{"id":643,"date":"2009-03-05T07:26:27","date_gmt":"2009-03-05T13:26:27","guid":{"rendered":"http:\/\/www.hottie-biscotti.com\/blog\/?p=643"},"modified":"2009-03-05T07:26:27","modified_gmt":"2009-03-05T13:26:27","slug":"oatmeal-chunky-chip-cookies","status":"publish","type":"post","link":"https:\/\/www.hottie-biscotti.com\/blog\/2009\/03\/05\/oatmeal-chunky-chip-cookies\/","title":{"rendered":"Oatmeal Chunky Chip Cookies"},"content":{"rendered":"

I found this yummy recipe on one of my new favorite blogs…Bakers Banter.<\/a><\/p>\n

\"cookie2\"<\/p>\n

The King Arthur flour test kitchen shares recipes, techniques and tips. \u00a0Most of the posts also feature step by step picture instructions. \u00a0A look at the ingredient list might make you say, “Those sound allright…but a little typical, nothing special”. \u00a0That is what I said! \u00a0But then I read through the recipe and decided I had to try these. \u00a0The difference is the ground white chocolate and oats. \u00a0A lot of oatmeal cookie recipes grind the oats, but not many grind the chocolate. \u00a0The use of three kinds of chips is also appealing. \u00a0I like a simple cookie like pure buttery shortbread, but I REALLY<\/em> like a cookie with tons of ingredients, flavors and textures. \u00a0<\/p>\n

These cookies are delicious. \u00a0Crunchier than I normally prefer, but I really liked the texture and flavor combination. \u00a0I shortened the baking time by a few minutes after the first batch. \u00a0The baking time in the original recipe is 12 minutes, but I only baked them for about 8 minutes. \u00a0If you like yours crunchy through and through, then stick with the longer time. \u00a0Here is a side by side comparison of the baking times. \u00a0\"cookie8\"<\/p>\n

I used my mini food processor to grind the oats and chocolate. \u00a0I had to grind them in two batches, so I would recommend using a full sized processor or blender. \u00a0Some of my white chocolate chunks were huge, and some were small. \u00a0You may choose to grind the chocolate more, but I found it to be a real treat to get a bite with a big chunk of smooth white chocolate.\u00a0<\/p>\n

\u00a0I used a block of Callebaut white chocolate (a bit of a splurge, but worth it!), Ghiradelli milk chocolate chips and Reese’s Peanut Butter chips.\"cookie6\"<\/p>\n

The original recipe uses walnuts, but I used pecans. \u00a0I like to toast the pecans before adding them to the dough. \u00a0It really does make a difference in the final product. \u00a0Just 7-9 minutes in a 350\u00ba\u00a0oven is all it takes. \u00a0Take the time to toast your nuts…you’ll thank me.<\/p>\n

Chunk Wild Cookies (courtesy of King Arthur Flour)<\/a><\/p>\n

1 cup (2 sticks, 8 ounces) butter
\n1 cup (7 ounces) granulated sugar
\n1 cup (7 1\/2 ounces) light brown sugar
\n1 teaspoon baking powder
\n1 teaspoon baking soda
\n1 1\/4 teaspoons salt
\n2 large eggs
\n1 teaspoon vanilla extract
\n2 1\/2 cups (8 3\/4 ounces) traditional rolled oats
\n2\/3 cup (4 ounces) white chocolate
\n2 cups (8 1\/2 ounces) All-Purpose Flour
\n1 cup (6 ounces) peanut butter chips
\n1 cup (6 ounces) milk chocolate chips
\n1 1\/2 cups (6 1\/2 ounces) chopped pecans, toasted<\/p>\n

Preheat your oven to 375\u00b0F. Lightly grease (or line with parchment) four baking sheets, or as many as you have.<\/p>\n

Beat together the butter, sugars, baking powder, baking soda, and salt. Beat in the eggs and vanilla.<\/p>\n

Using a blender or food processor, process the oats with the white chocolate until the oats are finely ground, and the chocolate is mostly ground; a few small chunks are OK.\"cookie7\"<\/p>\n

Add the oats and flour to the butter mixture, then stir in the peanut butter chips, chocolate chips, and chopped pecans.\"cookie5\"<\/p>\n

Drop the dough by tablespoonfuls, 2″ apart, onto the prepared baking sheets.\"cookie3\"<\/p>\n

Bake the cookies for about 8-9 minutes, until they’re set. They may be barely starting to brown around the edges, but the tops won’t be brown at all. Remove the cookies from the oven, and cool.\"cookie4\"<\/p>\n

Yield: 5 dozen cookies.<\/p>\n