Outrageous chocolate-oatmeal chipper cookies

Yield: 40 servings

Measure Ingredient
1½ cup Rolled oats
1 Stick unsalted butter; at room temperature
½ cup Granulated sugar
½ cup Light brown sugar; firmly packed
1 Egg
1 teaspoon Vanilla extract
1 cup All-purpose flour
½ teaspoon Baking powder
½ teaspoon Baking soda
¼ teaspoon Salt
2 ounces Semisweet chocolate chips; * see note
3 ounces Milk chocolate; chopped
3 ounces White chocolate; chopped
½ cup Blanched almonds; chopped

"The name of these triple chocolate cookies says it all- or almost. Serve them only to guests who you don't want to have leave- ever!" note: * 2 ounces is about ⅓ cup 3 ounces is about ½ cup 1 stick butter = 8 tablespoons

1. Preheat the oven to 375F. 2. Place 1¼ cups of the oats in the container of a food processor, and process until fine, 1 minute. 3. Beat the butter with both sugars in the large bowl of an electric mixer until smooth. Beat in the egg and vanilla. 4. Combine the processed oats with the flour, baking powder, baking soda, and salt. Slowly add to the butter mixture. Then stir in the remaining ¼ cup oats, the chocolates, and the almonds. 5. Drop the dough by spoonfuls onto the ungreased baking sheets, and bake until golden brown, about 10 minutes. Cool slightly on the sheets before removing. Makes about. 40 cookies Recipe by: The Grains Cookbook by Bert Greene Posted to CHILE-HEADS DIGEST V3 #, converted by MM_Buster v2.0l.

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