| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
Choco3 |
40 |
servings |
INGREDIENTS
| 1 1/2 |
c |
Rolled oats |
| 1 |
|
Stick unsalted butter; at room temperature |
| 1/2 |
c |
Granulated sugar |
| 1/2 |
c |
Light brown sugar; firmly packed |
| 1 |
|
Egg |
| 1 |
ts |
Vanilla extract |
| 1 |
c |
All-purpose flour |
| 1/2 |
ts |
Baking powder |
| 1/2 |
ts |
Baking soda |
| 1/4 |
ts |
Salt |
| 2 |
oz |
Semisweet chocolate chips; * see note |
| 3 |
oz |
Milk chocolate; chopped |
| 3 |
oz |
White chocolate; chopped |
| 1/2 |
c |
Blanched almonds; chopped |
INSTRUCTIONS
"The name of these triple chocolate cookies says it all- or almost. Serve
them only to guests who you don't want to have leave- ever!"
note: * 2 ounces is about 1/3 cup 3 ounces is about 1/2 cup 1 stick butter
= 8 tablespoons
1. Preheat the oven to 375F. 2. Place 1 1/4 cups of the oats in the
container of a food processor, and process until fine, 1 minute. 3. Beat
the butter with both sugars in the large bowl of an electric mixer until
smooth. Beat in the egg and vanilla. 4. Combine the processed oats with the
flour, baking powder, baking soda, and salt. Slowly add to the butter
mixture. Then stir in the remaining 1/4 cup oats, the chocolates, and the
almonds. 5. Drop the dough by spoonfuls onto the ungreased baking sheets,
and bake until golden brown, about 10 minutes. Cool slightly on the sheets
before removing. Makes about. 40 cookies
Recipe by: The Grains Cookbook by Bert Greene
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