A light, crispy cookie with oats and nuts that is a nice alternative to traditional chocolate chip cookies. If desired, a small portion of chocolate chips may be substituted with currants or chopped raisins.Based on a recipe by Maida Heatter, Maida Heatter's Book of Great Chocolate Deserts, Alfred A. Knopf, New York, 1984, p 178.
Course: Desserts - Cookies
Servings: 463 inch cookies
Author: Catherine Christiano
1cupdark brown sugarpacked
2cupsold-fashioned rolled oats
1cupsemisweet chocolate chips
1cupchopped walnuts or pecans
Adjust oven racks to divide oven into thirds and preheat to 350 degrees F. Gather two baking pans and cooling rack.
Using a stand mixer, cream margarine. Add vanilla and sugars, beat well. Add eggs and beat until combined. On low speed gradually add baking soda, baking powder, salt, and flour. Beat, scraping bowl occasionally, until incorporated. Stir in oats and then chocolate chips and nuts.
Use a teaspoon to form rough 1 1/2" balls of dough. Place 2 inches apart on baking sheet. Bake about 15 minutes, until golden. Rotate pans in oven to ensure even browning.
Allow to cool 2 minutes before transferring to cooling rack.