• 1 cup salted butter
• 1 cup granulated sugar
• 1/2 cup brown sugar
• 1/4 cup neutral oil
• 2 eggs
• 2 tsp vanilla
• 1 TBSP dried milk powder
• 2 3/4 cups flour
• 1/2 tsp baking soda
• 2 bars good quality white chocolate, cut into small rectangles
• 1 cup chopped toasted pecans (optional)

Preheat oven to 300 degrees.

Combine butter, sugars, and oil together in a mixer. Beat on medium high for 5 minutes, until light and fluffy – scraping down the side of the bowl when necessary. Add eggs, one at a time. Add vanilla, dried milk powder, and baking soda. Mix in flour, scraping bottom and sides of bowl to incorporate entirely.

Line cookie sheets with parchment. Using a 2 or 3 TBSP cookie scoop, drop onto cookie sheets about 4 inches apart, with only 5 or 6 cookies per sheet. Place 3 or 4 white chocolate squares on the top of the cookie dough ball.

Bake at 300 degrees for 18-20 minutes, until light brown on the outside.