Buttercrisp Cookies

• 3/4 cup unsalted butter, softened
• 3/4 cup sugar
• 3/4 cup firmly packed brown sugar
• 2 large eggs
• 2 1/4 cups all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon salt
• 1 tablespoon vanilla extract
• 1 (6-ounce) package white chocolate baking squares, coarsely chopped
• 6 (2.1-ounce) chocolate-covered crispy peanut-buttery candy bars, coarsely chopped
• 1 cup uncooked regular oats

1. Beat butter at medium speed of an electric mixer until creamy. Add sugars, beating until fluffy. Add eggs, one at a time, beating just until blended.
2. Combine flour, baking powder, and salt. Gradually add to butter mixture, beating until blended. Stir in vanilla. Stir in white chocolate, candy, and oats. Cover and chill dough 30 minutes.
3. Drop dough by heaping teaspoonfuls onto parchment paper-lined cookie sheets. Bake at 350u0b0 for 8 to 9 minutes or until golden (do not overbake). Cool 5 minutes on cookie sheets; remove to wire racks, and cool completely.

unsalted butter, sugar, brown sugar, eggs, flour, baking powder, salt, vanilla, white chocolate baking squares, chocolatecovered, regular oats

Taken from www.myrecipes.com/recipe/buttercrisp-cookies (may not work)