room temperature
125 ml (1/2 cup) brown sugar
125 ml (1/2 cup) sugar
2 eggs
500 ml (2 cups) flour
5 ml (1 teaspoon) bicarbonate of soda
2,5 ml (1/2 teaspoon) baking powder
2,5 ml (1/2 teaspoon) salt
500 ml (2 cups) rolled oats)
500 ml (2 cups) white chocolate chunks
250 ml (1 cup) golden raisins
250 ml (1 cup) walnuts, coarsely chopped
Preheat oven to 180¢ªC (350 ¢ªF). Line 2 sheet pans with parchment paper.
1. Cream the butter and sugars until smooth and creamy. Add the eggs one at a time and mix until well combined. Mix in the vanilla essence.
2. Sift together the flour, bicarbonate of soda, baking powder and salt. Gradually add to the butter mixture until combined. Stir in the remaining ingredients.
3. Drop heaped tablespoons of the dough onto the sheet pans and flatten them slightly. Bake the cookies for 18 to 20 minutes. Let them cool on a wire rack. The cookies can be stored in an airtight container for 3 days at room temperature and can be frozen for 3 months.
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