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Oatmeal Super Chocolate Chunk Cookies

Source of Recipe

net


List of Ingredients

OATMEAL SUPER CHOCOLATE CHUNK COOKIES.
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1 cup unsalted butter, melted
1 1/2 to 1 3/4 cups* dark brown sugar, lightly packed
2 eggs
2 tablespoons golden syrup or light corn syrup
1 tablespoon vanilla
3/4 teaspoon salt
2 teaspoons baking soda
2 cups King Arthur Unbleached All-Purpose Flour
2 cups dry oatmeal, ground**

1 cup pecan meal, or 1 cup finely ground pecans
2 cups semisweet or bittersweet chocolate chips/chunks
2 cups white chocolate chips or chunks
1 cup marshmallow-graham flavored bits (optional, but OH so good
1 1/2 cups chopped, toasted pecans (optional, ditto)

*Use the lesser amount of sugar if you don't have a really strong sweet tooth.
**Use a blender or food processor to grind oats to a fine powder.
In a large mixing bowl, mix by hand (about 30 strokes) the melted butter, sugar, eggs, syrup, vanilla and salt; the mixture should lighten in color slightly. Stir in the baking soda, flour, ground oatmeal and pecan meal, then the chips/chunks and bits and nuts (if you're using them).

To make big, palm-sized (3 1/2 to 4-inch) cookies, apportion dough with a muffin scoop or 1/4-cup measure. For smaller cookies, use a tablespoon cookie scoop, or a tablespoon generously heaped with dough. Deposit the cookie dough on ungreased or parchment-lined cookie sheets; these cookies are sturdy, and won't spread much, so you won't need to leave much space between them.

Bake the cookies in a preheated 350�F oven until they've puffed, about 12 to 14 minutes. They'll appear almost underdone, but will firm up once they come out of the oven. Remove the cookies from the oven, allow them to rest on the pans for 5 minutes, then transfer them to a rack to cool completely. Yield: about 24 large or 48 smaller cookies.





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