Now that Project Runway is over, I’ve taken to watching Food Network Challenge. Oddly enough, it always raises one specific challenge for me: resisting the urge to bake after I watch an episode.

I spend the commercials brainstorming new concoctions with ingredients I have on-hand. The other night I decided that white chocolate chips would compliment my sugared pecans to a tee in an oatmeal cookie.

I was right.

Photo by Julia Boyle

Recipe: Oatmeal white chocolate praline cookies (adapted from Southern Living)
Yields 6 dozen

2 1/2 cups uncooked regular oats
1 cup butter-flavored Crisco
2 cups firmly packed brown sugar
2 large eggs
1 tablespoon vanilla extract
1/2 cup all-purpose flour
1-1/2 cup whole wheat flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup white chocolate chips
1 cup roughly chopped sugared pecans or walnuts (see recipe below)

Process oats in a blender or food processor until ground.

Beat Crisco and sugar at medium speed with an electric mixer until fluffy. Add eggs and vanilla; beat until blended.

Combine ground oats, flour, and next three ingredients. Add to butter mixture, beating until blended. Stir in white chocolate and nuts

Drop dough by tablespoonfuls onto ungreased baking sheets.

Bake at 375° for 7 to 8 minutes or until golden brown. Let sit on baking sheet for 2 minutes then place on wire racks to cool.

Tip: Remember, if you don’t want to bake all 6 dozen cookies, drop them onto the baking sheet and pop the sheet into the freezer. Freeze for at least 4 hours; once frozen remove from baking sheet and place into a 1-quart freezer bag. Freeze for up to three months.

Recipe: Sugared pecans

1 large egg white
4 cups pecan halves
3 Tbsp unsalted butter
1/2 tsp salt
1/3 cup granulated sugar
1/3 cup firmly packed brown sugar
1/2 tsp ground cinnamon
1/4 tsp ground nutmeg

Pre-heat oven to 350 degrees. Line a 15 x 10 inch jelly-roll pan with foil and spray with cooking spray.

Whisk egg white until foamy. Add pecans, and stir until evenly coated.

Heat a skillet over medium heat. Add butter and melt until browned, stirring constantly so you can see its color through the foam. When foamy, fragrant, and lightly browned, remove from heat and pour slowly over pecans, folding pecans over to coat evenly and prevent egg white from cooking.

In a separate bowl, stir together sugars, cinnamon, and nutmeg. Sprinkle over pecans, and stir until evenly coated. Spread mixture evenly onto prepared pan and place in oven. Bake at 350 degrees for 18 to 20 minutes, stirring once after 10 minutes. When done, remove from oven and cool for 30 minutes until completely cool.

Store in a zip-top freezer bag at room temperature for three days or freeze for up to three weeks.