I too found that the cooking time was not long enough. I also decided to double the butter. If I am going to spend the time and money to make cookies I want them to taste like cookies. Cutting back on the butter doesn't make them dietetic. Also added some toasted walnuts. I did like the idea of toasting and grinding the oatmeal for a different texture. Would I make these again - probably - but I think I would just as soon have a really good, old-fashioned chocolate chip cookie. However, I am keeping the recipe.
Dark Chocolate Chunk Cookies
For an even chewier texture, substitute 1/2 cup hazelnut or almond flour for 1/2 cup all-purpose flour.
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Total: 9 Hours, 50 Minutes
- 3/4 cup uncooked regular oats
- 1/4 cup butter, softened
- 3/4 cup firmly packed light brown sugar
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 3/4 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 teaspoon baking powder
- 3 (4-oz.) bittersweet chocolate baking bars, coarsely chopped and divided
- Parchment paper
- 1. Preheat oven to 400°. Bake oats in a 9-inch pie plate 10 to 12 minutes or until toasted and fragrant, stirring halfway through. Cool completely on a wire rack (about 30 minutes). Process oats in a blender or food processor 1 minute or until finely ground.
- 2. Beat butter and sugars at medium speed with a heavy-duty electric stand mixer until fluffy. Add eggs and vanilla, beating just until blended.
- 3. Stir together flour, next 3 ingredients, and ground oats in a small bowl; gradually add to butter mixture, beating just until blended after each addition. Fold in 2 1/4 cups chopped chocolate (about 2 bars) just until combined. Cover dough, and chill 8 to 12 hours.
- 4. Preheat oven to 350°. Drop dough by heaping tablespoonfuls onto parchment paper-lined baking sheets (about 6 per sheet).
- 5. Bake at 350° for 10 to 12 minutes or until golden brown; press remaining chocolate into cookies. Remove from baking sheets to wire racks; cool completely (about 15 minutes).
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