Double Chocolate Chip Cookies
By Yankee Magazine|Mar 03 2004|
From the Inn at Crystal Lake, North Conway, NH
Yield
50 to 55 cookies
Ingredients
2-1/2 cups oatmeal
2 cups flour
1/2 teaspoon salt
1 teaspoon baking powder
1 teaspoon baking soda
1 cup (2 sticks) butter
1 cup sugar
1 cup brown sugar
2 eggs
1 teaspoon vanilla extract
12 ounces semisweet chocolate chips
1 (4-ounce) Hershey chocolate bar, melted
1-1/2 cups chopped walnuts or pecans
Instructions
Preheat oven to 350 degrees. Blend oatmeal in a blender until it becomes a fine powder. In a mixing bowl, combine oatmeal, flour, salt, baking powder, and baking soda together, then set aside.
Cream butter and sugars together, then add eggs and vanilla extract. Add dry ingredients and mix well. Add melted Hershey bar and mix to completely incorporate. Stir in chocolate chips and nuts.
Roll into 1-inch balls and place 2 inches apart on a cookie sheet. Bake 10 minutes.
