Friday, March 22, 2013

Compromise Cookies

I'm home!  Had a great time in Atlanta, but so happy to be back in the Bluegrass state! 

When my husband and I first got together, the relationship was great, but I knew there was one issue that would be difficult to resolve.  He was an oatmeal cookie kind of guy and I was a chocolate chip kind of girl!  I created a new cookie with an oatmeal base, dark chocolate chips and walnuts.  This cookie is the perfect compromise...crisp on the edges, chewy on the inside, great oatmeal texture, and satifies your chocolate craving.  It has a little bit of cinnamon to accentuate the dark chocolate, and has a lovely chocolate-vanilla-cinnamon aftertaste.  This is sure to be a cookie that members of your family can compromise on too!  Makes about 4 dozen.

1 cup (2 sticks) butter, softened
3/4 cup granulated sugar
3/4 cup packed light brown sugar
2 eggs
1 tsp. vanilla
1 and 1/4 cup flour
1/2 tsp. cinnamon
1 tsp. baking soda
3 cups old-fashioned rolled oats
1 cup chopped walnuts
1 1/4 cup dark chocolate chips (I recommend Ghirardelli 60% chips)


Preheat oven to 375.  Mix flour, cinnamon, and baking soda together in small bowl and set aside.  Using a mixer or a fork, cream butter, both sugars, and vanilla until slightly sluffy.  Add eggs and continue to mix.  In 3 or 4 batches, add flour mixture, stirring after each batch.  Add oats in several batches and mix until incorporated.  Add walnuts and chocolate chips and stir to distribute.

Drop in rounded tablespoons onto ungreased cookie sheets and bake at 375 for 9 minutes, or until cookies are slightly browned around the edges.  Remove from cookie sheet, then cool before eating.

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