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White Chocolate-Chunk Cookies

A glass of milk is the ideal accompaniment to these drop cookies. Besides white chocolate, the cookies are also chockablock with oats, coconut, golden raisins, and walnuts.

Recipe information

  • Yield

    Makes about 4 dozen

Ingredients

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 pure vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon coarse salt
2 cups old-fashioned rolled oats
2 cups good-quality white chocolate chunks
1 cup sweetened flaked coconut
1 cup golden raisins
1 cup coarsely chopped walnuts (about 4 ounces)

Preparation

  1. Step 1

    Preheat oven to 350°F. 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.

    Step 2

    Sift flour, baking soda, baking powder, and salt into a medium bowl. Gradually stir into butter mixture until combined. Stir in oats, chocolate, coconut, raisins, and walnuts.

    Step 3

    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.

Martha Stewart's Cookies
TagsCookieDessertOatRice & GrainsChocolateCoconutFruitRaisinDried FruitWalnutNutEasyMake AheadBakingStand MixerCookbooks
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