Rocky Mountain High (Detail)
Rocky Mountain High (Detail)
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La Belle Cuisine - More Cookie Recipes

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Fine Cuisine with Art Infusion

"To cook is to create. And to create an act of integrity, and faith."


Rocky Mountain-Chip Cookies




"Cookies are made of butter and love."
~ Norwegian Proverb

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 Denver, Colorado
Denver, Colorado
Driendl, Jerry
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Rocky Mountain-Chip Cookies
The Silver Palate Good Times Cookbook
Julee Rosso and Sheila Lukins with Sarah Leah Chase, 1985, Workman Publishing Company, Inc.

"We love the way chocolate dresses up these chewy cookies. Be sure
you don't overbake them because they do harden as they cool."

 1/2 cup (1 stick) margarine, room temperature
1/2 cup (1 stick) unsalted butter, room temperature
1 cup packed dark brown sugar
1 cup granulated sugar
2 eggs, lightly beaten
2 tablespoons milk
2 teaspoons vanilla extract
2 cups sifted unbleached all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
2 cups quick-cooking oats
12 ounces semisweet chocolate chips
1 cup coarsely chopped walnuts

1. Cream the margarine, butter and both sugars in a large mixer bowl until light and fluffy.  Add the eggs, milk and vanilla and beat until blended.
2. Sift the flour, baking powder, baking soda, and salt together and add to the butter mixture.  Stir just until blended.  Stir in the oats.  Fold in the chocolate and walnuts.
3. Refrigerate the dough covered for at least 1 hour.
4. Preheat oven to 350 degrees F.  Grease cookie sheets.
5. Shape the dough into balls, using a rounded teaspoon for small cookies or a scant tablespoon for large.  Flatten slightly into rounded disks.  Place 2 inches apart on the prepared baking sheets.  Bake until the edges are slightly browned but the cookies are still white, 8 to 10 minutes.
6. Remove from the oven and let cool on the sheets for 5 minutes.  Remove to wire racks to cool completely.  Makes 100 small or
50 large cookies.

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