Ingredients
- 2 1/2 cups oatmeal
- 4 ounces milk chocolate grated (Hershey Bar)
- 2 cups flour
- 1 teaspoon cinnamon
- 1 teaspoon soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup butter
- 1 cup granulated sugar
- 1 cup brown sugar
- 2 eggs
- 1/4 cup water
- 2 teaspoons vanilla
- 12 oz. chocolate chips
- 1 1/2 cups chopped nuts (your choice)
Tools
- Mixer
- Food processor
- Box grater
- Medium mixing bowl
- Measuring spoons
- Measuring cups
- Rubber scraper shaped like a spoon
- Spatula
- Cookie sheets
- Cooling racks
Method
- Measure the oatmeal into the food processor and blend with the chopping blade until the oatmeal is reduced to a fine oat flour (powder). Add to mixing bowl.
- Grate the milk chocolate into the oat flour. Mix well.
- Add the remainder of the dry ingredients except the sugars into the flour mixture and mix well. Set aside.
- In the mixer, cream the butter and both sugars. Add eggs, water and vanilla.
- Stir in the combined dry ingredients.
- Add the chocolate chips and chopped nuts. Make sure there are no dry ingredients sitting at the bottom of the bowl.
- Set oven rack in the center position and preheat to 375 degrees F.
- Form dough into one-inch-diameter balls.
- Place 2 to 3 inches apart on ungreased cookie sheets. Mash down into a disk shape otherwise you will have chocolate chip bombs.
- Bake for 10-12 minutes.
- Remove carefully with spatula onto cooling racks.
- When completely cool, store in a sealed container.
Notes
- These cookies are generally good for up to a week in storage, but they probably won’t last long in storage, because people seem to really like them and they disappear rapidly.
- Approximate yield: 7 dozen cookies
- I use a #50 portioning scoop to get a consistent size when making these cookies. I usually fit between 12 (3 columns of 4 rows) cookies per sheet depending on the size I am making.
- The recipe can be doubled, but this is a stiff dough and hard to work, and a single recipe just fits in a Kitchen-Aid Stand mixer.
