Chocolate Chip Walnut Cookies
This is what I make when I need cookies for a crowd - bake sales, potlucks, or just to have dough in the freezer. Ground oatmeal and a Hershey bar mixed into the dough gives them better texture than regular chocolate chip cookies.
Ingredients
- 4 cups all-purpose flour
- 5 cups oatmeal ground into powder
- 24 oz bag semisweet chocolate chips
- 8 oz Hershey chocolate bar
- 2 cups chopped pecans
- 2 cups unsalted butter
- 2 cups white sugar
- 2 cups light brown sugar
- 4 large eggs
- 2 teaspoons vanilla extract
- 2 teaspoons baking powder
- 2 teaspoons baking soda
- 1/2 teaspoon table salt
Instructions
- Beat butter and sugars until fluffy, about 2 minutes.
- Mix in eggs and vanilla until smooth, about 3 minutes.
- Grind Hershey bar into coarse crumbs in blender.
- Pulse oatmeal into coarse flour.
- Sift flour, baking soda, baking powder, and salt.
- Mix ground chocolate and oat flour into dry ingredients.
- Gradually add dry mixture to wet ingredients on low speed.
- Fold in chocolate chips and pecans until just combined.
- Divide dough into 4-5 portions, wrap in foil.
- Refrigerate 24 hours.
- Preheat oven to 375F.
- Form 1.5-inch dough balls, place 2 inches apart on parchment-lined sheets.
- Press balls to 1/2 inch thickness.
- Bake 6-8 minutes until edges set but centers slightly underdone.
- Cool 2 minutes on pan, then transfer to wire rack.
- Store airtight 1 week or freeze up to 3 months.