A glass of milk is the ideal accompaniment to these drop cookies. Besides white chocolate, the cookies are also chockablock with oats, coconut, golden raisins, and walnuts.

　　

Ingredients

Makes about 4 dozen

　　1 cup (2 sticks) unsalted butter, room temperature

　　1/2 cup granulated sugar

　　1/2 cup packed light brown sugar

　　2 large eggs

　　1 teaspoon pure vanilla extract

　　2 cups all-purpose flour

　　1 teaspoon baking soda

　　1/2 teaspoon baking powder

　　1/2 teaspoon coarse salt

　　2 cups old-fashioned rolled oats

　　2 cups good-quality white chocolate chunks

　　1 cup sweetened flaked coconut

　　1 cup golden raisins

　　1 cup coarsely chopped walnuts (about 4 ounces)

　　

Step 1

Preheat oven to 350°F. Put butter and sugars in the bowl of an electric mixer fitted with the paddle attachment. Mix on medium speed until smooth and creamy, about 2 minutes. Mix in eggs one at a time until combined. Stir in vanilla.

　　

Step 2

Sift flour, baking soda, baking powder, and salt into a medium bowl. Gradually stir into butter mixture until combined. Stir in oats, chocolate, coconut, raisins, and walnuts.

　　

Step 3

Drop batter by heaping tablespoons onto baking sheets lined with parchment paper, spacing about 2 inches apart. Flatten slightly. Bake cookies until golden, 16 to 18 minutes. Let cool on sheets on wire racks for 2 minutes. Transfer cookies to racks to cool completely. Cookies can be stored in airtight containers at room temperature up to 3 days.

　　Martha Stewart's Cookies