2 c. sifted flour
2 tsps. bakilng powder
1/2 tsp. salt
1/4 tsp. cinnamon
4 1/2 sticks unsalted butter, room temperature
1 c. sugar
1 c. light brown sugar
2 eggs, beaten
1/2 vanilla bean, split
1/4 c. milk
1 3/4 c. rolled oats
1 lb. bittersweet chocolate, chopped
3/4 c. chopped walnuts
3/4 c. chopped pecans
Preheat oven to 350. Grease & flour several baking sheets. Sift flour, baking powder, salt & cinnamon together, & set aside. Cream butter with sugars until it is light & fluffy. Beat in eggs. Scrape seeds out of vanilla bean & add them. Add milk, & mix. Stir in oats. Add sifted dry ingredients, & stir just until blended. Stir in chocolate & nuts. Drop heaping Tbs. of batter onto baking sheets, leaving at least 2" of space between cookies. Bake 20-25 minutes, until lightly browned. Place baking sheets on cooling racks. Let cookies cool 10 minutes, then remove from baking sheets & serve, or place them on racks to continue cooling. Repeat as necessary to use all batter.
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