It’s cookie week! Christmas is just about a week away and we all want cookies for Christmas, right? I can’t tell you how many people I talked to the last couple of days who spent their weekend doing the same as me – mixing, stirring, dropping, baking, cooling, cutting and eating cookie after cookie. My entire dining room table is right now filled with plates of cookies, tins of cookies, boxes of cookies and there are even some cookies in my refrigerator. This first cookie I’m sharing with you, Chunk Wild Cookies, I first made around Thanksgiving and loved them so much, I made a whole other batch again on Saturday.
Oatmeal and white chocolate chips are blended until ground and mixed into the batter giving every bite a white chocolate-oatmeal undertone. The addition of peanut butter chips, semisweet chocolate chips, and walnuts make these cookies even more decadent. If your preference is oatmeal cookies, peanut butter cookies or chocolate-chip cookies you’ll probably like these which are a combination of all three. Just be warned, the dough is thick so be prepared to use some elbow grease mixing in all those chips and it makes A LOT. I used a cookie dough scoop and it made about 4 dozen decent sized cookies. Make them smaller and the dough will easily give you 5 dozen. But don’t worry…these are soo good, they’ll all get eaten.
Just a warning – NONE of the cookies I post this week are healthy or lowfat…sorry!
Beat together the butter, sugars, baking powder, baking soda, and salt. Beat in the eggs and vanilla.
Using a blender or food processor, process the oats with the white chocolate until the oats are finely ground, and the chocolate is mostly ground; a few small chunks are OK.
Add the oats and flour to the butter mixture, then stir in the peanut butter chips, chocolate chips, and chopped walnuts.
Drop the dough by tablespoonfuls, 2″ apart, onto the prepared baking sheets.
Bake the cookies in a 375°F heated oven for about 12 minutes, until they’re just set.
Overall Rating: Love It
Source: King Arthur Flour website