IIIIIIIIIIIIt's SUPERBOWL weekend!
And that means football, friends, and of course...food! I've already begun to plan for the little get together at our house this Sunday, and I can imagine that most people are like me: What to make?! Believe me, I've been brainstorming food spreads all week and I think I've finally decided on what we'll be having...but we can get to that another time. Anywho! To help out in any way I can, I'm posting a go-to recipe that will fit in any SuperBowl party setting. And don't think for one second that a store-bought cookie could ever replace the recipe I'm about to hand out. Trust me on this one.
Huge, chocolatey, chewy. This is NOT your standard cookie. Please, indulge. .
Not Neiman Marcus' Chocolate Chip Cookies
2 c. old-fashioned rolled oats
2 c. all purpose flour
1 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
1 c. unsalted butter, at room temperature
3/4 c. packed light brown sugar
1/2 c. sugar
2 tbsp. light corn syrup
2 large eggs
2 tsp. vanilla extract
2 c. semisweet chocolate chips
1 3-1/2 to 4 oz. bar top-quality milk chocolate, coarsely grated or finely chopped
1 c. chopped walnuts or pecans (optional)
- Heat oven 350°F. Move racks to upper third of oven. Grease baking sheets or coat with nonstick spray.
- In food processor or blender, grind oats to very fine powder. In a large bowl, thoroughly stir together oats, flour, baking powder, baking soda, and salt; set aside.
- In large bowl, with electric mixer on medium speed, beat butter until light and fluffy. Add brown sugar, sugar and corn syrup and beat until well blended and fluffy. Add eggs and vanilla extract and beat until evenly incorporated. Beat in half of flour mixture. Beat or stir in chocolate chips, grated or chopped chocolate and walnuts or pecans. Beat in remaining flour mixture until evenly incorporated. Let stand 5 to 10 minutes or until dough firms up just slightly.
- Divide dough into quarters. Divide each quarter into 5 or 6 equal portions. Shape into balls with lightly greased hands. Place on baking sheets, about 3 inches apart. Pat down balls to 1-inch thick.
- Bake 9 to 12 minutes or until tinged brown and just beginning to firm up in centers. Transfer baking sheet to wire rack and let stand until cookies firm up slightly (about 3 to 4 minutes). Transfer cookies to wire rack and let cool completely.
Yield: 20 to 24 cookies