Oatmeal Chocolate Chip Cookies 1-1/2 c. rolled oats 2 sticks butter, softened but still firm 3/4 c. granulated sugar 3/4 c. packed brown sugar 2 eggs at room temperature 1 tsp vanilla extract 2 c. flour 1 tsp baking powder 3/4 tsp salt 12-oz. chocolate chips 4 oz. grated semisweet chocolate 1-1/2 c. chopped pecans or walnuts
Heat oven to dg350. Place oats in blender or food processor and blend until very fine. With electric mixer, beat butter and sugars until light, about 3 minutes. Add eggs, one at a time, beating 20 seconds after each addition. Add vanilla and beat for 15 seconds. Whisk together flour, oats, baking powder and salt. With spatula or wooden spoon blend dry ingredients into butter mixture. Batter will be very stiff. Add chocolate chips, chocolate and nuts. Form dough into 2-inch balls. Place onto a baking sheet covered with parchment paper. Parchment paper is optional. Bake 14-15 minutes on middle oven rack or until bottoms are lightly browned. Cookies will feel a bit soft at this point. Do not overbake or they will be dry. Remove from oven and let cool 2 minutes on baking sheet before removing to cooling racks. Cool 30 minutes before serving. Yield 30 to 36 large cookies. --Source: "The Yellow Farmhouse Cookbook" -- Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore
