Though there is still little relief from the heat, August's approach signals some weather. As the earth rotates and puts Arizona into the "Autumn" sector of the universe, it becomes OUR turn for weather: and they give it a lovely name: the Monsoon. We've only gotten a taste so far. But, it is enough to whet the appetite. This shift in season gave rise to an appetite for cookies. The best chocolate chip cookies in the world--their secret?--ground oats and grated chocolate bar. So very chewy, so very chocolaty.
This is from Nancy Baggett's (the queen of cookies, really) cookbook, "The All-American Cookie Book". It is the best all-around cookie cookbook out there.
2 cups old-fashioned rolled oats
2 cups all-purpose white flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt1 cup (2 sticks) unsalted butter, slightly softened
3/4 cup packed light brown sugar
1/2 cup sugar
2 tablespoons light corn syrup
2 large eggs
2 teaspoons vanilla extract
2 cups (12 ounces) chocolate morsels
1 3 1/2-4-ounce bar top-quality milk chocolate coarsely grated or finely chopped
1 cup (4-ounces) chopped walnuts or pecans (very optional (I never put nuts in my cookies--it interrupts the bite))
Preheat oven to 350 degrees F. Grease several baking sheets or line with parchment paper.
In a food processor, grind the oats to a very fine powder. In a large bowl, thoroughly stir together the oats, flour, baking powder, baking soda, and salt; set aside. In another large bowl, with an electric mixer on medium speed, beat the butter until light and fluffy. Add the brown sugar, sugar, and corn syrup and beat until well blended and fluffy. Add the eggs and vanilla and beat until evenly incorporated. Beat in about half of the flour mixture. Beat or stir in the chocolate morsels, grated or chopped chocolate, walnuts or pecans (if you must), and remaining flour mixture until evenly incorporated. Let stand for 5-10 minutes, or until the dough firms up just slightly.
Shape into balls, place on baking sheet, pat down to 1 inch thick. Bake for 9-12 minutes BE CAREFUL NOT TO OVER BAKE (I always take them out just before they seem done).
Enjoy with an ice-cold glass of milk--really, I put the glass full of milk in the freezer for about 10 minutes before serving with my cookie--and watch the winds whip dust and droplets in the air outside your window.