| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | Toronto | Chocolate, Cookies | 48 | Servings |
INGREDIENTS
| 1 | c | Butter; softened |
| 1 | c | Brown sugar, packed |
| 1/2 | c | Granulated sugar |
| 3 | Eggs | |
| 2 | ts | Vanilla |
| 2 | c | All-purpose flour |
| 2 | c | Quick-cooking rolled oats |
| 1 | ts | Baking soda |
| 1/4 | ts | Salt |
| 2 | c | Raisins |
| 375 | g | Bittersweet chocolate; cut into chunks |
| 175 | g | Chopped pecans; (about 1-1/2 cups) |
INSTRUCTIONS
In a large bowl, beat together butter, brown sugar and granulated sugar until light and fluffy. Beat in eggs, one at a time, until smooth. Add vanilla. (In food processor, combine butter, brown and granulated sugars in work bowl; process until light and fluffy. Add aggs and vanilla; process until smooth, scraping down sides.) In separate bowl, combine flour, oats, baking soda and salt. Stir into butter mixture to form sticky dough. Stir in raisins, chocolate chunks and pecans. (Add dry ingredients to butter mixture in food processor; pulse with on/off motion just until mixture forms a soft ball. Transfer to bowl; stir in raisins, chocolate and pecans.) Drop mixture by tablespoons onto greased baking sheet about 2 inches apart. Bake in preheated 375F oven about 10 to 12 minutes or until golden. Partially cool on baking sheet before lifting on to rack to cool completely. Posted to MC-Recipe Digest V1 #208 Date: Mon, 19 Aug 1996 20:20:05 -0400 From: Anne Evans <aevans@user.rose.com> NOTES : "I guarantee these superb cookies made with rolled oats, raisins, nuts and chocolate will be a hit with the kid in anyone! Substitute 2 cups of large semi-sweet chocolate chips for bittersweet chocolate, if desired. You can make these into giant cookies by dropping batter onto baking sheets in larger amounts. The food processor method (my preference) is given in brackets." -- Marion Kane of the Toronto Star.
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