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Chocolate Chunk Cookies
Ingredients:
2-1/2 cups old fashioned or quick oats, uncooked
2 cups flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup unsalted butter
1 cup granulated sugar
1 cup packed brown sugar
2 eggs
1 teaspoon Vanilla
1 (12 oz.) pkg. Semi-Sweet or Milk Chocolate Chips or Chocolate Chunks
1 (6 oz.) bag Walnut Pieces
2-1/2 cups old fashioned or quick oats, uncooked
2 cups flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup unsalted butter
1 cup granulated sugar
1 cup packed brown sugar
2 eggs
1 teaspoon Vanilla
1 (12 oz.) pkg. Semi-Sweet or Milk Chocolate Chips or Chocolate Chunks
1 (6 oz.) bag Walnut Pieces
Directions:
Place small amount of oats in blender or food processor container. Process until powdered. Repeat until all oats are powdered. Combine oats, flour, baking powder,
baking soda and salt; mix well. Beat butter and sugars with electric mixer until light and fluffy. Blend in eggs and vanilla. Add dry ingredients to sugar mixture; mix
well. Stir In chocolate and walnuts. Chill at least 1 hour.
Form heaping tablespoons of mixture into golf ball-size balls; place 2 inches apart on ungreased cookie sheet. Bake at 375°. 12 to 15 minutes or until lightly browned. Cool on cookie sheet 1 minute. Remove cookies to wire rack to cool.
TO FREEZE DOUGH: Roll chilled dough into five 10x1-1/2 inch logs. Wrap In foil or freezer proof plastic wrap. Freeze up to two months.
TO BAKE FROZEN COOKIES: Preheat oven to 375°. For large cookies, slice log into 3/4” slices; halve. For bite size cookies, slice log into 1/2” slices; quarter.
Place chunks on cookie sheet. Bake 12-15 minutes for large cookies. 8-10 minutes for bite size. Cool on cookie sheet 2 minutes; remove and cool on rack. For moist
cookies store in airtight container after cooling 5-10 minutes. Each log makes approximately 2 dozen large or 5 dozen bite-size cookies.
Place small amount of oats in blender or food processor container. Process until powdered. Repeat until all oats are powdered. Combine oats, flour, baking powder,
baking soda and salt; mix well. Beat butter and sugars with electric mixer until light and fluffy. Blend in eggs and vanilla. Add dry ingredients to sugar mixture; mix
well. Stir In chocolate and walnuts. Chill at least 1 hour.
Form heaping tablespoons of mixture into golf ball-size balls; place 2 inches apart on ungreased cookie sheet. Bake at 375°. 12 to 15 minutes or until lightly browned. Cool on cookie sheet 1 minute. Remove cookies to wire rack to cool.
TO FREEZE DOUGH: Roll chilled dough into five 10x1-1/2 inch logs. Wrap In foil or freezer proof plastic wrap. Freeze up to two months.
TO BAKE FROZEN COOKIES: Preheat oven to 375°. For large cookies, slice log into 3/4” slices; halve. For bite size cookies, slice log into 1/2” slices; quarter.
Place chunks on cookie sheet. Bake 12-15 minutes for large cookies. 8-10 minutes for bite size. Cool on cookie sheet 2 minutes; remove and cool on rack. For moist
cookies store in airtight container after cooling 5-10 minutes. Each log makes approximately 2 dozen large or 5 dozen bite-size cookies.
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