3/4 cup butter or hard margarine, softened.
1/2 cup brown sugar, packed.
1/2 cup white sugar.
2 large eggs.
1/2 tsp vanilla extract.
1 + 1/4 cups quick rolled oats, processed in blender for 10 to 15 seconds.
1 cup all purpose flour.
1/2 tsp baking soda.
1/2 tsp baking powder.
1/4 tsp salt.
1 cup semi sweet chocolate chips.
3/4 cup chopped pecans.
2 sweet chocolate baking squares, grated.
Cream butter and sugars in large bowl. Add eggs one at a time, beating well after each addition. Add vanilla, beat until smooth.
Combine oats, flour, baking powder, salt in soda in smaller bowl. Add to margarine mixture in two additions, mixing well after each addition until no flour remains.
Add chocolates. Mix well. Roll into 1+1/4 inch balls, arrange about 2 inches apart on greased cookie sheets. Bake at 375F for about 10 minutes, or until edges are golden. Let stand on cookie sheets for 5 minutes before removing to wire racks to cool completely. Makes 60 cookies.
I only got about 32 cookies, maybe i made them to big. I used a mini ice cream scoop to measure them out. I skipped the pecans and only used 1 square of chocolate; as it was messy and difficult to grate. I thought the batter looked an awful lot like ice cream, yum!
These cookies taste good, they are quite chocolaty, and they are still soft today. I took a sample to K's birthday party yesterday afternoon and everyone who tried them said they were delicious.
Today i am trying out my Mango BBQ Sauce with a piece of chicken for dinner. I am glad i do not have to go to work until late today, when i took the chicken out of the freezer yesterday afternoon to coat a piece in the sauce, i accidentally left the rest of the box on the counter. By the time i got home last night, it was all thawed. I cursed myself and threw the box into the refrigerator, and this morning i have time to bake a half dozen pieces of chicken to go back into the freezer. Good thing is, when i want chicken for the next couple of weeks it will be a bit quicker. I will pay more attention from now on :-)
Happy Monday, everyone!