1-1/4 c. old-fashioned rolled oats
1 c. whole wheat flour
1/2 tsp. baking powder
1/4 tsp. salt
1/4 tsp. baking soda
1/2 c. unsalted butter, softened
1/2 c. brown sugar, packed
1/2 c. sugar
1/4 c. Eggbeaters
1/2 tsp. vanilla
2/3 c. dark chocolate chips, 60% cocoa
1 (1.5) dark chocolate (60% cocoa or
better) bar, grated
Preheat oven to 375. Place oats in a food processor and process until it turns into a powder. In a medium bowl, whisk together the powdered oats,
flour, salt, baking powder and baking soda. In a large bowl, cream together butter and both sugars for 3 minutes on medium speed.
Beat in eggs and vanilla. Gradually beat in dry ingredients. Stir in grated chocolate, then add chocolate chips.
Roll or scoop dough into 2-inch sized balls and place 2 inches apart on ungreased cookie sheet. Bake for 12 minutes. Cool 2 minutes on baking
sheet before transferring to a cooling rack.
Makes 25 cookies. The scooped dough freezes well and bakes up as delicious as fresh. Add 1-2 minutes to bake time for frozen dough.