Chocolate Chip Cookies
These are some phenomenal cookies. Everyone I’ve subjected to them has loved them. This recipe produces a LOT of cookies, so I usually half the recipe and still get two batches from it. If you don’t leave the cookies in the oven for too long they’ll stay soft if you happen to have some left over for the next day.
Ingredients:
1 cup butter
1 cup white sugar
1 cup packed brown sugar
2 eggs
2 teaspoons vanilla extract
2 cups all-purpose flour
2-1/2 cups rolled oats – I also sometimes substitute for 1 cup whole wheat flour
1/2 teaspoon salt
1 teaspoon baking powder
1 teaspoon baking soda
2 cups bittersweet chocolate chips
4 ounces (by weight) milk chocolate, grated
1-1/2 cups chopped almonds
Directions
1. Pre-heat oven to 375º. Measure oats into blender or food processor, and blend to a fine powder. Set aside.
2. Melt butter together with brown sugar low heat on stovetop or microwave. Remove from heat and beat in eggs and vanilla extract. Pour into mixing bowl.
3. Mix together flour, white sugar, oats, baking powder, baking soda, salt, chocolate chips, grated chocolate, and almonds into a separate bowl. Stir dry ingredients into creamed butter and sugar.
4. Spoon dough onto ungreased cookie sheet and bake for 6-8 minutes, or until outside edges develops a small crust. Cookies may not look completely done as they don’t brown much. They will firm up after cooling.
5. Set aside to cool for 5 minutes.