White Chocolate Chunk Cookies

I don’t know if you can have too many oatmeal drop cookie recipes; here is one more from the “Pillsbury Home Cooking" cook booklet.  Myrna was cleaning her pantry and gave me white chocolate to use, just for this recipe – perfect.  My husband, the oatmeal cookie connoisseur, gave them a “thumbs up” - in fact, he portioned them out for me.  Cookies and iced tea - perfect on a hot summer day.

                      White Chocolate Chunk Cookies

  1          cup  shortening -- (6 3/4 ounces)

     ¾      cup  sugar -- (5 1/2 ounces)

     ¾      cup  brown sugar -- firmly packed (6 ounces)

  3          large  eggs

  1          teaspoon  vanilla extract

  2 ½      cups  flour, all-purpose -- lightly spooned (11 1/4 ounces)

  1          teaspoon  baking powder

  1          teaspoon  baking soda

     ½      teaspoon  salt

  1          cup  coconut -- flaked (3 1/2 ounces)

     ½      cup  oatmeal -- (1 1/2 ounces)

     ½      cup  walnuts -- chopped (2 ounces)

  12        ounces  white chocolate -- baking bar, cut in 1/4" to 1/2" chunks

Heat oven to 350°.  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 tablespoonful’s (I used a size 60 scoop) 2 inches apart on an ungreased cookie sheet.  (I used parchment).

Bake at 350° for 10 to 15 minutes, or until light golden brown.  Cool 1 minute; remove from cookie sheets.

  "5 dozen"    (I got 6 dozen with a size 60 scoop)

Per Serving: 112 Calories; 7g Fat (52.1% calories from fat); 1g Protein; 12g Carbohydrate; 1g Dietary Fiber; 11mg Cholesterol; 52mg Sodium.  Exchanges: 1/2 Grain (Starch); 0 Lean Meat; 0 Fruit; 1 1/2 Fat; 1/2 Other Carbohydrates.