Prep 30 mins
Cook 10 mins
There are several versions of this wonderful recipe floating around. This is my particular take on it, posted here for safekeeping. I will give the "standard" ingredients first and will then give the alternate (healthier) ingredients that I personally use. I am guesstimating the number of cookies this yields. I am updating this recipe on 12/22/12 to make a gluten-free version that I tried out and liked. The two changes are using brown rice flour instead of regular flour and doubling the amount of egg (brown rice flour tends to produce a crumbly product but extra egg offsets this).
- 236.59 ml unsweetened butter, softened
- 473.18 ml sugar
- 2 large eggs, at room temperature
- 4.92 ml vanilla extract
- 473.18 ml flour
- 591.47 ml oatmeal (not instant)
- 2.46 ml salt (optional if using salted butter, or reduce amount of salt)
- 4.92 ml baking powder (a pinch more to make them softer)
- 4.92 ml baking soda
- 340.19 g semi-sweet chocolate chips
- 354.88 ml chopped nuts (any kind)
- Preheat oven to 350°F.
- In a larger mixing bowl, cream the butter, sugar, eggs and vanilla well.
- Pulverize the oatmeal in a blender a little at a time.
- Combine dry ingredients in a large bowl.
- Combine the wet and dry ingredients.
- Stir in the chocolate chips and nuts.
- With your fingers, place golf-ball-sized dough portions, 2" inches apart on an ungreased cookie sheet.
- Bake 8-9 minutes or until edges are light brown.
- My "healthier" substitutions:.
- For the 2 cups of flour, I use 1 1/2 cups whole wheat pastry or organic oat flour PLUS 1/2 cup soy flour.
- For the sugar, I substitute fructose.
Addictively good cookies! I used coconut instead of the chopped nuts and it worked really well. Plus the dough was easy to handle and the bake time was perfect. Really good recipe, thanks for posting.