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2 C. white chocolate chips, divided
1 tsp. Clabber Girl Baking Soda
2 Tbsp. coconut milk
1 tsp. Kosher salt
1 C. unsalted butter, softened (2 sticks)
3 C. old fashioned oats
½ C. granulated sugar
2 C. Rex Espresso baking chips (one bag)
¾ C. brown sugar, packed
2 lg. eggs
1 tsp. vanilla extract
2 C. all-purpose flour
Preheat oven to 350° F. Place 1 C. white chocolate chips and coconut milk in a microwave-safe bowl. Microwave in 30 second intervals until melted, stirring in between until smooth.
Cream butter and sugars until light and fluffy. Add eggs and vanilla; blend until combined. Add melted white chocolate mixture and blend.
In a bowl, whisk together the flour, baking soda, salt and oats. Add to butter mixture and blend until a dough forms. Add Rex Espresso baking chips and 1 C. white chocolate chips. Blend just until mixed.
Scoop out dough into 1 ½-Tbsp. sized balls onto a parchment lined baking sheet. Bake at 350° F. for 12 to 14 minutes.
2 C. white chocolate chips, divided
1 tsp. Clabber Girl Baking Soda
2 Tbsp. coconut milk
1 tsp. Kosher salt
1 C. unsalted butter, softened (2 sticks)
3 C. old fashioned oats
½ C. granulated sugar
2 C. Rex Espresso baking chips (one bag)
¾ C. brown sugar, packed
2 lg. eggs
1 tsp. vanilla extract
2 C. all-purpose flour
Preheat oven to 350° F. Place 1 C. white chocolate chips and coconut milk in a microwave-safe bowl. Microwave in 30 second intervals until melted, stirring in between until smooth.
Cream butter and sugars until light and fluffy. Add eggs and vanilla; blend until combined. Add melted white chocolate mixture and blend.
In a bowl, whisk together the flour, baking soda, salt and oats. Add to butter mixture and blend until a dough forms. Add Rex Espresso baking chips and 1 C. white chocolate chips. Blend just until mixed.
Scoop out dough into 1 ½-Tbsp. sized balls onto a parchment lined baking sheet. Bake at 350° F. for 12 to 14 minutes.