Chocolate Oatmeal Cookies

From Cook’s Country; makes 24
Has Kim tried this? No

1 /4 c old-fashioned oats

1 c all-purpose flour

3/4 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

10 tbsp unsalted butter, softened but still cool

1 c packed light brown sugar

1 large egg

1 tsp vanilla extract

3 oz milk chocolate, melted and cooled

1 c semisweet chocolate chips

1 c pecans or walnuts, chopped

1. Adjust oven racks to upper-middle and lower-middle positions and heat to 350 degrees. Line 2 baking sheets with parchment paper. Place 1 c oats in food processor and process until well-ground, about 30 seconds. Transfer to large bowl and stir in flour, baking powder, baking soda, and salt.

2. With electric mixer, beat butter and brown sugar together on medium-high speed until well blended and lumps are gone, about 1 minute. Scrape down sides of bowl. Add egg and vanilla and beat until light and fluffy, about 30 seconds. Add melted chocolate and beat until incorporated, about 20 seconds. Add flour mixture and beat on low speed until just incorporated, about 15 seconds. Add remaining 3/4 c oats, chocolate chips, and nuts, and beat on low speed until evenly distributed, about 10 seconds.

3. Roll 2 tbsp of dough into balls and space 2 inches apart on baking sheets. Bake, rotating and switching position of pans halfway through baking time, until cookies are cracked and set on top but look moist in cracks, 14 to 18 minutes. Cook cooking on baking sheet on wire racks for 5 minutes, then transfer to wire racks to cool completely.

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