1 Stick unsalted butter,
Softened
1/3 c Brown sugar
1/3 c Sugar
1 Egg
1 ts Vanilla
1 c Plus 2 Tbls. flour
1/2 ts Baking soda
pn Salt
1/2 c Toasted oatmeal (spread
Oatmeal in shallow pan and
Toast at 350 degrees
Just until oatmeal begins to
Change color, 5 to 10
Minutes; watch closely)
6 oz Dark, semi-sweet chocolate
Chunks
2 oz Milk chocolate chunks
1 c Roasted Texas pecans
(optional)
Preheat oven to 325 degrees. Cream butter and both sugars until light
and fluffy. Add egg and vanilla and beat until smooth. In separate
bowl, combine flour, baking soda, salt and toasted oatmeal. Fold into
butter mixture by hand until correctly incorporated. Do not overmix.
Lightly fold in chocolates and pecans, if using. Spoon by Tbls. onto
cookie sheets and press down with back of spoon to lightly flatten.
Bake at 325 deg. for 20 minutes (begin checking for doneness after
about 5 minutes, especially if you’re making small cookies) until an
even light golden color. (If edges start to brown, oven is too hot.)
Remove from baking sheet and let cool on rack. Makes about 1 dozen
large cookies, 2 dozen small ones.
The newspaper newsroom “testers” got 3 dozen small cookies out of this
recipe; they were done after 7 minutes. They also used regular butter
and eliminated the salt, and used a mix of semisweet chips and milk
chocolate chips instead of chunks.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmkah001.zip
Yields
1 Servings