Some really good cookies were made here in my kitchen today... they are kinda crunchy but mostly soft, really sweet and really rockin'!
This is where it all starts... cream together the good stuff (sugars, butter, vanilla and eggs).
Once it's all creamed together... mix together the dry ingredients: flour, oatmeal, salt, baking soda and baking powder.
A little at a time, add the dry ingredients to the wet mixture...
But here is where it gets tricky... the mixture gets so thick that you will need to put some elbow grease into it. (In fact, I took the mixing bowl off of the mixing stand and did it by hand from here... taking breaks every few minutes.) ; -)
I chopped up the chocolate and added it along with the chocolate chips... you can either use 4 of the regular size chocolate bars or one of the King Size bars. It doesn't matter either way...
Mix it just one more time...
Scoop, scoop, scoop, scoop, scoop...
And then bake, bake, bake...
Try not to drool...
OK - you can drool now...
But only after you've gone to the store, stocked up on chocolate bars and made these for yourself. And it makes A LOT of cookies... so be prepared to share!
Oatmeal Chocolate Chunk Cookies
(This is rumored to be Mrs. Field's recipe, but I haven't been able to ask her myself to confirm that.)
Cream together:
2 cups butter, softened
2 cups granulated sugar
2 cups brown sugar
4 eggs (room temperature)
2 teaspoons vanilla
Combine the following ingredients and add to creamy mixture:
4 cups flour, sifted
4 cups oatmeal
1 teaspoon salt
2 teaspoons baking soda
2 teaspoons baking powder
Once well combined, add
8 oz. semi-sweet choc. chips
7 oz. Hershey bar (chopped)
Optional: add 3 c. chopped nuts
Bake on ungreased cookie sheet, 375 degrees F, for about 8-10 minutes.
enjoy your time in the kitchen...
1 comment:
Looks like it'd be an easy recipe to cut in half, Lori. But I'd probably go ahead and make the whole recipe and freeze cookie dough balls (scoop size) on a tray. When frozen, I place the dough balls all into plastic storage bags and store in the freezer. That way I can bake a half-dozen at a time when I want. (I just add maybe a minute to the baking time.)
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