Recipe by Roxygirl in Colorado
I've been making these cookies for 15 years. The ground oatmeal gives them texture, without turning them into oatmeal cookies. They satisfy the urge for both chocolate chip and oatmeal cookies.They're good with just chocolate chips, too.
Top Review by kumhui
I have these recipe, got from King Arthur's website 5-6 years ago but, little difference. there are all butter no shortening, no maple extract. Used 1 1/2 cups chopped walnuts instead of pecans. And only my change ; 2 cups unbleached white whole wheat flour and 3/4 cup splenda for baking instead of 1 cup white sugar. Mmmm soo good, I try not to make often because I'll eat it all.
- 1⁄2 cup butter, softened
- 1⁄2 cup shortening
- 1 cup white sugar
- 1 cup light brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1⁄2 teaspoon maple extract
- 2 1⁄2 cups oatmeal
- 2 cups all-purpose white flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 6 ounces peanut butter chips
- 6 ounces chocolate chips
- 4 ounces white chocolate chips
- 1 1⁄2 cups chopped pecans (optional)
Directions See How It's Made
- Note: There's no salt in this recipe.
- Using a blender, grind the oatmeal until it turns to powder.
- Cream together; the butter and sugars.
- Add eggs, vanilla and maple extract.
- In a separate bowl, mix the oatmeal, flour, baking powder and baking soda.
- Add the chips and pecans.
- Drop by tablespoons, 2-inches apart, onto an ungreased baking sheet (I use a Sil-pat).
- Bake at 400° for about 7 minutes.