Return to Content

Double Chocolate Chip Cookies

Double Chocolate Chip Cookies
0 votes, 0.00 avg. rating (0% score)
by in Apr 2004

Yield: 50 to 55 cookies

From the Inn at Crystal Lake, North Conway, NH

Ingredients:

  • 2-1/2 cups oatmeal
  • 2 cups flour
  • 1/2 teaspoon salt
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 cup (2 sticks) butter
  • 1 cup sugar
  • 1 cup brown sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 12 ounces semisweet chocolate chips
  • 1 (4-ounce) Hershey chocolate bar, melted
  • 1-1/2 cups chopped walnuts or pecans

Instructions:

Preheat oven to 350 degrees. Blend oatmeal in a blender until it becomes a fine powder. In a mixing bowl, combine oatmeal, flour, salt, baking powder, and baking soda together, then set aside.

Cream butter and sugars together, then add eggs and vanilla extract. Add dry ingredients and mix well. Add melted Hershey bar and mix to completely incorporate. Stir in chocolate chips and nuts.

Roll into 1-inch balls and place 2 inches apart on a cookie sheet. Bake 10 minutes.
Updated Wednesday, March 3rd, 2004

Bring New England Home Get a 1 year of Yankee Magazine for only $10!

In this issue: 
  • 80 Gifts New England Gave to America
  • 7 Scenic Wonders of Fall
  • The Mother of Good Cooking: Fannie Farmer
Subscribe Today

Browse Similar Recipes

No comments yet.

Leave a Reply

We reserve the right to remove or edit comments that are offensive or disrespectful to our readers and/or writers, cannot be verified, lack clarity, or contain profanity. Your comments may be republished by Yankee Magazine across multiple platforms.

Register Sign In

©2015, Yankee Publishing Inc. All Rights Reserved.
Yankee Publishing Inc., | P.O. Box 520, Dublin, NH 03444 | (603) 563-8111