Nutty Oatmeal Chocolate Cookies

There are oatmeal cookie people, and there are chocolate chip cookie people.  This recipe bridges the gap between the two.

There are several adaptations/unexpected twists to the usual recipe:  instead of using chocolate chips, I used chopped Hershey bars.  Yum.  And though the recipe didn't call for it, I threw in some dried blueberries.  Finally, I used a cocktail mix for the nuts instead of just pecans - we needed to use up a can in the pantry.  Here's a post that explains my theory on "making do" with recipe ingredients instead of blowing a gasket. It made for an interesting texture and taste in the finished product.

Because you process the oats until they are ground, they are less "visible" and the cookie might be more appealing to those who don't like oatmeal.

Nutty Oatmeal Chocolate Cookies

1-1/8 cup uncooked regular oats
1/2 cup (1 stick) butter, softened
1/2 cup granulated sugar
1/2 cup firmly packed light brown sugar
1 egg
1/2 tablespoon vanilla extract

1 cup all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
2 (1.55 ounce) Hershey candy bars, chopped
3/4 cup coarsely chopped nuts (I used a cocktail mix for variety - peanuts, almonds, pecans, etc. - but you can simply use pecans or walnuts or whatever you have on hand)
1/2 cup dried blueberries

1.  Process oats in a blender or food processor until ground.

2.  Beat butter and sugars at medium speed in a mixer until fluffy.  Add egg and vanilla and blend.

3.  Combine ground oats, flour, and next three ingredients.  Add to butter mixture and beat.  Stir in chocolate and nuts.

4.  Drop dough by tablespoons (I use a medium ice cream scoop instead) onto baking sheets.

5.  Bake at 375 degrees for 8 to 10 minutes or until golden.  Remove to wire racks to cool.  Makes approximately 2-3 dozen.

Get your cold glass of milk ready!