|4||sticks unsalted butter, room temperature|
|2 c.||dark brown sugar|
|2 t.||good vanilla extract|
|5 c.||blended oatmeal* (use Regular Oatmeal, not instant)|
|4 c.||all-purpose flour|
|2 t.||baking soda|
|2 t.||baking powder|
|1 t.||Kosher salt|
|1 7 oz.||Hershey bar, shredded (I put it in the food processor)|
|2 c.||chopped walnuts (optional)|
Dough Tips: If you want a smaller batch you can easily halve this recipe. Or, you can prepare the full recipe and freeze half the dough, tightly wrapped in plastic, to bake at another time.
*To make blended oatmeal, put it in your food processor and pulse until it is a fine powder.
1. Preheat oven to 375. Prepare baking sheets with Silpat or parchment paper.
2. Prepare blended oatmeal.
3. In a large bowl add blended oatmeal, flour, salt, baking powder and baking soda. Stir and set aside.
4. In a mixer fitted with a paddle attachment, cream together butter and sugars until light and airy. Add eggs and vanilla and mix well.
5. Add flour mixture to sugar mixture and incorporate.
6. Prepare Hershey bar by shredding it in the food processor. Add to dough in the mixer.
7. Gently pour chocolate chips into the dough. Mix to incorporate.
** If possible, let dough rest in the refrigerator for at least 6 hours before baking.
8. To bake, roll dough into 1 inch round balls and place, two inches apart, on cookie sheets. Bake at 375 for 10-12 minutes. Cool and serve.
The blended oatmeal and shredded chocolate give this cookie a unique twist with both flavor and texture. It is easy to complete during naptime, and perfect for when you need a big batch of cookies to serve to a crowd, or for a bake sale.
Preparing the dough takes about 15 minutes. I usually let the dough rest and do my baking after my daughter goes to sleep.
These cookies are heavy on the butter which keeps them thin and crispy. Everyone loves them, especially when I serve them alongside a big bowl of vanilla ice-cream.
Printed from: http://www.thenaptimechef.com/2009/06/napping-at-neimans/