Dana Treat – Treat Yourself

Randy’s Favorite Cookies

Posted June 12, 2009

White Chocolate Almond Chunk Cookies
Adapted from With Love and Butter
Makes about 4 dozen cookies

1 cup (2 sticks) butter, at room temperature
1 cup granulated sugar
1/2 cup brown sugar, firmly packed
2 eggs
1 tsp. vanilla extract
2 1/2 cups quick (1-minute) oats
2 cups flour
1 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
2 cups white chocolate chips
1 1/2 cup whole, natural almonds

Preheat the oven to 375°F with the rack in the top position.

Cream the butter and sugars together.  Add the eggs and vanilla and mix until smooth.

Fit a food processor with the steel knife blade and process the oats.  Add to the batter along with the flour, baking powder, soda, and salt.  Mix until combined.  Stir in the white chocolate chips.

Reassemble the food processor without washing.  Add the almonds and pulse until roughly chopped.  Mix the almonds into the dough.

Drop mounded tablespoons of dough on the a cookie sheet spacing them 1 inch apart (DT: I used a medium ice cream scoop for a slightly bigger cookie).  Flatten each cookie slightly with the palm of your hand.  Bake the cookies 4 minutes, rotate the pan, and continue baking  3-5 minutes, until they show the barest amount of brown around the edges.  The centers should be soft but not gooey.  Cool completely, then store in an airtight container.

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