This is another treat I made for the Bake Sale a couple of weeks ago. I knew I wanted to try some new recipes, (call me crazy!), but I also knew that Martha Stewart wouldn’t let me down. So I chose this recipe for some white chocolate chunk cookies. But then my grocery store let me down – or at least I thought they did at first. The recipe called for white chocolate chunks. Well, the only choices I could find were white chocolate chips, or spend an arm and a leg to buy really nice white chocolate. I wasn’t happy with either choice. So I decided to go out on a limb and buy some of those Hershey’s Cookies ‘n Creme bars. I’m glad I made that choice, because I thought they were delicious!! I also made the cookies for the bake sale quite large – using a regular ice cream scoop instead of the mini one I usually use. Do you know what was funny about that? The large cookies were way better than the regular sized cookies. Maybe I’ve been missing out for a long time now making my cookies regular sized. I think I need to start going large now!!
Oatmeal Coconut Cookies ‘n Creme Cookies
adapted from Martha Stewart’s Cookies
Makes about 4 dozen
1 cup (2 sticks) unsalted butter, room temperature
1/2 cup granulated sugar
1/2 cup packed light brown sugar
2 large eggs
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
2 cups old-fashioned rolled oats
2 cups Hershey’s Cookies ‘n Cream candy bars, cut into coarse chunks (or you can use plain white chocolate)
1 cup sweetened coconut
Preheat oven to 350 degrees. Put butter and sugars in the bowl of an electric mixer fitted with the paddle attachment. Mix on medium speed until smooth and creamy, about 2 minutes. Mix in eggs one at a time until combined. Stir in vanilla.
Sift flour, baking soda, baking powder, and salt into a medium bowl. Gradually stir into butter mixture until combined. Stir in oats, chocolate, and coconut.
Drop batter by heaping tablespoons onto baking sheets lined with parchment paper, spacing about 2 inches apart. Flatten slightly. Bake cookies until golden, 16 to 18 minutes. Let cool on sheets on wire racks for 2 minutes. Transfer cookies to racks to cool completely. Cookies can be stored in airtight containers at room temperature up to 3 days.