Multi-Chip Oatmeal Cookies

By srumbel

These cookies are crunchy and crisp on the outside, but chewy on the inside. I form them into balls, put them on parchment paper, slightly smash them, and freeze them. When frozen, I then transfer them to freeze-proof containers or storage bags. When I want a fresh-baked cookies, I bake one on parchment paper...oh, so good!
from kittyskozykitchen.com

Ingredients

• 1 cup (2 sticks) butter
• 1 cup granulated sugar
• 1 cup light brown sugar, firmly packed
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 1/4 teaspoons salt
• 2 large eggs
• 1 teaspoon vanilla
• 2 1/2 cups old-fashioned rolled oats
• 2/3 cup white chocolate chunks or chips
• 2 cups flour
• 1 cup cinnamon chips (peanut butter or butterscotch chips would be good, too)
• 1 cup semi-sweet chocolate chips
• 1 1/2 cups chopped pecans or walnuts

Preparation

Step 1

Preheat your oven to 375 degrees. Lightly grease (or line with parchment) four baking sheets, or as many as you have.

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 cinnamon chips, chocolate chips, and chopped walnuts.

Drop the dough by tablespoonfuls, 2" apart, onto the prepared baking sheets. ( I use an ice cream scoop for large cookies).

Bake the cookies for about 12 minutes, until they're just set. (The large cookies will take a few extra minutes). They may be barely starting to brown around the edges.

Remove the cookies from the oven, and cool.

NOTES:

This is a great way to use up those partial bags of chocolate, cinnamon, white chocolate, butterscotch or peanut butter chips that you may have in your pantry!

Yield: 5 dozen or about 36 ice cream scoop size cookies