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Recipe: Commissary Chocolate Chip Cookies (using oats)

Desserts - Cookies, Brownies, Bars
COMMISSARY CHOCOLATE CHIP COOKIES

1 cup brown sugar
1 cup granulated sugar
1 cup (2 sticks) unsalted butter, softened
2 large eggs
2 tablespoons milk
2 teaspoons vanilla extract
2 cups flour
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon baking powder
2 1/2 cups old-fashioned oats, uncooked
18 ounces semisweet chocolate chips
1 1/2 cups chopped walnuts

Heat oven to 350 degrees F.

Beat the brown and granulated sugars with the butter until smooth and fluffy, about 2 minutes. Beat in the eggs, milk and vanilla until evenly blended.

Mix the flour, salt, baking soda and baking powder. Slowly beat flour mixture into butter mixture.

By hand, stir in the oats, chocolate chips and walnuts. Drop dough by tablespoonfuls, 2 inches apart, onto ungreased (preferably nonstick) baking sheets. (Or, for the fatter cookies so popular with Commissary customers, chill dough, roll it into ping-pong-size balls (about 1 1/2 inches in diameter), and place 3 inches apart on ungreased sheets.)

Bake until cookies are puffed in the middle, about 12 minutes.

Makes about 4 dozen cookies
Source: The Frog Commissary Cookbook by Steven Poses, Anne Clark and Becky Roller
MsgID: 1436090
Shared by: Betsy at Recipelink.com
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