1 1/2 c Oats, quick-cooking 3 c Flour
2 1/2 Sticks butter; softened 1 ts Baking soda
2 c Sugar 1 ts Baking powder
2 Eggs 1 1/2 c Semisweet chocolate chips
1 tb Vanilla extract 6 oz White chocolate, imported
ds Salt — break in 1/2″ chunks
3/4 c Unsweetened cocoa powder
Recipe by: 365 Great Chocolate Desserts – ISBN 0-06-016537-5
Preparation Time: 0:30 1. Preheat oven to 350 F. In a food processor,
grind oats to a fine powder; set aside. 2. In a large bowl, beat
butter and sugar with an electric mixer on medium until light and
fluffy, 2 to 3 mins. Beat in eggs, vanilla, and salt until well
blended. Add cocoa, flour, ground oatmeal, baking soda, and baking
powder and beat until well blended, 2 to 3 mins. Mix in chocolate
chips and white chocolate pieces. (suggest by hand). Batter will be
stiff. 3. With a 1 1/4-inch ice cream scoop or with heaping
tablespoonfuls, place batter 3 inches apart on lightly greased cookie
sheets. With fingertips, press tops down slightly. Bake 10 to 11
mins, or until set but still soft. Let cookies cool on pans 3 mins,
then remove to wire racks to cool completely.
Yields
48 servings