A few years back, I came up with this fun recipe for White Chocolate Chip Cookie Bars for my husband’s shift at the Sheriff’s Department. He reported back to me later that day that all the cookie bars were gone within minutes and were being referred to as “Crack Cookies” due to the addictiveness of each bite. The guys swore I had to have put crack in them since they couldn’t quit eating them! This made me chuckle, but it wasn’t long before “Crack Cookies” were being requested again. And again. And AGAIN.
The secret to these cookies is pulling them out of the oven at just the right moment. You want them to have just a hint of gooeyness inside without being undercooked. If you cook too long, you won’t get that goo to it but they will still be yummy. And again, I’m warning you that these cookies ARE addictive!
I love making treats for my hubby and his work. It’s a great way to show that I care and a little appreciation for them. I encourage you to make a batch and send them in with your husband or loved ones or take to the local sheriff’s department or fire department.
Let me know what you think!
- 1 cup butter, softened
- 1 cup light brown sugar
- 1 cup white sugar
- 2 eggs
- 2 teaspoons vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 1/2 cups rolled oats
- 1 package White Chocolate Chips
- Mix together softened butter, brown sugar, white sugar, eggs, and vanilla.
- Add dry ingredients, saving oatmeal and chocolate chips for last.
- Press into a greased 10×13 cake pan
- Bake at 350 for about 20-25 minutes. You will need to watch them closely as you’re wanting them to still be a touch gooey without being undercooked. Depending on your oven, you may need to add a few more minutes. It will be golden brown on the top and will give a little when touched in the middle.
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