More Cheese More Chocolate

After my last batch of chocolate chip cookies, I was so in love that I thought I’d never try another chocolate chip cookie recipe in my life.  The batch quickly disappeared, but so did my desire to forever be exclusive with Chocolate Chip Pecan Cookies.  It’s not that there was anything wrong with those cookies; they were the best chocolate chip cookies that I’d ever made.  I just like variety – different textures, different amounts of chocolate, different additions.  I’m not ready to be exclusive with any chocolate chip cookie just yet.

I returned to the Midwest Living article on the best chocolate chip cookies and decided to make the ones that earned top honor.  These cookies contain a double dose of chocolate and a healthy amount of rolled oats, both good qualities.  They’re also gigantic, which, coupled with the fact that their real name is pretty wordy, is why I dubbed them “Monster Chocolate Chip Cookies.”

Lindsay’s Chocolate Cafe Chocolate Chip Cookies (a.k.a. Monster Chocolate Chip Cookies)

From Midwest Living, April 2010

*Amounts adjusted to make a half batch*

• 1 1/4 cup rolled oats
• 1 cup all-purpose flour
• 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/2 cup butter, softened
• 1/2 cup granulated sugar
• 1/2 cup packed brown sugar
• 1 egg
• 1/2 tsp vanilla
• 1 cup semi-sweet chocolate chips
• 2 ounces milk chocolate bar, grated
• 3/4 cup chopped walnuts or pecans

• Preheat oven to 375.
• Mix the oats, flour, baking powder, baking soda and salt in a medium bowl.
• Beat the butter in the bowl of an electric mixer for 30 seconds.  Add sugars, and beat until combined, scraping down the sides of the bowl as needed.  Beat in egg and vanilla until combined.  Beat in as much of the flour mixture as you can, stirring any remaining bits by hand.  Add chocolate chips, grated chocolate, and nuts.  Stir to combine.
• Use a cookie or ice cream scoop to drop 3 tbsp balls of dough a few inches apart onto an ungreased cookie sheet.

• Bake for 9 to 10 minutes, until edges are lightly browned.  Cool on cookie sheet for one minute before transferring to a wire rack.