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Cook'n with Betty Crocker 
Cook'n with Pillsbury 
Cook'n with a Taste of Home 
Cook'n in Italy 
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White Chocolate Chunk Cookies |
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Serves: 60 Print this RecipeService Size: 1 cookie Dottie Due - Edgewood, Kentucky Bake-Off® Contest 33, 1988 Prize Winner Dottie Due wanted to duplicate cookies from a trendy cookie shop at a time when white chocolate was still new. After twelve variations on the recipe, family and friends agreed this tender drop cookie was the best. 1 cup shortening 3/4 cup sugar 3/4 cup firmly packed brown sugar 3 eggs 1 teaspoon vanilla extract 2 1/2 cups all-purpose flour 1 teaspoon baking powder 1 teaspoon baking soda 1/2 teaspoon salt 1 cup flaked coconut 1/2 cup rolled oats 1/2 cup chopped walnuts 2 (6-ounce) packages white baking chocolate bars, cut into 1/4- to 1/2-inch chunks* Heat oven to 350°F. In large bowl, beat shortening, sugar and brown sugar until light and fluffy. Add eggs 1 at a time, beating well after each addition. Add vanilla; blend well. Stir in flour, baking powder, baking soda and salt; mix well. Stir in remaining ingredients. Drop by rounded tablespoonfuls 2 inches apart onto ungreased cookie sheets. Bake at 350°F. for 10 to 15 minutes or until light golden brown. Cool 1 minute; remove from cookie sheets. *TIP: One (12-oz.) pkg. white vanilla chips can be substituted for 2 (6-oz.) pkg. white baking bars. Do not substitute almond bark or vanilla flavored candy coating. HIGH ALTITUDE - Above 3,500 feet: Decrease baking powder to 1/2 teaspoon; decrease baking soda to 1/2 teaspoon. Bake at 375°F. for 8 to 12 minutes. Nutrition Per Serving (1 cookie): Calories 120; Protein 1g; Carbohydrate 14g; Fat 6g; Sodium 60mg From "Pillsbury Best of the Bake-Off® Cookbook." Copyright 2004 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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