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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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