"Outrageous" Chocolate-Oatmeal Chipper

"Outrageous" Chocolate-Oatmeal Chipper
 
 Categories: Butter, Egg, Chocolate, Cookies
 
 1 1/2 cups of rolled oats
 1 Stick of unsalted butter, at room temperature
 1/2 cup of granulated sugar
 1/2 cup of light brown sugar, firmly packed
 1 Egg
 1 teaspoon of vanilla extract
 1 cup of all-purpose flour
 1/2 teaspoon of baking powder
 1/2 teaspoon of baking soda
 1/4 teaspoon of salt
 2 ounces of semisweet chocolate chips,
 3 ounces of chocolate, chopped
 3 ounces of white chocolate, chopped
 1/2 cup of blanched almonds, chopped

Instructions:

"The name of these triple chocolate cookies says it all- or almost. Serve them only to guests who you don't want to have leave- ever!" 1. Preheat the oven to 375ºF.F. 2. Place 1 1/4 cups of the oats in the container of a food processor, and process until fine, 1 minute. 3. Beat the butter with both sugars in the large bowl of an electric mixer until smooth.

Beat in the egg and vanilla. 4. Combine the processed oats with the flour, baking powder, baking soda, and salt. Slowly add to the butter mixture. Then stir in the remaining 1/4 cup oats, the chocolates, and the almonds. 5. Drop the dough by spoonfuls onto the ungreased baking sheets, and bake until golden brown, about 10 minutes. Cool slightly on the sheets before removing. Makes about. 40 cookies

Recipe By: The Grains Cookbook by Bert Greene