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  • Kellie Ruocco

Chocolate-Oatmeal Cookies


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Makes 24

This recipe easily doubles. Make sure to cool the baking sheet between batches.

  1. 1 ¾ cups old-fashioned oats

  2. 1 cup all-purpose flour

  3. ¾  tsp baking powder

  4. ½ tsp baking soda

  5. ½ tsp salt

  6. 10 TBS unsalted butter, softened but still cool

  7. 1 cup packed light brown sugar

  8. 1 large egg, room temperature

  9. 1 tsp vanilla extract

  10. 3 ounces milk chocolate, melted & cooled

  11. 1 cup semisweet chocolate chunks (or chips)

  12. optional – 1 cup pecans or walnuts, chopped

1. Adjust oven racks to upper-middle and lower­-middle positions and heat oven to 350 degrees. Line 2 baking sheets with parchment paper.

2. Place 1 cup oats in food pro­cessor or blender and process until well ground, like flour, about 30 sec. In a mixing bowl, whisk together the ground oats, flour, baking powder, baking soda, and salt.

3. With electric mixer, beat butter and brown sugar together on medium-high speed until well blended and lumps are gone, about 1 min­ute. Scrape down sides of bowl. Add egg and vanilla and beat until light and fluffy, about 30 seconds. Add cooled melted choco­late and beat until incorpo­rated, about 20 seconds. Add flour mixture, and beat on low speed until just incorporated, about 15 seconds. Add remain­ing ¾ cup whole oats, chocolate chips, and nuts and beat on low speed until evenly distrib­uted, about 10 seconds.

4. Roll 2 TBS (an ice cream scoop works great) of dough into balls and space 2″ apart on baking sheets. Bake, rotating and switching position of pans halfway through baking time, until cook­ies are cracked and set on top but look moist within cracks, 14 to 18 minutes. Cool cookies on baking sheets on wire racks for 5 minutes, then transfer to wire rack to cool completely.

You’ll love these cookies!


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