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Oatmeal Chocolate Chip Cookies

By Kim Carlson, from the Culinate Kitchen collection

Introduction

Hats off to Cornelia, who rents us office space, for this blue-ribbon recipe. We find that the added step of pulverizing the rolled oats to create an oat flour enhances the cookie texture, which isn’t too dry or too buttery.

Ingredients

	1	cup butter
	1	cup sugar
	1	cup brown sugar, packed
	2	eggs
	1	tsp. vanilla
	2	cups all-purpose unbleached flour
	1	tsp. salt
	1	tsp. baking powder
	1	tsp. baking soda
	1½	cups pulverized oats (approx. 1¾ cups rolled oats, blended until floury)
	1½	cups chocolate chips
	1½	cups chopped nuts (pecans, walnuts, or hazelnuts)

Steps

Cream butter and sugars until fluffy. Add eggs and vanilla and blend well.
Mix together in a separate bowl the flour, salt, baking powder, and baking soda; add it to the butter mixture and stir well. Next, add the pulverized oats and stir well. Lastly, add the chocolate chips and nuts, stirring only enough to distribute them throughout the batter.
The mixture will be quite stiff. It is now ready to bake, but if you can wait, refrigerate the dough for at least 24 hours, preferably 32 hours (the flavor and texture will improve). When you’re ready to bake the cookies, preheat the oven to 350 degrees. Shape hunks of dough into 1½-inch balls on an ungreased cookie sheet.
Bake cookies until just golden, 11 to 13 minutes. Don’t overbake, or your cookies will be crunchy.

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