Chocolate Chip Cookies
Recipe from image of “The International Cookie Cookbook” by Nancy Baggett. I think Mimi may have brought these to the office?
1 2/3 cups rolled oats
1 1/2 cups all-purpose flour
1 teaspoon baking soda
3/4 teaspoon baking powder
1/4 teaspoon salt
3/4 cup (1 1/2) sticks unsalted butter
2/3 cup granulated sugar
2/3 cup packed light brown sugar
1 large egg
2 teaspoons vanilla extract
1 (6-ounce) package semisweet chocolate chips
1 (3-ounce) bar of top quality milk chocolate, finely chopped
3/4 cup chopped walnuts (optional)
Preheat oven to 375F. Grease several baking sheets and set aside. Place oats in a food processor or blender and grind to a fine powder. Set aside.
Stir together flour, baking soda, baking powder, and salt. Place butter in a large mixing bowl and beat until lightened. Add granulated and brown sugars, and beat until fluffy and smooth. Beat in egg and vanilla. Add dry ingredients and beat until well blended. Add oats, chocolate chips, chopped chocolate, and nuts (if used) and stir until distributed throughout.
Roll dough pieces between palms to form 1 1/2” balls. Space balls about 2 1/2” apart on baking sheets. Flatten slightly with the heel of the hand.
Place in upper third of the oven and bake for 8 to 10 minutes, or until tinged with brown. Reverse baking sheets from front to back halfway through baking to ensure even browning. Be very careful not to overbake. Remove baking sheets from oven and let stand 3 to 4o minutes. Using a spatula, transfer cookies to wire racks to cool.
Store in an airtight container for up to a week. Freeze for longer storage.
Makes about (30) 3 1/2” cookies.
Note
I have not yet tried this recipe.