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Rating: 4 stars
8 Ratings
  • 5 star values: 3
  • 4 star values: 3
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 1

For an even chewier texture, substitute 1/2 cup hazelnut or almond flour for 1/2 cup all-purpose flour.

Norman King, R.D.
Recipe by Southern Living February 2013

Gallery

Credit: Jennifer Davick; Styling: Caroline M. Cunningham

Recipe Summary

hands-on:
15 mins
total:
9 hrs 50 mins
Yield:
Makes about 2 dozen
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • Beat butter and sugars at medium speed with a heavy-duty electric stand mixer until fluffy. Add eggs and vanilla, beating just until blended.

  • 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.

  • Preheat oven to 350°. Drop dough by heaping tablespoonfuls onto parchment paper-lined baking sheets (about 6 per sheet).

  • 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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