Makes 4 dozen
|2½||cups oat flour (available at specialty food markets)|
|2||cups all-purpose flour|
|1||teaspoon baking soda|
|1||teaspoon baking powder|
|1||cup (2 sticks) unsalted butter, softened|
|1||cup granulated sugar|
|1||cup packed light brown sugar|
|1||teaspoon vanilla extract|
|1||bag (12 ounces) semisweet chocolate chips|
|6||ounces milk chocolate, grated (about 1 cup)|
|1½||cups chopped walnuts,
pecans, or other nuts
1. Set the oven at 375 degrees. Line 2 baking sheets with parchment paper.
2. In a large bowl, stir together the oat and all-purpose flours, baking soda, baking powder, and salt to blend them.
3. In an electric mixer fitted with the paddle attachment, if you have one (or use the whisk), cream the butter with the granulated and brown sugar on medium-low speed for 3 to 5 minutes or until fluffy. Add the eggs, one by one, stopping the machine after each addition to scrape the sides of the bowl. Stir in the vanilla.
4. Add the flour mixture in 2 to 3 additions. Remove the bowl from the mixer stand. With a large metal spoon, fold in the chips, grated chocolate, and nuts.
5. Use 2 spoons to drop the dough into 1-inch mounds (or use a small ice cream scoop) and set them 2 inches apart on the baking sheets.
6. Bake for 8 to 10 minutes, or until lightly browned. Slide the parchment onto racks to cool. Remove the cookies from the parchment and use the paper to bake the remaining batter in the same way. Store in an airtight container for up to 1 week. Adapted from “The Secret Lives of Baked Goods”