10/13/06: Oaty Chocolate Chip Cookies

Source: Staff Meals from Chanterelle by David Waltuck and Melicia Phillips

Makes 4 dozen cookies

1 cup (2 sticks) unsalted butter, at room temperature
1 cup (firmly packed) light brown sugar
3/4 cup granulated sugar
1 teaspoon salt
1 teaspoon baking soda
2 large eggs
2 cups all-purpose flour
2 cups old-fashioned rolled oats (do not use instant oatmeal)
2 cups mini chocolate chips
2 cups whole pine nuts or coarsely chopped pecans (optional)

1. Preheat the oven to 375F. Lightly butter two baking sheets.
2. Place the butter, brown sugar, and granulated sugar in a large bowl and cream the together until light and fluffy. Add the salt and baking soda and mix well to combine. Add the eggs and mix well to combine. Add the flour, 1 cup at a time, mixing to thoroughly incorporate it before adding more.
3. Scrape down the sides of the mixing bowl, then add the oats 1 cup at a time, mixing to thoroughly incorporate them before adding more.
4. Scrape down the sides of the bowl again and add the chips all at once, mixing until incorporated. Add the nuts, if desired, and stir until well mixed. You will have a very thick dough.
5. Drop rounded tablespoonfuls of the cookie dough onto the prepared baking sheets, leaving 2 inches between cookies.
6. Bake until the cookies just begin to brown, about 12 minutes. Let them cool for a few minutes before removing them to a cooling rack.