Total Time
20mins
Prep 10 mins
Cook 10 mins

Big batch, big chocolate chunks, big taste.

Ingredients Nutrition

Directions

  1. Preheat oven to 375 digrees.
  2. In a very large bowl, cream butter.
  3. Gradually add sugars, creaming thoroughly.
  4. Beat eggs, vanilla, baking powder, baking soda, and salt.
  5. Grind rolled oats to a powder in blender or food processore, working with a third of the total amount at a time.
  6. Measure the flour; remove about 1/4 cup (50 mL) and set aside.
  7. Add remaining flour to powdered oats; stir to combine well.
  8. Stir into creamed mixture.
  9. Add reserved flour until dough is stiff and no longer sticky.
  10. In another bowl, combine the chocolate chips, chocolate chunks and nuts.
  11. Add to dough and mix in.
  12. Bake a test cookie.
  13. It should spread to about 3 inches (7 cm) in diameter.
  14. Shape dough into balls the size of a golf ball.
  15. Place on ungreased baking sheet and press gently.
  16. Bake for 10 minutes or until cookies are golden on the bottem and still pale on the top.
  17. For chewy cookies, do not overbake.
  18. Let stand for 2-3 minutes before transferring to racks to cool.
  19. Makes 9-10 dozen.

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