First of all, I would like to apologize to my readers for my lack of posts in the past month. We have been very busy here in our household with our two beautiful children. The youngest, now five months old, is becoming quite the little ball of endless energy. Our oldest, almost five years old, is thoroughly in love with her little brother. Life is good but definitely very occupied these days!
And now to my recipe…Of all the pudding cookies I have made over the years, a date with white chocolate are definitely one of my top three favorites. This time, I decided to switch things up a bit and use coconut oil in place of half the butter. The cookies turned out as fluffy and soft as ever, with a rich tropical scent that pairs well with the white chocolate and dates.
- ½ cup butter, softened
- ½ cup coconut oil
- 1 cup light brown sugar, packed
- 1 small pkg. instant white chocolate pudding mix
- 1 teaspoon pure vanilla extract
- 2 large eggs
- 2&1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 2 cups white chocolate chips
- 1 cup chopped dates
- Preheat oven to 375 degrees. In a stand mixer, beat together the butter, coconut oil, brown sugar, instant pudding mix and vanilla until creamy.
- Add the eggs and beat until fluffy.
- Add the flour and baking soda, in three additions, beating on low speed until combined.
- Add the white chocolate chips and dates, beating on low until incorporated.
- Drop dough by tablespoons onto ungreased cookie sheets. Bake for 9 minutes, or until edges are slightly golden and centers are almost set.