Giant Chocolate Chip Cookies

If your New Year’s resolution is to limit yourself to one cookie, I have the cookie for you!

1½ cups old-fashioned oats (not instant or quick oats)
1½ cups flour
1 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
1 cup butter, softened
1 cup sugar
1 cup brown sugar
2 eggs
2 tsp vanilla extract
2 cups semisweet chocolate chips (milk chocolate, dark chocolate, or white baking chips, or use a mix)
1 cup chopped toasted pecans, walnuts or macadamia nuts

Preheat oven to 350°.  Place oats and 1/2 cup flour in food processor, blend until oats are almost ground.  Transfer oat mixture to medium bowl.  Mix in remaining 1 cup flour, baking soda, baking powder, and salt.

Using electric mixer, cream butter, sugar, and brown sugar.  Add eggs and vanilla, beat until well blended.  On low, beat in dry ingredients just until blended (do not over beat).  Stir in chocolate chips.

Drop batter by 1/4 cupfuls onto cookie sheets, spacing evenly, 6 mounds per sheet.  Press down slightly with bottom of drinking glass dipped in sugar.  Bake cookies 8 minutes, turn cookie sheet around and continue baking until golden brown, about 4 to 5 minutes longer.  Cool cookies on sheets for 2 minutes then transfer to wire racks and cool completely.

If you are interested in Demarle bakeware and kitchen tools such as the Silpat & Perforated Baking Sheet please visit mydemarleathome.com/kristenparker or simply click on the Demarle at Home logo below.

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