World's Best Chocolate Chip Oatmeal Cookies
oat flakes (oatmeal)
light brown sugar,
dark brown sugar,
semisweet chocolate chunks (or chips)
In a blender process the oatmeal until finely ground. Transfer to a medium
bowl. Mix in flour, baking soda, and salt.
In a separate bowl, beat the butter for 30 seconds at medium speed, until
creamy. Add the light and dark brown sugars, and continue beating 3 to 4
minutes, until the mixture is light in texture and color. One at a time,
add the eggs, beating well after each addition. Beat in vanilla.
At low speed, a third at a time, beat in the flour mixture. Using a wooden
spoon, stir in the chocolate and pecans.
Line three insulated cookie sheets with aluminum foil. Fill an ice cream
scoop so that it is heaping slightly with cookie dough and drop on to one
of the prepared cookie sheets. Continue, leaving 3 inches between cookies.
Refrigerate for 30 to 45 minutes, until the cookie dough is chilled.
Position rack in the center of the oven and preheat to 350 F. Bake the
chilled cookies for 17 to 22 minutes, until the edges are set and the
centers are still soft. Do not over bake.The cookies will brown very
little and as they cool they will become crispy on the edges and the
centers will remain soft and chewy. Cool the cookies on the cookie sheet
placed on a wire rack for 5 minutes. Using a metal spatula, transfer the
cookies to a wire rack to cool completely. The cookies are best eaten the
same day they are baked. If desired, they can be stored for up to 2 days
or frozen for up to a month.