- Most Helpful
- Highest Rating
These were delicious! I took them to a get-together and everyone raved about them. The only change I made was to make bar cookies instead drop. I spread the batter in a 10x15 stoneware bar pan and baked at 375 for 18 min. Much less mess and prep time. I will definately be making these again. Maybe next time I'll go for a chewier cookie and take them out of the oven a minute or two sooner.
Amazing cookie!!! I needed to force myself to stop eating these! What an outstanding combination of flavors. Funny thing is I'm not a really big fan of white chocolate chips, but had some to use up. The butter (I used 1 cup of butter) and the pecans and oatmeal gives this a toffee/shortbread kind of taste. I bet these would be great with butterscotch chips or even chocolate. I made this batch to give away for a church thing and now I don't want them to leave my house! This is surely a repeat favorite for our family. Pam
Made as directed, and they turned out perfect in every way. My kind of cookie recipe--uncomplicated and tasty. Thanks for sharing, Lee_tah.
Oh my gosh! These are fabulous! I added 1/2 cup of dried cherries, but they would be awesome without them. These are definitely a keeper. Thank you for sharing!
These are incredible! I like to make large, soft cookies with these - I think it comes out best that way... take about a 1/4 of a cup of dough and form it into a sphere. Bake for about 11 minutes until it just starts to brown but is a little bith underdone in the center. Delicious!!
One of the best cookies ever...its like a cross between a pecan sandie and a standard chocolate chip cookie. Seriously WONDERFUL!