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"Outrageous" Chocolate-Oatmeal Chipper (Cookies)

Author/Submitted by: The Grains Cookbook by Bert Greene
Servings: 40
Categories: Chocolate / Cookies / Desserts

1 1/2  cups  rolled oats
1  stick  unsalted butter, at room temperature
1/2  cup  granulated sugar
1/2  cup  light brown sugar, firmly packed
1    egg
1  teaspoon  vanilla extract
1  cup  all-purpose flour
1/2  teaspoon  baking powder
1/2  teaspoon  baking soda
1/4  teaspoon  salt
2  ounces  semisweet chocolate chips, about 1/3 cup
3  ounces  chocolate, chopped, about 1/2 cup
3  ounces  white chocolate, chopped, about 1/2 cup
1/2  cup  blanched almonds, chopped

1. Preheat the oven to 375F.

2. Place 1 1/4 cups of the oats in the container of a food processor, and process until fine, 1 minute.

3. Beat the butter with both sugars in the large bowl of an electric mixer until smooth. Beat in the egg and vanilla.

4. Combine the processed oats with the flour, baking powder, baking soda, and salt. Slowly add to the butter mixture. Then stir in the remaining 1/4 cup oats, the chocolates, and the almonds.

5. Drop the dough by spoonfuls onto the ungreased baking sheets, and bake until golden brown, about 10 minutes. Cool slightly on the sheets before removing.

"The name of these triple chocolate cookies says it all- or almost. Serve them only to guests who you don't want to have leave- ever!"

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