Chunky Butter Oatmeal Cookies
Irresistible buttery oatmeal cookies studded with white chocolate chips, coconut and chopped macadamia nuts.
1 1/4 cups butter, softened
1 cup light brown sugar, packed
1/2 cup sour cream
1 large egg
2 teaspoons vanilla extract
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 1/2 cups old fashioned or quick oats
2 cups (11 ounces) white chocolate pieces
1 cup flaked sweetened coconut
1 (3.5-ounce) jar macadamia nuts, coarsely chopped
- Preheat oven to 375°F (190°C).
- Beat butter and sugar until light and fluffy. Blend in sour cream, egg and vanilla. Add combined flour, baking soda and salt; mix well. Stir in remaining ingredients.
- Drop rounded teaspoonfuls of dough, 2 inches apart, onto ungreased cookie sheet.
- Bake for 10 to 12 minutes or until edges are lightly browned. Cool on sheet 1 minute; remove to cooling rack.
Makes 60 cookies.
Recipe and photograph provided courtesy of Wisconsin Milk Marketing Board, Inc.