2 C Butter 2 t Baking soda
2 C Sugar (granulated, 2 t Baking powder
-white) 24 oz Chocolate chips
2 C Brown sugar -(being a purist,
-(dark brown) -I prefer Toll House
4 lg Eggs -morsels)
2 t Vanilla extract 8 oz Chocolate bar,
4 C Flour (sift -finely grated
-before measuring) 3 C Chopped nuts
5 C Rolled oats (oatmeal), -(I prefer walnuts,
-powdered finely -but use your favorite)
1 t Salt
Preheat oven to 375 degrees F. Cream together the butter and the sugars.
Sift together flour, oatmeal, salt, baking soda, baking powder and shredded
chocolate bar. Add eggs and vanilla to creamed sugar and butter, then mix
all ingredients together. Mix chocolate chips and nuts into mixture.
Drop by onto ungreased cookie sheet in small drops. Bake 6 minutes or
until done.
NOTES:
* Chocolate Chip Cookies like Mrs. Fields makes — These cookies are a
combination of oatmeal and chocolate chip. They are very rich, but very
tasty. The recipe was obtained from a friend of a friend, who supposedly
paid a large amount of money for it. However, the cookies do not taste
exactly the same as the name brand. Yield: approximately 60.
* A blender works very well to powder the oats and the chocolate bar. The
blender chops the oatmeal finer than a food processor. The powdered
chocolate bar should melt at the touch of your fingers.
* I prefer my cookies just barely done, so that they remain chewy. If you
want to send your taste buds into heaven, butter the cookies as they come
out of the oven (still hot), and eat them still warm with a glass of cold
milk.
* Note that cocoa is not the same thing as a shredded chocolate bar. Note
also that oatmeal is not the same thing as quick-cooking oats or instant
oatmeal. Oatmeal means “rolled oats,” such as Quaker oats.
: Difficulty: easy to moderate.
: Time: 30 minutes.
: Precision: measure the ingredients.
: Sam Spitzner
: Illinois Bell, Chicago, Illinois
: Email address: ihnp4!ilunix!sks
: Snail address: 225 W. Randolph, HQ17B, Chicago, Il. 60606
:
Yields
5 dozen