"Outrageous" Chocolate-Oatmeal Chipper (Cookies)
Author/Submitted by: The Grains Cookbook by Bert Greene
Servings: 40
Categories:
Chocolate
/
Cookies
/
Desserts
Ingredients: 1 1/2
cups
rolled oats 1
stick
unsalted butter,
at room temperature
1/2
cup
granulated sugar 1/2
cup
light brown sugar,
firmly packed
1
egg 1
teaspoon
vanilla extract 1
cup
all-purpose flour 1/2
teaspoon
baking powder 1/2
teaspoon
baking soda 1/4
teaspoon
salt 2
ounces
semisweet chocolate chips,
about 1/3 cup
3
ounces
chocolate,
chopped, about 1/2 cup
3
ounces
white chocolate,
chopped, about 1/2 cup
1/2
cup
blanched almonds,
chopped
Directions:
1.
Preheat the oven to 375F.
2.
Place 1 1/4 cups of the oats in the container of a food processor, and process until fine, 1 minute.
3.
Beat the butter with both sugars in the large bowl of an electric mixer until smooth. Beat in the egg and vanilla.
4.
Combine the processed oats with the flour, baking powder, baking soda, and salt. Slowly add to the butter mixture. Then stir in the remaining 1/4 cup oats, the chocolates, and the almonds.
5.
Drop the dough by spoonfuls onto the ungreased baking sheets, and bake until golden brown, about 10 minutes. Cool slightly on the sheets before removing.
"The name of these triple chocolate cookies says it all- or almost. Serve them only to guests who you don't want to have leave- ever!"
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