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Ingredients
- 1 stk unsalted butter, Softened
- 1/3 c. Brown sugar
- 1/3 c. Sugar
- 1 x Egg
- 1 tsp Vanilla
- 1 c. Plus 2 Tbls. flour
- 1/2 tsp Baking soda pn Salt
- 1/2 c. Toasted oatmeal (spread Oatmeal in shallow pan and Toast at 350 degrees Just till oatmeal begins to Change color, 5 - 10 Min, watch closely)
- 6 ounce Dark, semi-sweet chocolate Chunks
- 2 ounce Lowfat milk chocolate chunks
- 1 c. Roasted Texas pecans (optional)
Directions
- Preheat oven to 325 degrees. Cream butter and both sugars till light and fluffy. Add in egg and vanilla and beat till smooth. In separate bowl, combine flour, baking soda, salt and toasted oatmeal. Fold into butter mix by hand till correctly incorporated. Don't overmix.
- Lightly mix in chocolates and pecans, if using. Spoon by Tbls. onto cookie sheets and press down with back of spoon to lightly flatten.
- Bake at 325 deg. for 20 min (begin checking for doneness after about 5 min, especially if you're making small cookies) till an even light golden brown color. (If edges start to brown, oven is too warm.)
- Remove from baking sheet and let cold on rack.
- Makes about 1 dozenlarge cookies, 2 dozen small ones.
- The newspaper newsroom "testers" got 3 dozen small cookies out of this recipe; they were done after 7 min. They also used regular butter and eliminated the salt, and used a mix of semisweet chips and lowfat milk chocolate chips instead of chunks.
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