The recipe for these yummy cookies came from my new favorite cook book: "All American Desserts, 400 Star-Spangled, Razzle-Dazzle Recipes for America's Best Loved Desserts" by Judith M. Fertig. The list of recipes I want to make from this gem of a book is pretty much long enough to last me at least a whole year! Great book!
The name of these cookies intrigued me and a glance at the ingredients sealed the deal: if it has oats, chocolate chips and nuts, I am in! And so is my family! So, in the oven they went, and in our tummies... :) Let me just say this- they didn't hang around for too long in our house. :)
It is a really excellent cross between oatmeal cookies and chocolate chip cookies that I am sure I will be making again and again. So, here is the recipe:
Urban Legend Cookies
The name of these cookies intrigued me and a glance at the ingredients sealed the deal: if it has oats, chocolate chips and nuts, I am in! And so is my family! So, in the oven they went, and in our tummies... :) Let me just say this- they didn't hang around for too long in our house. :)
It is a really excellent cross between oatmeal cookies and chocolate chip cookies that I am sure I will be making again and again. So, here is the recipe:
Urban Legend Cookies
Ingredients
3 cups old-fashioned rolled oats
1 cup (2 sticks) unsalted butter at room temperature
1 cup granulated sugar
1 cup packed brown sugar
2 large eggs
1 teaspoon vanilla extract
2 cups all-purpose flour
1/2 tsp salt
1 tsp baking powder
1 tsp baking soda
One 12-ounce bag semisweet chocolate chips
One 4-ounce milk chocolate candy bar, coarsely grated
1 1/2 cups chopped walnuts or pecans
Directions
1.
Preheat the oven to 375 degrees F. Put the rolled oats in the blender
or food processor and process to a fine powder. Measure 2 1/2 cups and
set aside, and discard the rest (or save for a later use).
2.
With an electric mixer, cream the butter and sugars together in a large
mixing bowl until light and fluffy.Beat in the eggs and vanilla. Beat
in the flour, processed oats, salt, baking powder, and baking soda and
continue beating until you have a thick, well-blended dough. Stir in the
chocolate chips, grated chocolate, and chopped nuts. Pinch off about 1
tbsp of dough at a time and roll into a ball. Place the balls on an
ungreased baking sheet, about 2 inches apart.
Recipe courtesy: "All American Desserts, 400 Star-Spangled, Razzle-Dazzle Recipes for America's Best Loved Desserts" by Judith M. Fertig
