Double Chocolate Chunk Cookies |
|
 |
Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 1 |
|
Chocolate chip cookies are twice as nice when you use both milk chocolate bars and semisweet chocolate chunks. Ingredients:
1 cup butter, softened |
1 cup granulated sugar |
1 cup firmly packed dark brown sugar |
2 large eggs |
1 1/2 teaspoons pure vanilla extract |
2 1/2 cups uncooked quick-cooking oats |
2 cups all-purpose flour |
1 teaspoon baking powder |
1 teaspoon baking soda |
1/2 teaspoon salt |
1 (11.5-ounce) package semisweet chocolate chunks |
2 (1.55-ounce) milk chocolate candy bars, grated |
1 cup chopped pecans, toasted |
Directions:
1. Beat butter and sugars at medium speed with an electric mixer until creamy. Add eggs and vanilla, beating until blended.
2. Pulse oats in a food processor to a fine powder. Combine oats, flour, and next 3 ingredients in a large bowl; gradually add to butter mixture, beating well. Stir in chocolate chunks, grated chocolate bars, and pecans. Drop dough by 1/4 cupfuls onto lightly greased baking sheets.
3. Bake at 375° for 10 to 14 minutes or until desired degree of doneness. Remove cookies to wire racks to cool completely.
4. Note: For testing purposes only, we used Hershey's milk chocolate candy bars.
|
|