Best Chocolate Chip Cookies



1 cup melted butter
1 cup sugar
1 cup brown sugar

2 eggs
1 tsp. real vanilla extract

2 cups all-purpose flour
2½ cups oatmeal (ground into a fine powder)
½ tsp. salt
1 tsp. baking powder
1 tsp. baking soda

24 oz. semi-sweet chocolate chips

12 oz. chopped walnuts or pecans



1. Preheat oven to 375 degrees.

2. Cream the melted butter with the sugars with a mixer or food processor..

3. Add the eggs and the vanilla extract to the sugar mixture. Blend well.

4. Blend the dry ingredients in a separate bowl and mix them: unbleached flour, ground rolled oats, baking powder, baking soda, and salt.

5. Add blended dry ingredients to the butter/egg/sugar mixture, and blend at low speed on the mixer or pulse mode of a food processor.

6. Stir in the chocolate chips and walnut/pecan pieces.

7. Drop 3/4"-1-inch balls on an ungreased cookie sheets, two inches apart

8. Bake in the preheaeted oven for 7-10 minutes.

9. Judge doneness by the amount of browning you prefer.

10. Cool cookies on a wire cooling rack.

11. Yield is approximately 120 cookies.



Always use real butter, not margarine. Margarine is a trans fat.
Melt the butter. This makes for a better texture of the baked cookies.
Use only rolled oats. Get all the fiber and bran of the oat.

Use unbleached flour. White wheat flour is even better to increase fiber content.

Use semi-sweet chocolate chips. This provides some of the antioxidants found in dark chocolate.

The amount of vanilla is double most recipes. It gives a nice vanilla overtone to every bite.
Use the walnuts or pecans. This provides some beneficial Omega-3 oils.

Add a dash of milk while mixing the dough. A tablespoon will make the finished cookies softer, and not as crunchy.



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