Texas Chocolate Chip Cookies

photos by Emily Hale

Named so because of their size, but possibly because of the extra chocolate too (chips plus grated chocolate bar). They're so good. The oatmeal is blended before added to the dough, so it adds a little texture (and nutrition I suppose) without the chewiness of the whole oats. This recipe came from Jon's family who I think got it from a local news station.

Texas Chocolate Chip Cookies

1 C butter
1 C sugar
1 C brown sugar
2 eggs
1 tsp vanilla
2 C flour
2 C oatmeal
1/2 tsp salt (I like a little more salt in my cookies so I used 3/4 tsp)
1 tsp baking powder

1 tsp baking soda

12 oz semi sweet chocolate chips
1 (4 oz) milk chocolate bar

Preheat oven to 375 (our oven tends to be hot so I would bake at 350, it's your call). Measure oatmeal, then blend it using a food processor or blender until fine powder. Whisk together the oatmeal, flour, salt, baking powder and soda. Set aside. Cream sugars and butter together in mixer. Mix in eggs and vanilla. Slowly add dry ingredients until combined. Grate chocolate bar and stir into batter along with the chocolate chips. Roll into large balls, or use a large scoop, making large enough to fit only 5 - 6 on each pan. Leaving 2 inches between cookies because they spread out, press balls slightly down on cookie sheet. Bake for 10 to 12 minutes or until very lightly golden brown.