Ingredient
2 1/2 cups blended oatmeal
2 cups all-purpose flour
2 cups all-purpose flour
2 sticks softunsalted butter
1 cup granulated sugar
1 cup packed brown sugar
2 large eggs, at room temperature
1 teaspoon vanilla extract
1 teaspoon baking powder
1/2 teaspoon salt
12 ounces chocolate chips
4 ounces grated Hershey bar
1 ½ cups chopped pecans or walnuts (optional)
1 ½ cups chopped pecans or walnuts (optional)
1. Adjust oven rack to the middle position and heat oven to 350˚F. Place oats in a blender or food processor and blend until very fine. Set aside,
2. With an electric mixer, beat the butter and both sugars in a large bowl until light. Add the eggs one at a time. Add the vanilla and beat for 30 seconds to blend.
3. Whisk together the flour, processed oats, baking powder and salt. With a large rubber spatula or wooden spoon, blend the dry ingredients into the butter mixture. Add the chocolate chips, grated chocolate and nuts.
4. Use a cookie scoop or roll dough into a long cylinder and slice. Bake 14 to 15 minutes, or until the bottoms are lightly browned. The cookies should still feel a bit soft at this point. (They will not spread very much and will look undercooked. Do not overcook or they will become hard and dry when they cool.) They will harden as they cool. Remove from oven and let cookies cool for 2 minutes on the baking sheet before removing to cooling racks. Cool cookies at least 30 minutes before serving.
Martha Stewarts crisp and chewy chocolate chip cookie is the next cookie I want to try.
Another option- make logs, refrigerate and slice.
Small scoop makes great snack
size cookies
