This is the “infamous” urban legend recipe. I made it for the first time in high school, and it’s the only CCC recipe I’ve made since then. I love it. And there’s tons of oatmeal, so you can call them health food.
I use a #70 disher for kid-sized cookies and a #24 for adult. It’s a thick dough, so a stand mixer is recommended. A food processor makes quick work of grating the chocolate and chopping the nuts.
The story, in case anyone’s missed it.
Urban Legend Chocolate Chip Cookies
Amounts in parenthesis are 1/2 batch and 1/4 batch, respectively.
2 cups butter (16 oz) (1c – 8 oz, .5c – 4 oz)
2 cups sugar (1c, .5c – 4 oz)
2 cups brown sugar (1 c, .5 c – 3.25 oz)
4 eggs (2, 1)
2 tsp. vanilla (1, .5)
4 cups flour (2, 1)
5 cups oatmeal, blended* (2.5c, 1.25c)
1 tsp. salt (.5, .25)
2 tsp. baking powder (1, .5)
2 tsp. baking soda (1. .5)
24 oz. chocolate chips (12, 6)
1 milk chocolate bar (8 oz.), grated (4 oz, 2 oz)
3 cups chopped pecans or walnuts, toasted** (1.5c, .75c)
*Measure oatmeal and grind in a blender or food processor to a fine powder
**Pre-heat oven to 375 degrees F. Toast chopped pecans on cookie sheet until lightly browned. Set aside.
Cream room temperature butter with both sugars. Add eggs and vanilla. Mix together with flour, oatmeal, salt, baking powder and baking soda. Add chocolate chips, grated Hershey bar and roasted nuts.
Roll into balls and place two inches apart on a cookie sheet.
Bake for ten minutes at 375 degrees F. Makes 120 small cookies or 60 large ones.