Recipe By: Cuisinart, adapted by Dave Mathews
Makes: 60 cookies
Preparation Time: 30Min
2 1/2 cups quick-cooking oatmeal
1-1/2 cups butter (1 inch cubes softened) or margarine (12 oz)
1 cup sugar
1 1/2 cup firmly packed light brown sugar
2 large eggs
1-1/2 teaspoons vanilla extract
2 cups flour
1 teaspoon salt
1-1/2 teaspoons baking soda
1 teaspoon cinnamon
12 ounces semi-sweet chocolate chips
1. Preheat oven to 350°F and place rack in center. Toast oatmeal on baking sheet until lightly browned, about 10 minutes. Remove and reserve.
2. In food processor, use metal blade to process butter/margarine with both sugars until smooth, about 2 minutes. Scrape work bowl as necessary.
3. Add eggs and vanilla and pulse until just mixed, about 6 times.
4. Add flour, salt, baking soda, cinnamon, and 1 1/2 cups of the oatmeal. Process for 10 secs then a few more short pulses until mixed, about 6 times.
4. Transfer to a large bowl, add remaining oatmeal and chocolate chips and stir to incorporate all the ingredients.
5. Pre-heat oven to 325°F for a convection oven or 350°F for a regular oven.
6. Drop a rounded tablespoonful of the dough onto parchement covered baking sheets, at least one inch apart. No need to press down the balls of dough. Bake until golden brown, 12 minutes with convection or 14 minutes in a regular oven. Let cool a few minutes before transfering to a cooling rack.
