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the yummy cookie

November 12, 2009

If you’re familiar with the Greek system, you’re familiar with little sisters. My second little sister, Rachel, liked baking even as an 18 year old. At the time, I thought she was crazy. Who baked when there were boys to kiss, beers to drink, classes to sleep through? She did. And she always brought these cookies to the house. 70 girls, huge, gooey cookies, and Thursday night TV. Excellent combination.

These are some humongous cookies. I usually cut the recipe in half and get 30 very large cookies. The dough freezes really well too. The key with these is not baking them longer than 10 minutes. They won’t look done at all, but let them cool on the baking sheet for another 10 minutes and they will be amazing.

Rachel’s Yummy Cookies
makes 48 gigantic cookies

3 cups rolled oats
1 cup semi sweet chocolate chips
4 sticks butter, softened
2 cups sugar
2 cups light brown sugar
4 eggs
2 t vanilla
4 cups AP flour
2 t baking powder
2 t baking soda
1 t salt
2 cups milk chocolate chips
1 cup white chocolate chips
1 cup toffee bits (heath brand)

Heat oven to 375 degrees.

In a food processor, grind oats as fine as you can. Add semi sweet chocolate chips, blend fine.

Cream butter and sugars for 5 minutes, until light and fluffy. Add eggs and vanilla, blend well. Add flour, baking powder, baking soda, and salt. Scrape down sides of the bowl. Add oat-chocolate mixture. Mix in remaining ingredients by hand.

Using a large cookie or ice cream scoop, place 6 balls of dough greased cookie sheet. Bake on center rack for 10 minutes. Cool 10 minutes on cookie sheet, then transfer to cooling rack. Best enjoyed warm (microwave them for 10 seconds!).

I’d include a picture with this post but…we ate all of the cookies. Next time, my friends, next time.

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