Yield: 1 dozen
|4 ounces||Unsalted butter, softened|
|⅓ cup||Light brown sugar|
|⅓ cup||Egg white|
|1 cup||Plus 2 tb flour|
|½ teaspoon||Baking soda|
|½ cup||Toasted oatmeal (spread oatmeal in shallow pan and toast at 350'F. just until oatmeal begins to change color, 5-10 minutes; watch closely)|
|6 ounces||Dark semisweet chocolate chunks|
|2 ounces||Milk chocolate chunks|
|1 cup||Roasted Texas pecans (opt)|
Preheat oven to 325'F. Cream butter and both sugars until light and fluffy. Add egg and vanilla and beat until smooth. In separate bowl, combine flour, baking soda, salt and toasted oatmeal. Fold into butter mixture by hand just until incorporated; do not overmix.
Lightly fold in both chocolates and pecans, if using. Spoon by tablespoon onto cookie sheets and press down with back of spoon to lightly flatten. Bake at 325'F. for 20 minutes until an even light golden color. (If edges start to brown, oven is too hot.) Remove from baking sheet and let cool on rack.
Per serving (1 large cookie): 302 calories, 4 grams protein, 32 grams carbohydrates, 19 grams fat, 5 grams saturated fat, 39 milligrams cholesterol, 101 milligrams sodium.
Makes about 1 dozen big cookies, 2 dozen small ones.
Submitted By MICHAEL ORCHEKOWSKI On 08-07-95