DOUBLE CHOCOLATE CHIP OATMEAL COOKIES

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I love cookies. Any and all kinds of cookies. It’s an easy on the go feed my sweet tooth kind of happiness. Cookies have been around for a few hundred years but it wasn’t until the thirties that Ruth Wakefield, of that very famous Toll House Inn, developed a cookie using chopped baking chocolate as an ingredient. Those cookies became so famous that Nestle took interest and soon Ruth agreed to allow them to print her recipe for the masses. In exchange for allowing her recipe to appear with their chocolate, Nestle gave her a lifetime supply of baking chocolate. And the world got the best deal of the century. Try this variation of Ruth’s recipe and you and your grandkids will experience that same “sweet tooth kind of happiness.”

1 ¼ cup                 oatmeal, unblended

1 cup                     unbleached flour

½ tsp                     baking powder

½ tsp                     baking soda

¼ tsp                     table salt

¼ pound              butter, unsalted

½ cup                    dark brown sugar

½ cup                    white sugar

1 each                   egg, room temp

½ tsp                     pure vanilla extract

½ cup                    mini dark chocolate chips

½ cup                    mini white chocolate chips

½ cup                    chopped candied pecans

 

Preheat oven to 325 degrees.

Measure oatmeal and then blend into a finer powder using either a blender or food processor.

Mix all dry ingredients together well and set aside.

Cream sugars and butter until sugar is not grainy.

Add egg and vanilla to the mix and continue to blend.

Slowly add dry ingredients to creamed sugar mixture just until incorporated.

By hand, add chocolate and pecans.

Ball or scoop a cookie-sized amount onto your ungreased cookie   sheet and bake for 11-13 minutes.

Let cool and enjoy.

Happy cookie eating,

Chef Travis

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