Katherine Redford's Chocolate Chip Cookies
Unsalted butter, softened
Light brown sugar
Plus 2 tb flour
Toasted oatmeal (spread
-oatmeal in shallow pan and
-toast at 350'F. just until
-oatmeal begins to change
-color, 5-10 minutes,
Dark semisweet chocolate
Milk chocolate chunks
Roasted Texas pecans (opt)
Preheat oven to 325'F. Cream butter and both sugars until light and
fluffy. Add egg and vanilla and beat until smooth. In separate bowl,
combine flour, baking soda, salt and toasted oatmeal. Fold into
butter mixture by hand just until incorporated; do not overmix.
Lightly fold in both chocolates and pecans, if using. Spoon by
tablespoon onto cookie sheets and press down with back of spoon to
lightly flatten. Bake at 325'F. for 20 minutes until an even light
golden color. (If edges start to brown, oven is too hot.) Remove from
baking sheet and let cool on rack.
Per serving (1 large cookie): 302 calories, 4 grams protein, 32 grams
carbohydrates, 19 grams fat, 5 grams saturated fat, 39 milligrams
cholesterol, 101 milligrams sodium.
Makes about 1 dozen big cookies, 2 dozen small ones.