Harlie and Daphne - Recipe Decadent Chocolate Chip

President's Choice (the Standard)	Harlie's Florida Recipe
1 cup PC Normandy-Style Salted Butter 1 cup Sugar 1 cup Brown Sugar 2 Large Eggs 1 tsp pure vanilla extract 2 cups No Name All-Purpose Flour 2 cups Blended Oatmeal (Blend oatmeal in a blender or food processor until it is fine powder) 1/2 tsp salt 1 tsp No Name Baking Powder 1 tsp No Name Baking Soda 2 cups PC The Decadent Chocolate Chips 1/2 cup grated PC Bittersweet Chocolate Bar 1 1/2 cups Chopped Nuts (Optional) Preheat oven to 375 F (180 C). Cream butter and both sugars, add eggs and vanilla. In a separate bowl, mix together flour, oatmeal, salt, baking powder and baking soda. Add this to the butter mixture and when blended add the chocolate chips, grated chocolate and the nuts (optional). Roll into balls and place 2" (5cm) apart on a cookie sheet. Bake for 10 minutes. Makes 50 medium-sized cookies. Harlie's changes: 1/4 cup cocoa powder rather than PC Bittersweet Chocolate Bar 1/2 cup unsweetened desiccated coconut Note: these are a crisp cookie	3/4 cup Salted Butter 1 cup Brown Sugar 1 Large Egg 1 tsp pure vanilla extract 1+ tbs cup All-Purpose Flour 1 1/2 cups Oatmeal 1/4 tsp salt 1+ tsp Baking Powder 2 tbs coco powder 1 tbs ground flax 1/4 cup milk 1 cup Decadent Chocolate Chips 1/4 cup grated coconut 1/2 cups Chopped Nuts Preheat oven to 375 F (180 C). Cream butter and sugar, add eggs and vanilla. In a separate bowl, mix together flour, oatmeal, salt, baking powder, coco, flax and baking soda. Add this to the butter mixture in 3 steps adding 1/2 milk before steps 2 and 3 and when blended add the chocolate chips, coconut and the nuts. Roll into balls and place 2" (5cm) apart on a cookie sheet. Bake for 14 minutes. Makes 30 small-sized chewy cookies.
	To make moister use more baking powder use more vanilla cold dough on cold sheet do not over mix under bake
Chocolate Chip Oatmeal Cookies (untested)
Bradenton Herald WEDNESDAY, MARCH 3, 2004 3/4 cup lightly packed fresh dark brown sugar 2 1/2 cups granulated sugar cup granulated ugar 1 1/4 cups all purpose flour spooned in and levelled 3/4 teaspoon salt 1/2 teaspoon baking Soda 1 cup (2 sticks) unsalted butter, slightly firm 2 tablespoons light corn syrup 1 large egg 2 teaspoons pure vanilla extract 2 cups semisweet chocolate chips 2 cups coarsely chopped walnuts Position the shelves in the upper and lower thirds of the oven. Heat the oven to 375 degrees F. lightly butter the cookie sheets. Place the brown sugar, 1/2 cup of the oatmeal, and the granulated sugar in the work bowl of a food processor fitted with the steel blade and process for 2 1/2 to 3 minutes, or until the oatmeal is very finely ground and powdery. In a medium bowl, sift together the flour, salt and baking soda. .Stir in the remaining oatmeal and set aside. In the bowl of an electric mixer fitted‑with the paddle attach‑ mix the butter with the corn syrup on. medium‑low speed, mixing until smooth and lightened in color. Add the oatmeal sugar mixture in three additions, mixing well after ea ch addition. Add the egg and vanilla extract and mix for I minute longer. Scrape down the side of the bowl as needed. the mixer speed to low, then incorporate the dry ingre‑ in three additions, mixing just until blended. Using a rub‑ spatula, fold in the chocolate chips and walnuts. Drop golf ball‑size mounds of dough from the tip of a tablespoon onto the prepared cookie sheets, spacing them about 3 inches apart. If the dough begins to feel crumbly toward the bottom‑of the bowl, shape the balls with your fingers. ‑ Bake for, 10 to 12 minutes, or until the edges begin to turn a golden brown. Remove the cookies from the oven and. let stand for 2 minutes, then transfer to cooling racks. Makes about 4 1/2 dozen 2 1/2 inch cookies Storage: Store in an airtight container, layered, between strips of wax paper, for up to 2 weeks. These cookies may be frozen.