These cookies are absolutely the best!! They really should be named disappearing cookies because they won't stay around long. Set your timer, these cookies are best when they are lightly browned.

julie
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Ingredients

36
Original recipe yields 36 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Lightly grease cookie sheets.

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  • In a medium bowl, cream together the butter, brown sugar and white sugar until smooth. Stir in the eggs, one at a time, and then the vanilla. Sift together the flour, baking powder, baking soda and salt, stir into the creamed mixture. Finally, stir in the rolled oats, white chocolate chips and pecans. Drop by tablespoons onto the prepared cookie sheets.

  • Bake for 10 to 12 minutes in the preheated oven. Remove from baking sheets to cool on wire racks.

Nutrition Facts

222.7 calories; 2.9 g protein; 27.9 g carbohydrates; 26 mg cholesterol; 166 mg sodium. Full Nutrition

Reviews (666)

Read More Reviews

Most helpful positive review

Rating: 5 stars
12/21/2003
This recipe was one I have used over and over many times. In place of using the white chips, I have subtituted butterscotch chips instead. Of all the cookies I have made this one is requested the most often. May I also present a hint I have used while cooking these-oven temp. set to 350 degrees and cook cookies for 10 minutes. They are delicious... Read More
(211)

Most helpful critical review

Rating: 2 stars
01/26/2011
While there is no question this is a delicious tasting cookie I can't help feel something is incorrect in the directions/ingredients. The dough, without pecans and only 3/4 C. ea of the sugars, was so dry and would not stick together I had to check to be sure I hadn't missed a wet ingredient somewhere. It was so tough I could not use tablespoons but had to roll the dough in my hands to create a round-ish shape. By the end of the second batch I ended up with 2/3 cup oats and chips leftover in the bowl with no dough to hold it together. I could make them again for the taste but I don't feel like trying to figure out what to adjust so I'll just forget this recipe. Thanks anyway. Read More
(45)
824 Ratings
  • 5 star values: 615
  • 4 star values: 153
  • 3 star values: 36
  • 2 star values: 14
  • 1 star values: 6
Rating: 5 stars
12/21/2003
This recipe was one I have used over and over many times. In place of using the white chips, I have subtituted butterscotch chips instead. Of all the cookies I have made this one is requested the most often. May I also present a hint I have used while cooking these-oven temp. set to 350 degrees and cook cookies for 10 minutes. They are delicious... Read More
(211)
Rating: 5 stars
12/26/2003
I thought this recipe was just wonderful! I did add a few "creative" touches that my husband really enjoyed. I cut the white chocoloate chips in half (only 1 cup) and added 1 cup of Craisins (great color for the holidays). I also cut the nuts in half (1/2 cup of nuts) and added 1/2 cup of coconut. I drizzled the cookies with an orange glaze (just orange juice and confectioners sugar). They disappeared in 2 days! Read More
(178)
Rating: 5 stars
12/20/2003
WOW - what a cookie! This cookie is now in high demand it's so super-delicious! I recommend using chopped white chocolate bars for a chunkier more professional look. Read More
(90)
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Rating: 5 stars
09/07/2006
OH MY GOODNESS! Honestly the best cookie I've ever had, and I've tried A LOT. I split the dough in half and did dried cranberry/white chocolate and the other half butterscotch/chocolate chip. Both were awesome, but the flavor of the butterscotch/chocolate was like an explosion of the best flavor I've ever tasted:) Read More
(73)
Rating: 5 stars
11/11/2008
OUTSTANDING!!! Use real butter for proper texture and incredible taste. I toasted both the pecans and the oats, which made the flavor pop. Line a cookie sheet with foil, shiny side DOWN. Put the pecans in a single layer. Bake in preheated 350 degree oven for 5 minutes. Turn the pecans over with pancake turner and bake for another 5 minutes, or until they become fragrant. Do the same for the oats, spreading them out as thinly as possible on the cookie sheet. I then chopped the pecans and oats by pulsing them together in the food processor. Toasting results in a fabulous, toffee-like flavor. Makes these extraordinary. You can toast a pound of pecans on a single 11"X17" cookie sheet, then freeze after cooling so they're ready whenever you want to bake these cookies. Ditto for the oats. Bag them in 1-1/2 cup portions in a zip-lock sandwich baggie for convenience. No need to even thaw them before incorporating them in the dough. Everyone loves these. They will make your reputation as a baker. Thank you! Read More
(61)
Rating: 5 stars
10/03/2007
These cookies are delicious and went very very fast. I used 1/2 whole wheat flour and substituted 1/2 the butter for applesauce to make them a little healthier and they were still amazing. Read More
(55)
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Rating: 2 stars
01/26/2011
While there is no question this is a delicious tasting cookie I can't help feel something is incorrect in the directions/ingredients. The dough, without pecans and only 3/4 C. ea of the sugars, was so dry and would not stick together I had to check to be sure I hadn't missed a wet ingredient somewhere. It was so tough I could not use tablespoons but had to roll the dough in my hands to create a round-ish shape. By the end of the second batch I ended up with 2/3 cup oats and chips leftover in the bowl with no dough to hold it together. I could make them again for the taste but I don't feel like trying to figure out what to adjust so I'll just forget this recipe. Thanks anyway. Read More
(45)
Rating: 4 stars
10/12/2006
I made this recipe tonight making some with cinnamon chips some with M&M's and some with white chocolate chips. I thought that this recipe sounded familiar and the words "disappearing cookies" tipped me off. This is almost identical to the Quaker Oats Vanishing Oatmeal Cookie recipe. The main difference is this one has more white sugar has baking powder and the flour & oat amounts are reversed. If you don't grease the pan the cookies won't spread. I think next time I will use the Quaker oat recipe instead. I like cookies with more oats and one reviewer did comment that these were too sweet and maybe the cinnamon will add to the flavor. Read More
(45)
Rating: 5 stars
12/25/2003
This is a fantastic recipe! I added approximately 1 teaspoon of cinnamon since I believe all oatmeal cookies should be spiced.... They turned out unbelievably good!!! Read More
(37)