White Chocolate Nutty Cafe Cookies Food

NUTTY WHITE CHOCOLATE CHUNK COOKIES

Steps:

• Preheat oven to 300°F.
• In medium bowl combine flour, baking soda, and salt. Mix well with wire whisk; set aside.
• In large bowl with an electric mixer blend brown sugar and white sugar at medium speed.
• Add butter and mix to form a grainy paste, scraping down the sides of the bowl.
• Add eggs and vanilla, and beat at medium speed until light and fluffy.
• Add the flour mixture, pecans, and white chocolate, and blend at low speed until just combined.
• DO NOT OVERMIX!
• Drop by rounded Tablespoons onto ungreased cookie sheets, 2-inches apart.
• Bake 20-22 minutes or until edges just begin to turn golden brown.
• Use spatula to transfer cookies immediately to a cool, flat surface.

NUTTY WHITE CHOCOLATE AND PEACH OATMEAL COOKIES

Steps:

• Position racks in the upper and lower thirds of the oven and preheat to 350 degrees F.
• In a small bowl, whisk the flour, baking soda and salt. In a stand mixer fitted with the paddle attachment, cream the butter and light brown, dark brown and granulated sugars on medium speed until light and fluffy. Add the egg and mix on low speed until incorporated. Slowly add the flour mixture, oats, dried peaches, walnuts and white chocolate chips and mix until combined.
• Line 2 baking sheets with parchment paper. With wet hands, make 20 balls from the dough and put on the prepared baking sheets, about 2 inches apart. Press down on the dough balls with the palm of your hand to make flat circles.
• Bake the cookies until golden and still a bit tender in the center, 15 to 17 minutes. Remove from the oven and let sit on the baking sheets for 1 minute, then transfer the cookies to a rack to cool completely.

NUTTY WHITE CHOCOLATE AND PEACH OATMEAL COOKIES

Steps:

• Position racks in the upper and lower thirds of the oven and preheat to 350.
• In a small bowl, whisk flour, baking soda and salt. In a stand mixer cream the butter and sugars on medium speed until light and fluffy. Add the egg and mix on low speed until incorporated. Slowly add the flour mixture, oats, peaches, nuts and chips, mix until combined.
• Line 2 baking sheets with parchment paper. With wet hands, make 20 balls from the dough and put on the prepared baking sheets, about 2 inches apart. Press down on the dough balls with the palm of your hand to make flat circles.
• Bake the cookies until golden and still a bit tender in the center, 15 to 17 minutes. Remove from the oven and let sit on the baking sheets for 1 minute, then transfer the cookies to a rack to cool completely.

COCO-NUTTY WHITE CHOCOLATE CHUNK COOKIES

Steps:

• Preheat oven to 300 degrees.
• Blend sugars at medium speed.
• Add butter and mix to form a grainy paste.
• Add eggs and vanilla and beat at medium speed until light and fluffy.
• Add flour and baking soda and blend.
• Add nuts, white chocolate and coconut and blend at low speed until just combined.
• Drop by rounded tablespoons onto ungreased cookie sheets, 2 inches apart.
• Bake 20-22 minutes, or until edges just begin to turn golden brown.
• Use a spatula to transfer cookies immediately to a cool, flat surface.

WHITE CHOCOLATE COOKIES

Steps:

• Heat the oven to 180C/160C fan/gas 4 and line two large baking sheets with baking parchment. Beat the butter and sugars together in a large bowl using an electric whisk, or in a stand mixer until just combined. Crack in the egg and beat again. Stir through the vanilla, flour, bicarb, chocolate chunks and ¼ tsp fine sea salt.
• Roll the mixture into 10 even-sized balls between the palms of your hands. Arrange over the prepared baking sheets and bake for 10-12 mins until golden brown at the edges. Leave to cool slightly on the sheets, then transfer to a wire rack and leave to cool completely, or eat warm with ice cream.

WHITE CHOCOLATE NUTTY CAFE COOKIES

Steps:

• Preheat oven to 350 degrees F. Spray cookie sheets with nonstick spray. Break up cookie dough into large bowl and add sugar and vanilla; mix well. Add oats, white chips, and nuts.
• Drop onto sheets with cookie scoop; 2 inches apart.
• Bake for about 8 minutes. Bake until brown edges or until cookies puff up.