Gooey Goldie 🔥 Chocolate Chip Cookie

Years in the making—and worth every delicious experiment.

This is no ordinary chocolate-chip cookie. It brings together the rich indulgence of a classic chocolate-chip cookie, the buttery nuttiness of pecan delight and the satisfying crunch of oatmeal granola—all in one irresistible bite.

One batch makes 55 normal-sized cookies—or 28 thick, decadent XXLs—each packed with pecans and pockets of warm, melting chocolate.

Bake them once, and friends and family won’t merely ask for the recipe.

They’ll ask when you’re making the next batch.

INGREDIENTS:
1 cup butter (250g)
2/3 cup sugar (raw cane)
2/3 cup brown sugar (real brown sugar)
2 eggs
1.5 tsp. (9.9ml) vanilla extract (important)
2 cups (300g) flour
2.5 cups (280g) powdered oatmeal (Hafermehl) (vitamix to a fine powder).
.5 tsp. (4.9ml) salt
1 tsp. (9.9ml) baking powder
1 tsp. (9.9ml) baking soda
12 oz. (340g) 70% cacao chocolate chips or dark vanilla buttons (ie. 1 bag of Nestle’s Dark UNSWEETENED Choc Chips)
133g coverture (grated) optional
1.5 cups (150g) chopped nuts (pecans etc)

INSTRUCTIONS:
Cream the butter and both sugars in a mixer.
Add eggs and vanilla.
Then, while mixing, add the flour, oatmeal, salt, baking powder, and soda.
When mixed well, fold in the chocolate chips, grated chocolate and nuts.
Roll into balls and place two inches apart on a cookie sheet.
Bake on middle rack for 10 minutes at 375 F (190 C) or until golden brown with dark edges.

Allow them to cool.

Share liberally ;-)