Chocolate Chip Cookies

By PeachyCallahan • February 11, 2011 • 0 Comments

⎙

Author Notes: These cookies are kind of a big deal. It's my grandmother's recipe. She has many leather bound books... But seriously, make them and you'll never go back to oatmeal-less variations. And people will love you.

You can use whatever "strengths" of chocolate you want; I roll exclusively with semi-sweet myself. For the 8 ounces grated chocolate, you can alternatively shave baking chocolate with a knife instead of grating if you hate grating chocolate. The batter won't be as chocolatey throughout, but it's still tasty, and it's easier to judge browning. - PeachyCallahan

Makes 6 dozen. yes, you want that many.

1 pound butter
2 cups brown sugar
2 cups sugar
4 eggs
2 teaspoons vanilla
8 ounces semi sweet chocolate, grated
5 cups quick cooking oatmeal, ground to powder
4 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon salt
24 ounces chocolate chips
3 cups chopped roasted pecans, optional

Preheat over to 375
Cream butter and sugars together
Add eggs, vanilla, and grated chocolate
In a separate bowl, combine ground oatmeal, flour, soda, and salt.
Gradually add flour mixture to creamed mixture, combining well.
Add chocolate chips and nuts, if using.
If baking: Place golf-ball sized mounds 2" apart on an ungreased cookie sheet. Bake 6-10 minutes or until edges are solid and just beginning to brown. Allow to cool on cookie sheet until firm(ish).
If freezing: place golf-ball sized mounds on a cookie sheet and freeze until no longer sticky. Store in an airtight container in the freezer. Bake without thawing as described above. Cooking time is usually about 2 minutes more.

Tags: freezes well, serves a crowd