On Thursday afternoons our office is closed. So, we all spend those afternoons catching up. You know...mowing, laundry, house cleaning, errands, haircuts, dental appointments, etc. We love Thursday afternoons.
This past Thursday, just before noon Tammy and I started talking about cookie recipes. Our favorite FedEx guy happened in the door and mentioned that HE really liked oatmeal-chocolate-chip. We accused him of dropping hints and of course I reached out and grabbed the hint just before it hit the floor and came home to happily spend the afternoon in the kitchen. It was rainy so Alan was in the house to lend a hand for the heavy stirring. Rick promises that your packages will not be detained...he can eat cookies and drive that big truck at the same time. Enjoy our favorite version of this classic cookie.
This recipe makes 12 dozen cookies. If you get tired of baking, the dough may be made into logs, rolled in waxed paper and foil, before placing in freezer for slicing and baking at a later time.
2 c. butter or margarine
2 c. sugar
2 c. light brown sugar
2 t. vanilla
5 c. oatmeal (measure and then blend in food processor to a fine powder)
4 c. flour
1 t. salt
2 t. baking powder
2 t. baking soda
24 oz. mini semi-sweet chocolate chips
16 oz. refrigerated Hershey bars, grated
3 c. chopped pecans
Preheat oven to 375. Using electric mixer, cream butter and both sugars. Add eggs and vanilla. Mix well. Combine oatmeal powder, flour, salt, baking powder, baking soda. Gradually add to butter/sugar mixture with mixer on slow speed until well blended. Transfer dough to a very large bowl.
Stir grated (I do this in the food processor) Hershey bars, chocolate chips and pecans into the dough with a large spoon. (This is where Alan's muscles and stirring skills are so very helpful.)
Scoop cookie dough onto cookie sheets with a teaspoon placing about 2 inches apart. Bake for 8 to 10 minutes.