This recipe was requested by one of my former interns at La Cocina Bakery.....Here you are and success in baking more memories. The other favorite at the bakery were the oatmeal, cranberry and pecan cookies. This month the Pritkin Newletter recommended eight foods to beat stress and Oats were on it. Probably not all as cookies but definitely for the once a day sweet these should hit the spot.
Super Chocolate Chippers
HOMEMADE COOKIES ARE BEST .... BUILDING CHILDHOOD MEMORIES AND RELEIVE ADULT STRESS!
This recipe is an adaptation from the Urban Legend on the internet about the Nieman Marcus Cookie and a core staple at La Cocina Rusa. What makes it different and so rich are the 3 types of chocolate included: 3 regular Hersey bars or buy milk chocolate chips and semi-sweet chocolate chips. I use mini and regular semi-sweet chips, and then alternate between milk chocolate chips or the candy bar, it depends on what I have on hand. It makes for a Wow chocolate flavor. The nuts can be left out or varied. I use pecans and folks in California take notice as walnuts are more common here.
Makes 3 dozen
1 cup brown sugar
1 cup white sugar
½ tsp baking soda
1 tsp baking powder
2 cups all purpose flour
2 ½ cups blended oatmeal*
12 oz. chocolate chips (1 cup each of mini and regular chips)
½ tsp salt
4 oz. grated or chopped Hershey Bar (approximately 3 regular bars)
1 ½ cups chopped nuts (pecans drive folk’s nuts)
1 tsp vanilla extract (I use a TB)
1 cup butter
Preheat oven to 375 degrees. (Try 350?)
In a blender pulse the oatmeal 1 ¼ cups at a time to make a coarse flour.
In a large bowl, cream together butter and sugars, until creamy; then add eggs one at a time and vanilla. In another bowl sift together flour, baking soda and salt; then add oatmeal*, nuts and chocolate; and add to the butter mixture, stirring to combine.
Form cookies using a commercial portioning scoop, red #24 or a rounded tablespoon. Slightly flatten the balls. Different type pans use different preparation: commercial baking sheet with baking paper or a stone baking sheet. (All of these recommend different treatments for greasing the pan). Bake cookies for 10 -14 minutes, or until lightly browned. Remove from the oven and cool on the pan until they can be moved to a wire rack.
Completely cooled cookies can be frozen or kept for one week in a tightly sealed container.
Super Chocolate Chippers
HOMEMADE COOKIES ARE BEST .... BUILDING CHILDHOOD MEMORIES AND RELEIVE ADULT STRESS!
This recipe is an adaptation from the Urban Legend on the internet about the Nieman Marcus Cookie and a core staple at La Cocina Rusa. What makes it different and so rich are the 3 types of chocolate included: 3 regular Hersey bars or buy milk chocolate chips and semi-sweet chocolate chips. I use mini and regular semi-sweet chips, and then alternate between milk chocolate chips or the candy bar, it depends on what I have on hand. It makes for a Wow chocolate flavor. The nuts can be left out or varied. I use pecans and folks in California take notice as walnuts are more common here.
Makes 3 dozen
1 cup brown sugar
1 cup white sugar
½ tsp baking soda
1 tsp baking powder
2 cups all purpose flour
2 ½ cups blended oatmeal*
12 oz. chocolate chips (1 cup each of mini and regular chips)
½ tsp salt
4 oz. grated or chopped Hershey Bar (approximately 3 regular bars)
1 ½ cups chopped nuts (pecans drive folk’s nuts)
1 tsp vanilla extract (I use a TB)
1 cup butter
Preheat oven to 375 degrees. (Try 350?)
In a blender pulse the oatmeal 1 ¼ cups at a time to make a coarse flour.
In a large bowl, cream together butter and sugars, until creamy; then add eggs one at a time and vanilla. In another bowl sift together flour, baking soda and salt; then add oatmeal*, nuts and chocolate; and add to the butter mixture, stirring to combine.
Form cookies using a commercial portioning scoop, red #24 or a rounded tablespoon. Slightly flatten the balls. Different type pans use different preparation: commercial baking sheet with baking paper or a stone baking sheet. (All of these recommend different treatments for greasing the pan). Bake cookies for 10 -14 minutes, or until lightly browned. Remove from the oven and cool on the pan until they can be moved to a wire rack.
Completely cooled cookies can be frozen or kept for one week in a tightly sealed container.
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