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My cousin Rivky gave me this recipe, which is her own spin on a well-loved cookie recipe. If you are feeling ambitious, this fantastic recipe makes a lot of cookies, and it’s great to stock your freezer with!
5 cups oatmeal (larger flakes)
11 ounces bittersweet baking chocolate
1 pound margarine (non-hydrogenated tub margarine works beautifully)
2 cups firmly packed brown sugar
2 cups white sugar
5 eggs
2 teaspoons Gefen Pure Vanilla Extract
4 cups white whole-wheat flour
2 teaspoons baking powder
2 teaspoons baking soda
1 teaspoon salt
20 ounces Callebaut Chocolate Chips
2 cups white chocolate chips
Preheat oven to 375 degrees Fahrenheit.
Place the oatmeal in a blender and blend until it is a fine powder. Next, place baking chocolate in blender and pulse until it crumbles into coarse pieces.
In the bowl of an electric mixer, cream margarine with both sugars. Add in eggs and vanilla extract.
Combine all the dry ingredients (except for chocolate) in a large bowl. Add wet ingredients to mixture of dry ingredients. Once mixed, add the chocolate and mix until just combined.
Wet your hands slightly. Roll dough into balls and place on a lined cookie sheet. Bake for 14 minutes. Transfer to wire rack or turn cookies over to cool.
Yields 100 cookies
Preheat oven to 375 degrees Fahrenheit.
Place the oatmeal in a blender and blend until it is a fine powder. Next, place baking chocolate in blender and pulse until it crumbles into coarse pieces.
In the bowl of an electric mixer, cream margarine with both sugars. Add in eggs and vanilla extract.
Combine all the dry ingredients (except for chocolate) in a large bowl. Add wet ingredients to mixture of dry ingredients. Once mixed, add the chocolate and mix until just combined.
Wet your hands slightly. Roll dough into balls and place on a lined cookie sheet. Bake for 14 minutes. Transfer to wire rack or turn cookies over to cool.
Yields 100 cookies
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waaay too much sugar. way too much chochlate chips