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Rich Oatmeal Chocolate Chip Cookies




Chewy, gooey, delicious oatmeal chocolate chip cookies with a rich flavor that will have your friends wondering just what kind of magic you are working in your kitchen.


Items needed:

Tools
  • large bowl
  • mixing utensil or a mixer/handheld beater
  • spoon for measuring out cookie
  • spatula
  • cookie sheets

Ingredients
  • 1 1/2 cups brown sugar
  • 1 1/2 cup unbleached flour
  • 2 cups oatmeal or quick oats
  • 1/2 cup butter (1 stick)
  • 2 tablespoons peanut butter
  • 2 eggs
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup semi-sweet chocolate chips
  • 1 cup chopped nuts, optional (omit if you use crunchy peanut butter)
  • 1 teaspoon vanilla extract
Secret Ingredients
  • 1 fluid oz or one shot glass of coffee
  • 1 tablespoon sour cream

Directions
Preheat oven to 350 degrees Farenheit

Put butter and peanut butter in a small bowl and soften in microwave - careful not to overheat it. The butter should still hold a solid shape.
In a large bowl, brown sugar, butter and peanut butter until completely blended. Stir in vanilla and eggs until light and fluffy. Stir in remaining ingredients.

Place gobs of the cookie dough on the baking sheets aproximately 2 inches apart. It doesn't really matter what size you make them, it really depends on how big you want your cookies. Bake for 10-14 minutes or until desired texture is achieved.

Amount produced:
This recipe made me just about 24 cookies. It will, of course, vary based on how large you make your cookies.


Notes on this recipe:
This recipe can be versatile. I made it based on the ingredients I had on hand, and spontaneous experimenting with flavors. You don't need any special coffee for this recipe, just keep a shot from the pot you brew in the morning. If you don't have any sour cream, just use another 2 tablespoons of butter. If you substitute margarine for butter, add another 1/2 cup of flour, but I generally don't recommend using margerine or hydrogenated oil spreads. The small amount of calories it saves you isn't worth the sacrifice in flavor and texture. I wouldn't recommend cooking lard for the recipe. Lard tends to produce a dryer dough, more the texture of pastries. These cookies are meant to be soft and chewie and moist. They are simply delicious right out of the oven.


Allergens:
Contains nuts, eggs. Gluten can be avoided if you purchase gluten-free oats.

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