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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
cup (1 stick) margarine, room temperature
cup (1 stick) unsalted butter, room temperature
cup packed dark brown sugar
cup granulated sugar
eggs, lightly beaten
teaspoons vanilla extract
cups sifted unbleached all-purpose flour
teaspoon baking powder
teaspoon baking soda
cups quick-cooking oats
ounces semisweet chocolate chips
cup coarsely chopped walnuts
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.
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.
the dough covered for at least 1 hour.
oven to 350 degrees F. Grease cookie
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.
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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