My friend Missy makes the best cookies ever. EVER. She actually had a cookie company for awhile and has dabbled in buying a storefront, but has been too busy with her family at the moment. No matter how hard I've tried, I can't worm any of her top-secret cookies recipes from her. Her peanut butter cookies with chocolate chunks are honestly one of the most delicious things I've ever put in my mouth. I can't think about them right now or I get teared up since she won't give me the recipe.
I know she can't share her cookie company's recipes, so I asked, "Will you make a new one up for my blog??" Either she likes me or got tired of me asking, but either way, she did it!
Soooooo, for your baking pleasure, I present Missy's newest delicious creation! These are the most moist oatmeal-chocolate-chip cookies I have ever had. I know you'll love them. I especially love her tip about reserving a few chocolate chips top put on top of the cookies before baking (it makes them look extra-packed with choc. chips:)). Enjoy!
Not Your Mama's Oatmeal Chocolate Chip Cookies
by Missy Hintze
In a normal blender grind all together:
4 oz. (3/4 C) Whole almonds
8 oz. (about 2 1/3 C) oatmeal
2 oz. (1/4 C) white sugar
In mixer cream:
1 C butter (2 sticks)
12 oz. (1 ½ C) Brown Sugar
1 t. vanilla
1 t. soda
1 t. salt
To creamed mixture add:
Ground oats and almonds
4 oz. (1 C) white flour
12 oz. Semi-sweet chips
3.5 oz. Milk Chocolate bar chopped
Mix all together.
(Reserve some chocolate to top cookies before baking to beautify)
Drop by Tablespoons or cookie scoop onto parchment lined cookie sheet.
Bake in a convection oven 350* 9 min. or until lightly golden. If you do not have a convection oven, bake at 375* for 10 min.
Because of the high brown sugar content – these cookies would be great frozen and then thawed – they become even more chewy.
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