White Chocolate Butterscotch Oatmeal Chippers

Coconut and oatmeal lend a crunchy texture to these irresistible drop cookies. For a nut-free variation, omit the pecans or walnuts.

1/2 cup chopped pecans or walnut halves
1 cup butter, softned
1 cup packed brown sugar
2 eggs
2 tsp. vanilla
2 1/2 cups rolled oats
1 1/4 cups all-purpose flour
1/2 cup sweetened shredded coconut
1 tsp. baking soda
1/2 tsp. salt
1 cup white chocolate chips
1/2 cup butterscotch chips

Line rimless baking sheets with parchment paper or nonstick foil, or grease; set aside.
On small rimmed baking sheet, toast pecans in 350F oven until fragrant and golden, about 5 minutes. Let cool.
In large bowl, beat butter with brown sugar until fluffy. Beat in eggs, 1 at a time;
beat in vanilla. In seperate bowl, whisk together oats, flour, coconut, baking soda and salt. Add to butter mixture, stirring to combine . Stir in white chocolate and butterscotch chips and pecans.
Drop by heaping tablespoonfuls (15 mL), about 2 inches (5 cm) apart, onto prepared baking sheets.

Bake in top and bottom thirds of 350°F (180°C) oven, rotating and switching pans halfway through, until golden on bottoms, about 12 minutes. Transfer to racks; let cool completely. (Make-ahead: Layer between waxed paper in airtight container and store for up to 5 days or freeze for up to 2 weeks.)