Dump Cookies - Getting Back to Blogging

I found some old posts that never got posted. Here is one that I created as we were getting ready to move.  I trrying to reduce my food stock piles. Here is a cookie recipe that went over well at home and at UPS!
1 pkg. (12 oz) chocolate chips
3/4 cup ( 1 1/2 sticks) butter,softened
3/4 cup granulated sugar
3/4 cup firmly packed brown sugar
1 1/2 eggs, beaten slightly
1 1/2 tsp. vanilla
1 1/2 cup flour
1 1/2 cup quick-cooking oats
3/4 tsp. baking soda
3/4 cup chopped pecans
Preheat the oven to 375°F. In a stand mixer, beat butter, sugars, egg and vanilla in large bowl. Add flour, oats and baking soda; beat until well blended. Stir in chocolate and pecans.
Drop rounded tablespoonfuls of dough, 2 inches apart, onto ungreased baking sheets. Bake 10 minutes or until lightly browned. Cool on baking sheets 2 minutes; transfer to wire racks. Cool completely.

White Chocolate and Macadamia Nut Cookies

I used to be known as the cookie lady by the support staff in the office of a physician I work with because every Christmas I would make 64 dozen cookies ..... depending on how adventurous I felt there would be 15-20 different varieties. Once my son came along, spending a weekend baking during the holidays just went by the wayside. This is the recipe that started it all and was included every year. I made these again this year since it will be the last year I am working with that office.
White Chocolate and Macadamia Nut Cookies 

from Bon Appetit – January 1993 

from the Regent Beverly Wilshire Hotel in L.A.
1 cup  all purpose flour

3/4 tsp baking powder
1/8 tsp salt
1/8 tsp baking soda
1 1/4 sticks unsalted butter
3/4 cup  packed golden brown sugar
1 tsp vanilla extract
1 large egg
1 1/2 cup  white chocolate chips
3/4 cup  coarsely chopped macadamia nuts
3/4 cup  coarsely chopped pecans
Preheat oven to 350 F. Grease 2 heavy large cookie sheets (I prefer to use parchment paper). Mix first 4ingredients together in a small bowl. Using an electric mixer, beat butter, sugar and vanilla in a large bowl until light and fluffy. Beat in egg. Stir in dry ingredients, then vanilla milk chips and nuts. Drop cookie dough by scant 1/4 cupfuls onto prepared cookie sheets, spacing evenly. Bake until golden brown, about 15 minutes. Cool cookies on sheets for 5 minutes. Transfer cookies to rack to cool. Makes about 18 cookies.