Prep: 12 min Bake: 14 min per batch
Make Ahead: up to 1 week
Total Cost (without nuts): $4.74

If there's anything that Susan's friends say they like more than her bean fondue dip, it's
her chocolate-chip cookies. They're best freshly baked, but may be stored at room
temperature, in a tightly covered container with waxed paper between the layers, for up
to one week. Take them to the potluck in the same container.

 2 1/2 cups uncooked old-fashioned or quick-cooking oats
 1 1/2 cups all-purpose flour
 1 teaspoon each baking powder and baking soda
 1/2 teaspoon salt
 2 sticks (1 cup) butter or margarine (not spread), at room temperature
 1 cup packed brown sugar
 1 cup granulated sugar
 2 large eggs
 1 teaspoon vanilla extract
 2 cups (12 ounces) semisweet chocolate chips
 1 cup walnuts, chopped (optional)

1. Heat oven to 350 F. Lightly grease cookie sheet(s).
2. In food processor (or in small batches in blender), process oats until powdered. Add
flour, baking powder, baking soda and salt, and process briefly to blend.
3. In a large bowl, beat butter and sugars with electric mixer on high speed until light
and fluffy. Beat in eggs and vanilla until well blended. Gradually stir in flour mixture,
chocolate chips and nuts until blended. (Mixture will be very stiff.)
4. Drop by heaping tablespoonfuls about 1 inch apart on prepared cookie sheet(s). Bake
12 to 14 minutes, until tops look dry and bottoms are very lightly browned. Let cool on
cookie sheet 2 minutes before removing to wire rack to cool completely.

* Makes 36. Per cookie (without nuts): 179 cal, 2 g pro, 26 g car, 8 g fat, 26 mg chol with
butter, 12 mg chol with margarine, 137 mg sod. Exchanges: 3/4 starch/bread, 1 fruit, 1 3/4

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