|The recipe. It originally made 112 cookies, but I cut it in half and made around 40. Maths.|
|The oat "flour". It is just good ol' Quaker Oats ground up in a food processor. Yum. Horsey food.|
|Wet ingredients sans eggs and vanilla.|
|Everything except the chocolate. Geeze, looking so appetizing.|
|Two different kinds of chocolate= one really delicious cookie.|
|Pre-baking. Golf ball sized beauties.|
|Post- baking. This cookie is happy to be a cookie.|
Makes around 40 puffy 2 inch by 2 inch cookies
- 1 cup butter
- 1 cup sugar
- 1 cup brown sugar
- 2 eggs
- 1/2 tsp. vanilla extract
- 2 cups flour
- 2 and 1/2 cups uncooked oats
- 1/2 tsp. salt
- 1 tsp. baking powder
- 1 tsp. baking soda
- 12 oz. bag of milk chocolate chips
- 2 oz. semi-sweet chocolate
Let's get cookin' good lookin'...
1. Preheat oven to 375 degrees.
2. Put oats in a food processor and grind until they are the same consistency as flour. Set aside.
3. Grate semi-sweet chocolate into thin short sticks. Set aside.
4. Cream together butter, sugar, and brown sugar in a blender.
5. Add in eggs and vanilla to the blender.
6. Fold in flour, oats, salt, baking powder, and baking soda by hand.
7. Mix in milk chocolate chips and grated semi-sweet chocolate.
8. Form golf ball sized dough balls and place them 2 inches apart on an unbaked cookie sheet.
9. Bake for 7 minutes.
10. Voila! Delicious cookies.
They are delicious. The semi-sweet and milk chocolates go together wonderfully. The oats add awesome texture, even though I was initially iffy about using them. And served warm, these cookies may be on top of my favorite cookie list. They're easy and quick to make, and I didn't even have to go to the store for extra ingredients. I am a happy girl.
Until next time,