Monday, December 6, 2010
These cookies are big! Many of the cookies I bake are delicate, dainty even. But not these brutes. These are man-size cookies. Cookies for Santa. They beg for a glass of milk.
These are sturdy oatmeal cookies that lend themselves to a multitude of add-ins. Here, I have used semi-sweet chocolate chips and toasted pecans. Coconut and macadamia nuts are good, raisins and walnuts are good, M&M's are fun. Add some cinnamon if you like.
2 cups flour
1 tsp. baking soda
1/2 tsp. baking powder
1/2 tsp. salt
2 cups old-fashioned oats
1 cup butter, room temperature
3/4 cup sugar
3/4 cup dark brown sugar
1 tsp. vanilla
1 1/2 cups semi-sweet chocolate chips
1 cup chopped, toasted pecans
Whisk together, in a medium bowl, the flour, baking soda, baking powder, and salt. Stir in the oats and set the mixture aside.
Beat together the butter and sugars, with an electric mixer, until light and fluffy. Add eggs and vanilla and mix thoroughly. Add dry ingredients and beat until just blended. Stir in chocolate chips and pecans. Cover and chill the dough for 1 hour.
Preheat oven to 350 degrees. Form dough into balls, using about 1/4 cup dough for each. Place on greased baking sheets, spacing 2 inches apart. Flatten each ball of dough with the palm of your hand, to a 3 1/2 inch round. Bake 10 - 15 minutes or until cookies are golden brown around the edges and firm in the center. Remove to racks for cooling.
Recipe makes 2 dozen 4-inch cookies.