Recipe: Rocky Mountain-Chip Cookies

Look at these cookies. Look at them.

Okay. So our relatives and their on again off again contact invite us over for a family lunch, and I say. Well. That's rather nice. I'll bring some baking! I was divided between trying a new challenging recipe that could be considered amazing if executed properly, or keeping everyone happy and safe and making cookies.. As there are finals that need to be studying for, I went the easier root this time. Who doesn't like a good cookie~ I spent at least an hour sifting through "the best chocolate chip cookies" recipes, without much satisfaction. I was going to attempt winging it, taking the best suggestions I saw from each recipe, and then throwing it together, but then I found an old yellowed recipe printout of a cookie recipe given to me from a childhood friends nanny. Hah. Why not. It was printed out already, I wouldn't have to follow a recipe while looking at my laptop.

How they turned out so wonderful, I simply do not know. But the combination of quick oats and walnuts give it an excellent texture against the chocolate. On top of that I added some dark chocolate chunks on top of the chips. Nice.

These cookies has nice crispy outer, and get chewier as you bit into them. The chewy is contrasted by bites of walnuts. Not too sweet, yet just sweet enough.

If I would change anything, perhaps more walnuts. But that's really your call.

Rocky Mountain-Chip Cookies:

Ingredients:

• 1/2 cup margarine, room temperature
• 1/2 cup unsalted butter, room temperature
• 1 cup packed dark brown sugar
• 1 cup granulated sugar
• 2 large eggs
• 2 tablespoons milk
• 2 teaspoons vanilla
• 2 cups unbleached all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon salt
• 2 cups quick-cooking oats
• 300g package semi-sweet chocolate chips
• 1 cup coarsely chopped walnuts (toasted optional)

Directions:

Optional first step: Chop up and toast the walnuts. Watch carefully so they do not burn.

1. Preheat oven at 350 F. Beat margarine, butter, granulated sugar and brown sugar in large bowl until light and fluffy.

2. Beat in eggs, one at a time.

3. Add milk and vanilla. Beat until blended.

4. In separate bowl, sift together flour, baking powder, baking soda and salt. Incorporate into butter mixture, mixing as you go.

5. Stir in oats. Fold in chocolate chips and walnuts.

6. Cover and refrigerate dough for at least one hour.

(I recommend overnight)

7. Shape generous tablespoon sized balls, (If larger, increase the time by a couple of minutes), and flatten slightly into rounded disks. Place 2 inches apart on greased baking sheets.

8. Bake in 350F oven for about 10minutes, or just until edges are slightly browned.

(I rotated the pan halfway through time to promote even baking, and leaved them in a few minutes longer than the 10 minute suggestion. I tried 10 minutes, and the cookies were fine, but a little pale).

9. Remove from oven and let the cookies cool on the baking sheet for at least three minutes before transporting to a wire rack to cool.

10. Devour. Best eaten right after cooled. Gooey chocolate. Yus.

OM NOM NOM.