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Category: Cookies
Prep Time: Cook Time: Total Time:
1 cup hazelnuts
1 cup walnuts
1 cup pecans
2 cups unsalted butter, at room temperature
2 cups sugar
2 cups dark brown sugar
4 large eggs
1 tablespoon vanilla
4 cups unbleached all-purpose flour
5 cups oatmeal
8 ounces milk chocolate
1 1/2 teaspoons kosher salt
2 teaspoons baking powder
2 teaspoons baking soda
One bag (approximately 12 ounces) white
chocolate chips
One bag (approximately 12 ounces) bittersweet
or semisweet chocolate chips
Preheat the oven to 375 . Put the hazelnuts in single layer on a baking sheet, then put the sheet in the oven and toast the nuts until their skins have begun to crack and the nuts are fragrant and lightly browned, five to 10 minutes. Wrap the hazelnuts in a lint-free towel or old pillowcase and let them rest until they are cool enough to handle. Massage the nuts in the towel or pillowcase to loosen as much of the skin as possible. Discard the loosened skins and chop the hazelnuts very coarsely. Toast the walnuts and pecans separately (because the times may differ) until they are lightly browned. Let them cool, then chop them very coarsely and set them aside with the hazelnuts.
Cream the butter and sugars and add the eggs and vanilla. Place the oats and milk chocolate in the bowl of a food processor and grind them to a fine powder. Combine this powder with the remaining dry ingredients and mix them into the butter/egg/sugar mixture. Stir in the nuts and chocolate chips. Form dough into golf-ball-size balls and bake for 15 to 20 minutes. Cookies are best if they are slightly underdone. Makes two to three dozen cookies.
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THREE CHOCOLATE THREE NUT COOKIES
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Category: Cookies
Prep Time: Cook Time: Total Time:
1 cup hazelnuts
1 cup walnuts
1 cup pecans
2 cups unsalted butter, at room temperature
2 cups sugar
2 cups dark brown sugar
4 large eggs
1 tablespoon vanilla
4 cups unbleached all-purpose flour
5 cups oatmeal
8 ounces milk chocolate
1 1/2 teaspoons kosher salt
2 teaspoons baking powder
2 teaspoons baking soda
One bag (approximately 12 ounces) white
chocolate chips
One bag (approximately 12 ounces) bittersweet
or semisweet chocolate chips
Preheat the oven to 375 . Put the hazelnuts in single layer on a baking sheet, then put the sheet in the oven and toast the nuts until their skins have begun to crack and the nuts are fragrant and lightly browned, five to 10 minutes. Wrap the hazelnuts in a lint-free towel or old pillowcase and let them rest until they are cool enough to handle. Massage the nuts in the towel or pillowcase to loosen as much of the skin as possible. Discard the loosened skins and chop the hazelnuts very coarsely. Toast the walnuts and pecans separately (because the times may differ) until they are lightly browned. Let them cool, then chop them very coarsely and set them aside with the hazelnuts.
Cream the butter and sugars and add the eggs and vanilla. Place the oats and milk chocolate in the bowl of a food processor and grind them to a fine powder. Combine this powder with the remaining dry ingredients and mix them into the butter/egg/sugar mixture. Stir in the nuts and chocolate chips. Form dough into golf-ball-size balls and bake for 15 to 20 minutes. Cookies are best if they are slightly underdone. Makes two to three dozen cookies.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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