LEARN ABOUT IT

Okay I am a little biased but this recipe I have been told my many is the best chocolate chip cookie recipe. 

Not only do these chocolate chip cookie disappear immediately I am always asked for the recipe in which I usually reply, hey just let me know when you want cookies and I will get you some.

Yes, I am a little picky about giving this out to friends, family and local people because it has won blue ribbons at local fairs not only one year but several years at different fairs and contests.

Here is it:

• 2 sticks margarine, softened
• 1 cup white sugar
• 1 cup packed brown sugar
• 2 eggs
• 1 1/2 teaspoon vanilla extract (make sure this is real)
• 2 cups all-purpose flour
• 2 1/2 cups old fashioned oatmeal
• 1/2 teaspoon salt
• 1 1/2 teaspoon baking powder
• 1 1/2 teaspoon baking soda
• 3 cups semisweet chocolate chunks (use a really good chocolate for this-extra dark and 60% cocoa if possible-make sure it is not bitter by tasting a little.  Some 60% are good and some are too bitter with no fat content) 
• 1 cup chopped pecans
• 1/2 cup toffee bits 

You can absolutely use butter instead of the margarine, however, these cookies are popular because they stay thick instead of flatening out and getting too crispy.

I like to find a really good extra dark chocolate.  It tones down the sugar a bit to give these a rich taste.

DIRECTIONS

1. Preheat oven to 375 degrees F . Put oatmeal into a food processor and pulse the oats into a fine flour.
2. In a large bowl, cream together margarine and the sugars. Beat in the eggs one at a time-DO NOT OVERBEAT.  (Note:  I like to do this by hand to just blend until the eggs are mixed with the margarine.  It will make the eggs tough if you beat them too long.  Fold in the vanilla. In a separate container, mix flour, oat flour, salt, baking powder, and baking soda. Sift dry ingredients into creamed butter and sugar slowly.  This part should definitely be stirred.  DO NOT BEAT in the ingredients.  When adding the dry ingredients do smaller portions.  Add chocolate chunks, pecans and toffee.
3. Shape to about the size of a small golf ball or 1 1/2 in across and place them on an ungreased cookie sheet.  You can use a silpat or also a baking stone.  Bake for 6 to 8 minutes in the preheated oven.

Remove to a wire rack immediately after removing from the oven to keep the cookies from cooking further from sitting on a hot baking sheet.

Let me know how you like them and any modifications you make. Give comments.
This recipe was changed from my mother’s recipe who had changed the recipe she had from her mother before that.