Outrageous Chocolate-Oatmeal Chipper
Source of Recipe
Bert Greene
1 1/2 cup rolled oats
1 stick unsalted butter at room temperature
1/2 cup granulated sugar
1/2 cup light brown sugar, firmly packed
1 egg
1 tsp vanilla extract
1 cup all-purpose flour
1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
2 oz semisweet chocolate chips
3 oz chocolate, chopped
3 oz white chocolate, chopped
1/2 cup blanched almonds, chopped
"The name of these triple chocolate cookies says it
all -- or almost. Serve them only to guests who you
don't want to have leave -- ever!"
Preheat the oven to 375F.
Place 1 1/4 cups of the oats in the container of a
food processor and process until fine, 1 minute.
Beat the butter with both sugars in the large bowl
of an electric mixer until smooth. Beat in the egg
and vanilla.
Combine the processed oats with the flour, baking
powder, baking soda, and salt. Slowly add to the
butter mixture. Then stir in the remaining 1/4 cup
oats, the chocolates, and the almonds.
Drop the dough by spoonfuls onto the ungreased baking
sheets and bake until golden brown, about 10 minutes.
Cool slightly on the sheets before removing. Makes
about 40 cookies.
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