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OxfordPress.com

Oat Chocolate Nut Cookies

Stephanie Edgington makes holiday cookies with her mother each year, now with the help of 2-year-old daughter Alyssa. Her cookie was an oatmeal variation on a chocolate chip cookie with two kinds of chocolate and nuts as well as oatmeal, and multiple tasters appreciated the nutty flavor.

2 1/2 cups quick-cooking oatmeal
1 cup margarine
1 cup sugar
1 cup brown sugar
2 eggs
1 teaspoon vanilla
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
12 ounces semi-sweet chocolate morsels
1 4-ounce chocolate bar, grated
1 1/2 cups chopped pecans or walnuts

Preheat oven to 400 degrees. In a food processor or blender, grind oatmeal into a fine powder and set aside. Cream butter and sugars until fluffy. At low speed add eggs and vanilla. In a small bowl sift together flour, baking soda and baking powder. Alternately add flour mixture and oatmeal to the butter mixture, blending well after each addition. Fold in remaining ingredients. Drop by spoonfuls onto greased cookie sheets, about 2 inches apart. Bake 8 to 10 minutes until lightly golden.