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Chocolate Chip: Katherine Redford Chocolate Chip Cookies

Source of Recipe

Katherine Redford of the Star Canyon restaurant,


List of Ingredients


4 oz Unsalted butter, softened
1/3 c Light brown sugar
1/3 c White sugar
1 Egg
1 t Vanilla
1 c Plus 2 T flour
1/2 ts Baking soda
pn Salt
1/2 c Toasted oatmeal
6 oz Dark, semi-sweet chunks
2 oz Milk chocolate chunks
1 c Roasted Texas pecans (opt)


Recipe

To toast oatmeal: Spread oatmeal in shallow pan and toast at 350¼F just until oatmeal begins to change color, 5-10 minutes; watch closely.

Preheat oven to 325¼F. Cream butter and both sugars until light and fluffy. Add egg and vanilla and beat until smooth. In separate bowl, combine flour, baking soda, salt and toasted oatmeal. Fold into butter mixture *by hand* just until incorporated; do not overmix. Lightly fold in both chocolates and pecans, if using. Spoon by tablespoon onto cookie sheets and press down with back of spoon to lightly flatten. Bake at 325x for 20 minutes until an even light golden color. (If edges start to brown, oven is too hot.) Remove from baking sheet and let cool on rack. Makes 1 dozen big or 2 dozen small cookies.