The PG is reprinting this recipe from Mary Alice Gorman because it so delicious. Although her kids prefer the recipe on the chocolate chip bag, she likes this one better. And, as a finalist in the Girl Scout chocolate chip cooking contest at Equitable Light when she was a kid, "I am the expert," she says. Toasted nuts and oatmeal make these cookies good for you as well as delicious. It's quickly mixed in the food processor.
For 48 cookies:
3/4 cup quick-cooking oatmeal
1 cup pecans
1 cup butter
1/2 cup sugar
3/4 cup firmly packed light brown sugar
2 large eggs
1 teaspoon vanilla extract
1 1/2 cups flour
3/4 teaspoon salt
1 teaspoon baking soda
9 ounces semisweet chocolate chips
For 70 cookies:
1 cup quick-cooking oatmeal
1 1/2 cups pecans
1 1/2 cups butter
2/3 cup sugar
1 cup firmly packed light brown sugar
2 large eggs
1 1/2 teaspoons vanilla extract
2 cups flour
1 teaspoon salt
1 1/2 teaspoons baking soda
12 ounces semisweet chocolate chips
Preheat oven to 350 degrees, and place rack in center. Toast oatmeal and pecans on baking sheet until lightly browned, about 1 minute. (Don't skip this step -- it makes all the difference.) Remove and reserve. Turn oven up to 375 degrees.
Cut butter into 1-inch pieces. Use metal blade to process with both sugars until smooth, about 2 minutes. Scrape work bowl as necessary. Add eggs and vanilla and pulse until just mixed, about 6 times.
Add pecans, flour, salt, baking soda and half the oatmeal. Pulse until mixed, about 8 times. Remove to large bowl, add remaining oatmeal and chocolate chips and stir to mix. Drop by rounded teaspoonfuls onto greased baking sheets 1 inch apart and bake until golden brown, about 11 minutes. Makes 2 1/2-inch cookies.
Mary Alice Gorman
Sunday, April 23, 2000
