I almost always have cookies for my guests and while variety is the spice of life, these seem to be the guest favorite. I recently had a guest request this recipe and while I was at it, decided to share it broadly. In a previous life I used to make basic oatmeal cookies and add chocolate chips but I discovered a recipe for what was titled “Cookie Shop Cookies” and have adapted it to my tastes and, I hope, yours.
1 cup plus 2 tablespoons unsalted butter, softened
3/4 cup brown sugar
3/4 cup white sugar
2 teaspoons vanilla
3/4 cup whole oats
2 1/2 cups Ghirardelli 60 percent cacao chocolate chips
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
2 1/2 cups flour
3/4 cup chopped pecans
Cream butter and sugars in electric mixer until light and fluffy. Add eggs one at a time and beat well. Add vanilla.
Combine flour with powder, soda and salt.
In a food processor grind oats and 3/4 cup of chips. Add to egg/sugar mixture. Add other dry ingredients and mix well. Fold in remaining chips and nuts.
Drop by tablespoon full on parchment paper covered cookie sheet. Bake at 375 degrees for 8-10 minutes or until lightly browned. Cool on racks
This dough keeps in the refrigerator for 3-5 days and freezes well so you can make small batches and have them fresh. Makes about 2-3 dozen.