Monday, November 26, 2007

Lacy's Oatmeal Chocolate Chip Cookies

5 c. quick-cooking rolled oats
2 c. butter, softened
2 c. white sugar
2 c. packed brown sugar
4 eggs
2 T. vanilla
4 c. flour
2 t. baking powder
2 t. baking soda
1 t. salt
24 oz. semi-sweet chocolate chips
8 oz. milk chocolate candy bar, finely chopped
3 c. chopped nuts (I like walnuts)

Preheat oven to 375.
(Optional)- Blend 2 ½ c. oats in a blender or food processor until it turns to powder or oat flour. Set aside.
Cream butter and sugars.
Add eggs and vanilla to cream mixture. Mix well.
Stir in chocolate chips, milk chocolate and nuts.
Store dough in refrigerator covered with plastic wrap and then foil.
Making your cookies from cold dough will ensure you end up with cookies that are moist inside.
Shape into golf-ball size cookies and place on cookie sheet. (I make them smaller than this)
Bake for 6-12 minutes or until golden brown.
Makes 9 ½ dozen.

A Best Ever from Lacy Lowry.