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Rose's Official Chocolate Chip Cookies Ingredients: 2 cups all-purpose white flour 1/2 cup oat flour 1 tsp. baking soda 1 tsp. salt 1 cup butter 1 cup packed brown sugar 1/2 cup sugar 2 eggs 1.5 tsp. vanilla 12 oz. semi-sweet chips 1 cup roughly chopped pecans In a large bowl, stir together flour, oat flour (I grind up regular oats in my coffee bean grinder), baking soda, and salt. In your KitchenAid(tm) mixer, beat cold butter ( don't warm on counter first) until smooth. Add brown sugar and beat on high speed, scraping sides of bowl to mix. Add sugar and continue beating at high speed. The butter mixture will stay somewhat grainy because of the cold. Once it's generally the same consistency, add eggs and vanilla and mix for 1-2 minutes on medium speed. You'll need to scrape the sides a few times here too. Add dry mixture gradually, beating at slow speed. Once the dry mixture is added, beat for 1-2 minutes at highest speed. Mix nuts and chips together and then add at slow speed until thoroughly incorporated. Chill dough in the refrigerator for approx. 3 hours (or overnight). Pre-heat oven to 350 degrees. Drop in 2-3 tablespoon portions onto ungreased cookie sheet. Bake 10-12 minutes, pulling the cookies out when they are still slightly pale in the middles. Do not overcook! Cool pan on a rack for 5 minutes or so, then continue cooling cookies on a rack after removing them from pan with spatula. This produces a nice light cookie that's still chewy even after it cools. Yummy! From: Rose Bigham | ||