|Nutritional Guidelines (per serving)|
|Servings: 24 servings (48 cookies)|
|Amount per serving|
|% Daily Value*|
|Total Fat 17g||21%|
|Saturated Fat 9g||46%|
|Total Carbohydrate 24g||9%|
|Dietary Fiber 2g||7%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
These cookies are incredible and quite possibly the best ones ever! Because these cookies bake at a lower temperature than ordinary chocolate chip cookies, they have a very even texture and crispness. If you eat them right away, they are crisp and chewy. If you store them in an airtight container, they become tender and chewy. By the way, do not use self-rising flour in this recipe or the cookies will never set and will be mushy.
The ground up white chocolate and oatmeal provide what food scientists call "finely divided solids" in the dough. Those particles act as emulsifiers, making the cookies creamy, with a bit of chewiness and crunch. That and the lower baking temperature, along with an egg yolk minus the white, give these cookies the perfect texture.
Serve them warm with a glass of cold milk for the most fabulous after-school snack. You can make a batch and freeze the dough so the cookies don't all get eaten at once. Just bake them from frozen, adding a few minutes to the baking time, until the cookies are very light gold and just set.
In a large bowl, combine the butter, brown sugar and sugar and beat until smooth and fluffy. Add the vanilla, eggs, and egg yolk and mix well.
In a blender or food processor, combine the oatmeal and white chocolate chips. Grind until the particles are very fine.
Stir the oatmeal mixture into the butter mixture along with the flour and baking soda. Stir in the chocolate chips and cashews (if using), until blended. Cover and chill dough for at least 2 hours before baking.
Preheat oven to 325°F. Drop dough by rounded tablespoons onto parchment paper lined cookie sheets. Bake for 12 to 16 minutes or until cookies are browned around edges and are set.
Slide the parchment paper off the cookie sheet onto cooling racks and let cool. Then peel the cookies from the paper and store in an airtight container.