Nutty and super chocolaty cookies that use three kinds of chocolate chips. If you love chocolate as much as I do, you will love these cookies. Hope they last more than a day!!
Original recipe makes 6 dozen
Ingredients
1 cup blanched slivered almonds, toasted
4 (1 ounce) squares bittersweet chocolate, chopped
1 1/2 cups semisweet chocolate chips
4 (1 ounce) squares milk chocolate, chopped
2 cups rolled oats
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup butter, softened
1 cup packed brown sugar
1 cup white sugar
2 eggs
2 teaspoons vanilla extract
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PREP
15 mins
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COOK
12 mins
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READY IN
1 hr
Directions
- Preheat oven to 350 degrees F (175 degrees C). Grease or butter cookie sheets.
- In a small bowl, toss together almonds, bittersweet, semisweet and milk chocolate pieces, and oats; set aside. Sift together flour, baking powder, baking soda, and salt; set aside.
- In a large bowl, cream together butter, brown sugar, and white sugar until smooth. Beat in eggs one at a time, then stir in the vanilla. Stir in the flour mixture until just blended; Mix in oats, nuts, and chocolates. Drop dough by tablespoonfuls onto the prepared cookie sheets.
- Bake for 12 to 15 minutes in the preheated oven. Allow cookies to cool on baking sheets for 2 minutes before transferring to a wire racks to cool completely.
Nutrition
Calories: 111 kcal
Carbohydrates: 14.3 g
Cholesterol: 13 mg
Fat: 5.7 g
Fiber: 0.8 g
Protein: 1.5 g
Sodium: 62 mg