Recipe by Pardeemom
If you're an aficionado of those big, soft chocolate chip cookies you find at the mall, or being sold from a kiosk at the airline terminal, give these a try. Loaded with chocolate and nuts, with the mild, nutty flavor of oatmeal, these cookies are also similar to those sold in fancy department stores. King Arthur Flour.
Top Review by Mura Wehi
I've looked for this recipe for a long, long time... And now I have it again! Thank you so much!
These cookies never EVER fail.... and I'm not a real good baker... but these sure taste like I am! :P
- 2 1⁄2 cups rolled oats, finely ground
- 8 ounces semisweet chocolate (or bittersweet or milk)
- 1 cup unsalted butter
- 1 cup brown sugar
- 1 cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 cups unbleached all-purpose flour
- 1 teaspoon salt
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 tablespoon espresso powder
- 2 cups semi-sweet chocolate chips
- 1 1⁄2 cups walnuts, chopped (or pecans)
Directions See How It's Made
- Preheat the oven to 350. Line cookie sheets with parchment paper.
- Grind the oats and 8 ounces of chocolate together in a food processor. Set aside.
- In a large mixing bowl, cream together the butter, sugars, eggs, and vanilla.
- In a separate bowl, whisk together the flour, salt, baking powder, baking soda, espresso powder and the reserved oat/chocolate mixture. Add the dry ingredients and stir to combine.
- Stir in the chocolate chips and nuts.
- Use a tablespoon cookie scoop to drop the dough onto the cookie sheet, leaving 2 inches between then so they can spread.
- Bake for 12 minutes; don't overbake, or they'll be hard.
- Remove from the oven and transfer to a rack to cool.