White Chocolate Chip Cookies

My Mother’s Day Dessert

My Mother was never big on sweets, or so she would say. But she was always good for a cookie, the moist and chewy variety. My Daughter is pretty much the same, good for a cookie but it better be a pretty darn good one.

These cookies fit the bill for my two favorite Moms.
My Daughter with My Mother 5 years ago.

If you haven’t visited my Daughter’s Inspirational Style Blog catch it here. Beautifully done, Miss.

This recipe, too, is one of my Mother’s … saved from the back of a Mariani Cranberries bag December 2002. I made one significant change, no melted butter. Instead I leave the butter out at room temperature until it almost loses its shape.

One delicious cookie recipe!

Recipe

Makes about 2 dozen 2 inch cookies

Preheat oven to 350 degrees
Use a non-stick cookie sheet or parchment paper covered cookie sheet. The cookies are very soft when removed from the oven. Let cool slightly before removing from the cookie sheet.

2 Cups all purpose flour
1/2 Cup old fashioned oats
1/2 Teaspoon baking soda
1/2 Teaspoon salt
1/2 Teaspoon cinnamon

Stir the above ingredients together and set aside.

2/3 Cup butter-soften to room temperature
1 1/2 Cup brown sugar
2 Tablespoons honey
1 Teaspoon vanilla
1 Egg

Beat together the butter, sugar, honey, vanilla and egg. Add the flour mixture and mix until incorporated.

Stir in:

1/2 Cup toasted pecans (toast on the stove top in a skillet over low/medium heat until you begin to see and smell the toasting … cool)
3/4 Cup white chocolate chips

Add dough to the cookie sheet in rounded spoonful. Place each about 2 inches apart.

Bake for 12-15 minutes until golden brown around the edges.

Let cool slightly before removing from the cookie sheet.

Thank you Grandmother Rose for my treasured pieces of Vintage China.