The Shelburne Inn | An Historic Boutique Hotel on the Long Beach Peninsula

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Welcome Home Cookies

1 cup unsalted butter, room temp

2/3 cup quick cooking oats, blended in blender to a flour consistency

1 cup granulated sugar

3 cups unbleached flour

1 cup dark brown sugar, packed

1 teaspoon baking soda

2 teaspoons vanilla extract

1 teaspoon salt

2 extra large eggs

24 oz. semisweet chocolate chips

2 cups chopped walnuts or pecans, toasted

Preheat oven to 325°. In a large bowl, beat together the butter, the granulated sugar and the dark brown sugar with an electric mixer until light and creamy, about 3 minutes. Beat in the vanilla and the eggs until smooth.

In a medium bowl, combine the flour, baking soda and salt. Gradually beat the flour mixture into the butter. Mix in the chocolate chips and nuts.

Using a small ice cream scoop or a ¼ cup measure, drop the batter onto greased cookie sheets, allowing 3 inches in between each one for spreading. Bake for about 10 minutes, or until light golden brown. Let cool on the baking sheet before removing to a rack to cool completely.

Posted by on August 10, 2009.

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Categories: Desserts, Recipes

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