Rocky Mountain-Chip Cookies
From the kitchen of: CATEY TERRY (Columbia, MO)
I love chocolate chip cookies and have made and tasted a lot of them (in the name of research). I am a big fan of the Silver Palate cookbooks because I also appreciate the yum factor that they prize. These cookies are super buttery and delicious with any kind of chocolate. I am currently using dark chocolate and that's a winner in my house. I love a soft and chewy cookie and it's really important that you take these out of the oven as they are just starting to brown, as they continue to set as they cool. Also, the ingredients are pretty easy to remember because they are in measurements of 1 or 2.
ROCKY MOUNTAIN-CHIP COOKIES
Makes 100 small or 50 large cookies
Source: Silver Palate Good Times cookbook
Ingredients
1/2 cup (1 stick) butter, room temperature
1/2 cup (1 stick) margarine, room temperature
1 cup packed dark brown sugar
1 cup granulated sugar
2 eggs, lightly beaten
2 tablespoons milk
2 teaspoons vanilla extract
2 cups sifted unbleached all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
2 cups quick cooking oats
12 ounces semisweet chocolate chips
1 cup coarsely chopped walnuts
Instructions:
Cream the butter, margarine and both sugars in a large mixer bowl, until light and fluffy. Add the eggs, milk, and vanilla and beat until blended.
Sift the flour, baking powder, baking soda, and salt together and add to the butter mixture. Stir until just blended. Stir in the oats. Fold in the chocolate chips and walnuts. Refrigerate the dough, covered, for at least an hour. Preheat the oven to 350 degrees. Grease cookie sheets.
Shape the dough into balls using a rounded teaspoon for small cookies or a scant tablespoon for larger ones. Flatten slightly into rounded disks. Place two inches apart on the prepared sheets.
Bake until the edges are slightly browned but the cookies are still white, 8-10 minutes. Remove from the oven and let cool on the sheets for 5 minutes. Remove to wire racks to cool completely.