Rarely does a single recipe become worthy of its own blog post; but this is the exception. These are by far THE best chocolate chip cookies…EVER! Inspired by Mrs. Field’s use of ground oatmeal, this recipe will make you famous with friends and family. And while the Sephra chocolate chips are not a must – they really do make a huge different. The Sephra chips stay a bit melty in the baked cookie, making them irresistable and so delicious you won’t believe it. My husband has one rule in our house from which he will not vary – he is allowed to eat as many of these cookies on baking day as he wants!
SEPHRA CHOCOLATE CHIP COOKIES
2 cups butter
2 cups sugar
2 cups brown sugar
2 tsp. vanilla
5 cups flour
5 cups ground oatmeal (measure before grinding)
Put a small amount of oatmeal at a time in the blender until it turns to powder.
1 tsp. salt
2 tsp. baking soda
2 tsp. baking powder
Mix all ingredients together.
24 oz. Sephra dark chocolate chips
8 oz. Sephra milk chocolate chips
3 cups chopped nuts (any kind will do, however, I use walnuts; it’s optional, I don’t always use them.)
Roll into golf-ball size balls. Bake 2 inches apart on an ungreased cookie sheet.
Bake at 375 degrees for 10-12 minutes. We prefer them chewy so I usually take the cookies out when they look slightly underdone and shiny on top. Then once they cool they are chewy, not crispy.