Bruce and I spent the last two days up in Eugene at the Prefontaine Classic track meet at the University of Oregon. The Prefontaine Classic draws the many of the best track and field athletes from all over the world. What’s even better than attending a world class event is that I had the opportunity to visit my son since he is a student at the university. Fortunately, in a few short weeks he will be home for part of the summer. I have one last chance to send him a care package this week before the school years ends.
When Bruce and I got home, I decided to make Lemon Pineapple White Chocolate Cookies for the final care package of the term. My Lemon Pineapple White Chocolate Cookies are made with an interesting combination of fresh lemon zest, tender chunks of dried Philippine pineapple and creamy white chocolate chips. Makes about 4 dozen cookies. Oh and by the way, Bruce liked the cookies so much that only half of the cookies will make it up to Eugene :). Enjoy! Tessa
- 2 1/2 cups all purpose flour
- 1 tsp baking soda
- 1 tsp salt
- 1 cup brown sugar (lightly packed)
- 1/2 cup white sugar
- 2 sticks or 1 cup butter (softened)
- 2 eggs
- 2 tsp lemon extract
- 1 Tbs lemon zest
- 1 cup chopped dried Philippine pineapple chunks
- 1 1/2 cup white chocolate chips
Preheat your oven to 375 degrees. Line a cookie sheet with a silicone liner. In a medium sized mixing bowl blend together the flour, baking soda and salt. In a large mixing bowl with a mixer, cream the butter, white sugar, brown sugar, lemon extract and lemon zest. Add the dry ingredients to the wet ingredients and blend well. Fold in the pineapple and white chocolate chips. Drop the dough using a teaspoon or a small cookie scoop onto the cookie sheets. Bake for about 12 minutes or until done. Remove from oven and cool on wire racks. Store in a tightly covered container. Makes about 4 dozen cookies.