Yield: 48 servings
Measure | Ingredient |
---|---|
1½ cup | Oats, quick-cooking |
2½ \N | Sticks butter; softened |
2 cups | Sugar |
2 \N | Eggs |
1 tablespoon | Vanilla extract |
\N dash | Salt |
¾ cup | Unsweetened cocoa powder |
3 cups | Flour |
1 teaspoon | Baking soda |
1 teaspoon | Baking powder |
1½ cup | Semisweet chocolate chips |
6 ounces | White chocolate, imported break in 1/2\" chunks |
Recipe by: 365 Great Chocolate Desserts - ISBN 0-06-016537-5 Preparation Time: 0:30 1. Preheat oven to 350 F. In a food processor, grind oats to a fine powder; set aside. 2. In a large bowl, beat butter and sugar with an electric mixer on medium until light and fluffy, 2 to 3 mins. Beat in eggs, vanilla, and salt until well blended. Add cocoa, flour, ground oatmeal, baking soda, and baking powder and beat until well blended, 2 to 3 mins. Mix in chocolate chips and white chocolate pieces. (suggest by hand). Batter will be stiff. 3. With a 1¼-inch ice cream scoop or with heaping tablespoonfuls, place batter 3 inches apart on lightly greased cookie sheets. With fingertips, press tops down slightly. Bake 10 to 11 mins, or until set but still soft. Let cookies cool on pans 3 mins, then remove to wire racks to cool completely.