A crisp outside, soft middle, hint of chocolate, and combo of nuts make this one remarkable cookie. It took first prize in the chocolate chip cookie category in a previous festival and remains a favorite treat in many Eureka Springs kitchens.
1 1/4 cups butter, softened
1/2 cup granulated sugar
3/4 cup firmly packed light brown sugar
1 large egg
1 tablespoon vanilla extract
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
3 cups uncooked quick-cooking oats
1 cup semisweet chocolate morsels
1/2 cup chopped walnuts, toasted
1/2 cup chopped pecans, toasted
How to Make It
Beat butter at medium speed with an electric mixer until creamy; gradually add sugars, beating well. Add egg and vanilla, beating until combined.
Combine flour, baking powder, and salt; gradually add to butter mixture, beating until blended. Stir in oats and remaining ingredients. Drop by rounded tablespoonfuls onto ungreased baking sheets.
Bake at 375° for 10 minutes or until lightly browned. Cool cookies on baking sheets 1 minute; remove to wire racks to cool completely.