These cookies are absolutely delicious. We always make a big batch, but they seem to go quick – no matter how many we make. My son said he can trade these for everything at lunch. If you make these for the holidays, you can wrap 3 or 4 in a decorative cellophane bag, or put a dozen in a small decorative tin. In a world of packaged goods, a tin of home baked goods is greatly appreciated.
- 2 cups butter
- 24 oz. Chocolate chips
- 12 oz. White chocolate chips (or toffee pieces – if you prefer)
- 4 cups flour
- 2 cups brown sugar
- 2 tsp. baking soda
- 2 cups sugar
- 5 cups rolled oats (oatmeal)
- 4 eggs
- 2 tsp. Baking powder
- 2 tsp. Vanilla
- 3 cups chopped pecans (or walnuts or macadamias)
Measure oatmeal, and blend in a food processor to a fine powder. Set aside. Add the butter and both sugars to the food processor and cream together till smooth. Add the vanilla and eggs, and beat to mix.
Place sugar and butter blend in a large bowl. Mix together with flour, oatmeal, baking powder, and baking soda. Add chocolate chips, and nuts. Mixture will be quite heavy and this is quite a large batch, so you will probably want to use your clean hands to mix everything together.
Roll into 1.5 inch balls, and place two inches apart on an ungreased cookie Sheet. Bake for 10 minutes at 375 degrees. Using a spatula, flatten the balls and bake another 5 to 10 minutes, depending if you like them soft or crisp. Cookies are done when they are slightly golden. Makes 105 cookies.
Kids love cookies , especially these ones, but you will probably have to leave out the nuts if they are bringing them to school or if there are any allergies in the family.