My Reviews (642)

White Chocolate and Oatmeal Cookies

These white chocolate and pecan biscuits are at their best when they are just lightly browned so be careful not to overcook them.
Reviews (642)

07 Jan 2002
Reviewed by: ATHEBO
This recipe was one I have used over and over many times. In place of using the white chips, I have subtituted butterscotch chips instead. Of all the cookies I have made this one is requested the most often. May I also present a hint I have used while cooking these-oven temp. set to 350 degrees and cook cookies for 10 minutes. They are delicious...
(Review from Allrecipes USA and Canada)
19 Dec 2003
Reviewed by: Molly Totoro
I thought this recipe was just wonderful! I did add a few "creative" touches that my husband really enjoyed. I cut the white chocoloate chips in half (only 1 cup) and added 1 cup of Craisins (great color for the holidays). I also cut the nuts in half (1/2 cup of nuts) and added 1/2 cup of coconut. I drizzled the cookies with an orange glaze (just orange juice and confectioners sugar). They disappeared in 2 days!
(Review from Allrecipes USA and Canada)
19 Mar 2003
Reviewed by: FFQUEEN
WOW - what a cookie! This cookie is now in high demand, it's so super-delicious! I recommend using chopped white chocolate bars for a chunkier, more professional look.
(Review from Allrecipes USA and Canada)
07 Sep 2006
Reviewed by: DakotaS20
OH MY GOODNESS! Honestly the best cookie I've ever had, and I've tried A LOT. I split the dough in half and did dried cranberry/white chocolate and the other half butterscotch/chocolate chip. Both were awesome, but the flavor of the butterscotch/chocolate was like an explosion of the best flavor I've ever tasted
(Review from Allrecipes USA and Canada)
03 Oct 2007
Reviewed by: Snap
These cookies are delicious and went very, very fast. I used 1/2 whole wheat flour and substituted 1/2 the butter for applesauce to make them a little healthier and they were still amazing.
(Review from Allrecipes USA and Canada)
11 Oct 2006
Reviewed by: Catherine S
I made this recipe tonight making some with cinnamon chips, some with M&M's, and some with white chocolate chips. I thought that this recipe sounded familiar, and the words "disappearing cookies" tipped me off. This is almost identical to the Quaker Oats Vanishing Oatmeal Cookie recipe. The main difference is this one has more white sugar, has baking powder, and the flour & oat amounts are reversed. If you don't grease the pan, the cookies won't spread. I think next time I will use the Quaker oat recipe instead. I like cookies with more oats, and one reviewer did comment that these were too sweet, and maybe the cinnamon will add to the flavor.
(Review from Allrecipes USA and Canada)
11 Nov 2008
Reviewed by: Baricat
OUTSTANDING!!! Use real butter for proper texture and incredible taste. I toasted both the pecans and the oats, which made the flavor pop. Line a cookie sheet with foil, shiny side DOWN. Put the pecans in a single layer. Bake in preheated 350 degree oven for 5 minutes. Turn the pecans over with pancake turner and bake for another 5 minutes, or until they become fragrant. Do the same for the oats, spreading them out as thinly as possible on the cookie sheet. I then chopped the pecans and oats by pulsing them together in the food processor. Toasting results in a fabulous, toffee-like flavor. Makes these extraordinary. You can toast a pound of pecans on a single 11"X17" cookie sheet, then freeze after cooling so they're ready whenever you want to bake these cookies. Ditto for the oats. Bag them in 1-1/2 cup portions in a zip-lock sandwich baggie for convenience. No need to even thaw them before incorporating them in the dough. Everyone loves these. They will make your reputation as a baker. Thank you!
(Review from Allrecipes USA and Canada)
06 Dec 2003
Reviewed by: JENG22
This is a fantastic recipe! I added approximately 1 teaspoon of cinnamon, since I believe all oatmeal cookies should be spiced.... They turned out unbelievably good!!!
(Review from Allrecipes USA and Canada)
26 Jan 2011
Reviewed by: beautifultruth
While there is no question this is a delicious tasting cookie I can't help feel something is incorrect in the directions/ingredients. The dough, without pecans and only 3/4 C. ea of the sugars, was so dry and would not stick together I had to check to be sure I hadn't missed a wet ingredient somewhere. It was so tough I could not use tablespoons but had to roll the dough in my hands to create a round-ish shape. By the end of the second batch I ended up with 2/3 cup oats and chips leftover in the bowl with no dough to hold it together. I could make them again for the taste but I don't feel like trying to figure out what to adjust so I'll just forget this recipe. Thanks anyway.
(Review from Allrecipes USA and Canada)
29 Jun 2003
Reviewed by: COASTALSUM
A definite winner! To a cookie novice like me this recipe is simple yet failproof enough to yield a batch of impressive cookies that rival store-bought ones. I have even made a couple w/o the white morsels and they're still terrific. Not to mention, the cookie dough is great too (smells just like Haagan-Daaz butter pecan ice cream...yumm) However, I did let the dough rest in the refrigerator for 45 minutes before I shape them out on the cookie sheet. Thanks for sharing this wonderful recipe!
(Review from Allrecipes USA and Canada)


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