This recipe is a keeper! It's my new favorite chocolate chip cookie recipe. I took a batch to work (it makes enough for a crowd) and my co-workers gobbled them up. The dough is a bit dry and hard to work after all the ingredients have been added (I had to use my hands towards the end) but this has no negative effect on the cookies at all. They were wonderful. I'll freeze the chocolate bar next time to make it easier to grate.
Jana's Chocolate Chip Cookies
Photo: Hector Sanchez; Styling: Buffy Hargett Miller
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Total: 1 Hour, 10 Minutes
- 2 1/4 cups uncooked regular oats
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon table salt
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 cup firmly packed light brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 (12-oz.) package semisweet chocolate morsels
- 1 (4.4-oz.) milk chocolate candy bar, grated
- 1 1/2 cups chopped pecans
- Parchment paper
- 1. Preheat oven to 375°. Pulse oats in food processor until finely ground. Whisk together flour, next 3 ingredients, and ground oats in a large bowl.
- 2. Beat butter and next 2 ingredients at medium speed with an electric mixer until fluffy. Add eggs, 1 at a time, beating just until blended after each addition. Stir in vanilla.
- 3. Gradually add flour mixture to butter mixture, beating at low speed until blended. Stir in chocolate morsels and next 2 ingredients.
- 4. Drop dough by level spoonfuls 2 inches apart onto 2 parchment paper-lined jelly-roll pans, using a 1 1/2-inch cookie scoop. Flatten each to a 2-inch circle.
- 5. Bake at 375° for 8 to 10 minutes or until browned. Cool on pans 2 to 3 minutes; transfer to wire racks.
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