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Ingredients: -1 2 Cup(s) sugar (granulated, white) 2 Cup(s) brown sugar (dark brown) 4 large eggs 4 Cup(s) flour (sift before measuring) 5 Cup(s) rolled oats (oatmeal), powdered finely 24 Ounce(s) chocolate chips (being a purist, i prefer toll house morsels) 8 Ounce(s) chocolate bar, finely grated 3 Cup(s) chopped nuts (i prefer walnuts, but use your favorite) Directions: Preheat oven to 375 degrees F. Cream together the butter and the sugars. Sift together flour, oatmeal, salt, baking soda, baking powder and shredded chocolate bar. Add eggs and vanilla to creamed sugar and butter, then mix all ingredients together. Mix chocolate chips and nuts into mixture. Drop by onto ungreased cookie sheet in small drops. Bake 6 minutes or until done. NOTES: * Chocolate Chip Cookies like Mrs. Fields makes -- These cookies are a combination of oatmeal and chocolate chip. They are very rich, but very tasty. The recipe was obtained from a friend of a friend, who supposedly paid a large amount of money for it. However, the cookies do not taste exactly the same as the name brand. Yield: approximately 60. * A blender works very well to powder the oats and the chocolate bar. The blender chops the oatmeal finer than a food processor. The powdered chocolate bar should melt at the touch of your fingers. * I prefer my cookies just barely done, so that they remain chewy. If you want to send your taste buds into heaven, butter the cookies as they come out of the oven (still hot), and eat them still warm with a glass of cold milk. * Note that cocoa is not the same thing as a shredded chocolate bar. Note also that oatmeal is not the same thing as quick-cooking oats or instant oatmeal. Oatmeal means "rolled oats," such as Quaker oats. : Difficulty: easy to moderate. : Time: 30 minutes. : Precision: measure the ingredients. : Sam Spitzner : Illinois Bell, Chicago, Illinois : Email address: ihnp4!ilunix!sks : Snail address: 225 W. Randolph, HQ17B, Chicago, Il. 60606 : Copyright (C) 1986 USENET Community Trust
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Roll dough into small balls the size of a walnut, then Flourless chocolate raspberry cakes Position rack in middle of oven and heat to 375 F. Line a muffin tin with paper or foil liners. Heat chocolate and amrgarine in a heavy saucepan over low heat until melted, about 4 minutes; stir to combine and remove from heat. Mix sugar substitute and co