Million Dollar Cookies
By far the best chocolate chip cookies, and the only ones I make for special occasions. Enjoy!
By far the best chocolate chip cookies, and the only ones I make for special occasions. Enjoy!
- 2 teaspoons baking soda
- 1 teaspoon salt
- 4 eggs
- 2 teaspoons baking powder
- 2 cups granulated sugar
- 1 tablespoon vanilla
- 4 cups all purpose flour
- 2 cups brown sugar
- 2 cups butter room temperature
- 5 cups blended oatmeal *see note below
- 24 ounces chocolate chips semi sweet
- 8 ounces chocolate bar grated
- 3 cups pecans roasted and chopped
- Carbohydrate 18.2418376466415 g
- Cholesterol 26.2033612238198 mg
- Fat 12.0946956817391 g
- Fiber 1.02360343787389 g
- Protein 1.8091432542668 g
- Saturated Fat 6.24589542353251 g
- Serving Size 1 1 Serving (40g)
- Sodium 57.5687120163982 mg
- Sugar 17.2182342087676 g
- Trans Fat 0.838620755434846 g
- Calories 182 calories
Step-by-step
- In a large bowl cream the butter and both sugars together. Add the eggs (one at a time and mix well). Add the vanilla and stir to combine.
- In another bowl mix together the flour, oatmeal, salt, baking powder, and soda. Add the dry ingredients to the wet and mix until just incorporated.
- Add the chocolate chips, The grated chocolate bar and nuts, and mix until just combined. Roll into balls the size of golf balls and place two inches apart on a cookie sheet.
- Bake for 10 minutes at 375 degrees. Makes 112 cookies.. Enjoy!!!
Most home bakers incorporate all the eggs at once, which breaks the emulsion of the fat and sugar rather than trapping air. Creaming room temperature butter with granulated and brown sugars requires beating until the mixture turns pale and fluffy, creating microscopic air pockets that chemical leaveners later expand. Brown sugar introduces moisture and acidity, which reacts with the baking soda to yield a tender crumb. Replacing the butter with shortening alters the melting point, resulting in a greasier mouthfeel because animal fats and plant oils behave differently under oven heat.
The Role of Blended Oatmeal
Pulse rolled oats in a food processor until pulverized into a fine powder before measuring. This oat flour absorbs free moisture from the eggs and butter, preventing excessive spreading during baking. Whole oats provide structural chew, whereas blended oats act as a thickener that stabilizes the heavy volume of semi-sweet chocolate chips and grated chocolate.Baking and Textural Mechanics
Portion the dough into golf-ball-sized spheres and space them two inches apart on baking sheets. Bake at 375 degrees Fahrenheit for exactly 10 minutes. Removing the pan when the edges are set and the centers remain slightly soft prevents the residual heat of the pan from overcooking the sugars into bitterness.
