No-Fail Chocolate Chippers

Bon Appetit Tastes of the World, p. 92

2 cups old-fashioned rolled oats

1 ¾ cups all-purpose flour

1 teaspoon baking soda

½ teaspoon salt

½ cup (1 stick) butter, room temperature

1 cup (packed) golden brown sugar

½ cup sugar

2 large eggs

1 teaspoon vanilla extract

1 cup chopped walnuts

1 11.5-ounce package (about 2 cups) milk chocolate chips

Preheat oven to 375F. Finely grind oats in processor. Add flour, baking soda and salt and blend 5 seconds.

Beat butter and both sugars in large bowl until well blended. 

Screw the first steps. I just started out creaming the butter and sugars and then dumped everything else in. Who wants to eat ground oats?

Beat in eggs and vanilla. Mix in dry ingredients. Mix in walnuts and chocolate chips.

Holy chocolate chips, Batman.

For each cookie, form 2 rounded tablespoons dough into ball and place on ungreased baking sheet; flatted slightly. 

These are larger than cookies usually seem to be, but they're all the more awesome because of it.

Bake until edges are golden brown, about 12 minutes. 

YES, she said, drooling a little and hoping that nobody would notice.

Cool on sheets 5 minutes. Transfer to racks; cool completely. 

Ready for the end-of-the-semester department party!

My Rating: 5/5 "These may be the best cookies I've ever made. (And I went through a significant period where cookies were about all I could do.) It's the salt and the oats that do it, I think - especially if you like little twinges of salty in your sweet stuff. You won't regret trying these."