Pina Colada Cookies II Recipe

Sift together the flour salt and baking soda set aside. In a large bowl cream together the butter and brown sugar. Stir in the eggs pina colada oil and rum extract mix well. Stir in the dry ingredients until just combined. Using a large wooden spoon stir in the drained pineapple coconut white chocolate chips and nuts. Cover bowl and refrigerate for 1 to 2 hours until firm.

Preheat oven to 350 degrees F (175 degrees C). Line cookie sheets with parchment paper.

Roll dough into golf ball sized balls place 2 1/2 inches apart onto the prepared cookie sheets. Bake for 15 to 20 minutes in the preheated oven until golden brown. Remove from baking sheets to cool on wire racks.