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.
|1||cup (2 sticks) unsalted butter, softened|
|1||cup brown sugar, packed|
|2||cups all-purpose unbleached flour|
|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)|
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