These cookies are over the moon and back! Let the cookies set overnight, if you can and when they’ve had time to meld the flavors together, oh good Heavens, they are bodacious bites of insane goodness! Yesterday a batch was made for about 30 fifteen year old football players who were celebrating a birthday. . .this recipe makes a bunch, just cut it in half if you like.
|Clay Coury (#84) and several of his team-mates gathered to celebrate his birthday. Happy Birthday Clay.|
2 sticks butter
2 sticks oleo or Crisco
1-3/4 cups light brown sugar, packed
2-1/3 cups sugar
4 medium eggs
3 cups plus 2 tablespoons pastry flour
3 cups bread flour
1/4 cup oatmeal, pulverized
1 tablespoon salt
2 teaspoons baking powder
2 teaspoons baking soda
1 tablespoon vanilla flavoring
3 bars Ghirardelli semi-sweet bars, chopped
1 (10-ounce) package peanut butter chips
1 (11-ounce) package butterscotch chips
1 (8-ounce) package heath bar chips
1-1/2 cups pecans, roasted and chopped
Preheat oven to 350 degrees. Line baking sheets with parchment paper or nonstick baking mats; set aside. In the bowl of an electric mixer fitted with the paddle attachment, cream together butter, oleo, and sugars. Add eggs, one at a time, mixing well after each addition. Reduce speed to low and add both flours, baking powder, baking soda, vanilla, oatmeal, salt, chips, pecans, and chocolate; mix well. Refrigerate dough in a covered container overnight, or at least 4 hours. Keep dough in refrigerator while baking. Using a 4-ounce scoop for larger cookies or a 1-ounce scoop for smaller cookies, scoop cookie dough onto prepared baking sheets, about 2 inches apart. Bake until lightly browned, but still soft, about 20 minutes for larger cookies and about 15 minutes for smaller cookies. Do not over bake! Cool slightly on baking sheets before transferring to a wire rack to cool completely. Makes about 2 dozen 5-inch cookies or 8-1/2 dozen 1-1/4-inch cookies.
NOTE: This is my go-to recipe when I'm making cookies for a crowd, but you can easily cut it in half. I've found that oleo or Crisco/butter combination works best for me. If you have extra-large or jumbo eggs, reduce the number you use. Too much egg makes your cookies flat.