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White Chocolate Butterscotch Oatmeal Chippers

Source of Recipe

adapted from Sunset magazine


Recipe Introduction

This is a delicious cookie with a lot of different flavors going on but it works. I thought they started to dry out a little on the second day, but if you want to soften them, just add a slice of bread to the container. The cookies will draw the moisture out of the bread.

List of Ingredients

1/2 c pecans
1/2 c butter -- softened
1/2 c shortening
1 cup packed brown sugar
1 egg
2 teaspoons vanilla
2 1/2 cups rolled oats
1 1/4 cups all-purpose flour
1/2 cup sweetened coconut flakes
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup white chocolate chunks (I chopped up a bar of real white chocolate made by Lindt)
1 cup butterscotch chips


Recipe

Line rimless baking sheets with parchment paper or nonstick foil, or grease; set aside. Preheat oven to 350°.

On small rimmed baking sheet, toast pecans in a 350° oven until fragrant and golden, about 5 minutes. Let cool.

In large bowl beat butter and shortening with brown sugar until fluffy. Beat in egg; beat in vanilla.

In a separate bowl, whisk together the oats, flour, coconut, baking soda and salt. Add to butter mixture, stirring to combine.

Stir in white chocolate and butterscotch chips and pecans.

Drop by heaping tablespoonfuls (I've also made them as big as about 3 tablespoonfuls), about 2 inches apart, onto prepared baking sheets.

Bake on middle rack until just golden around the edges but still a little under-cooked looking in the middle, about
8 to 10 minutes (depending on what size you made your cookies).

Let sit on pan for a minute or two then ransfer to racks; let cool completely. Layer between waxed paper in an airtight container and store for up to 5 days or freeze for up to 2 weeks.