If you give a mouse a cookie… Posted August 21, 2014


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.


Harrington House Cookies

1 cup plus 2 tablespoons unsalted butter, softened
3/4 cup brown sugar
3/4 cup white sugar
2 eggs
2 teaspoons vanillaHarrington House Cookies
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.