Prep 0 mins
Cook 12 mins
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.
- 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)
- 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.
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