So I made THESE the other day, but with a few changes of my own.
– I added about a extra 1/2 cup oats and 1/2 cup flour = made them more cake-y, and more like scones. Hence the name “scookies” (coined by my beloved fiance, whom these were for in the first place).
– I used 1 1/2 teaspoons of vanilla and 1/2 teaspoon of pure almond extract. Heavenly.
– Didn’t use nuts cause I didn’t have any…
– Used 1/2 the suggested amount of sugars, and added 1/3 cup pure maple syrup. Two full cups of sugar is just way too much sweetness in my opinion.
– And using margarine for cookies is like using milk for motor oil. Don’t do it. Ever.
Aaand like usual I forgot to take pictures, so you’re going to just have to take my word for it.
- 1 cup butter or margarine, softened
- 1 cup firmly packed light brown sugar
- 1 cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 1/2 cups uncooked regular oats
- 2 cups (12 ounces) white chocolate morsels
- 1 cup coarsely chopped pecans
- Beat butter at medium speed with an electric mixer until creamy; gradually add sugars, beating well. Add eggs, one at a time, beating just until yellow disappears after each addition. Stir in vanilla.
- Combine flour and next 3 ingredients; gradually add to butter mixture, beating until blended. Stir in oats, morsels, and pecans. Drop by tablespoonfuls onto greased baking sheets.
- Bake at 350° for 12 minutes. Cool on baking sheets 3 minutes; remove to wire racks to cool completely.