Ingredients for Chunk Wild Cookies
- 1 cup (2 sticks) unsalted butter
- Shortening
- White Sugar
- Light Brown Sugar
- 2 large eggs
- Vanilla Extract
- 1 tablespoon maple extract
- 1 ½ cups rolled oats
- All Purpose White Flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- Peanut Butter Chips
- Chocolate Chips
- White Chocolate Chips
- ½ cup chopped pecans (optional)
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How to Make Chunk Wild Cookies
- Preheat your oven to 400°F (200°C).
- Using a blender, grind 1 ½ cups of rolled oats into a fine powder.
- In a large bowl, cream together 1 cup (2 sticks) unsalted butter and ¾ cup granulated sugar and ¾ cup packed brown sugar until light and fluffy.
- Beat in 2 large eggs, 1 teaspoon vanilla extract, and 1 tablespoon maple extract.
- In a separate bowl, whisk together 2 ½ cups all-purpose flour, 1 teaspoon baking soda, and 1 teaspoon baking powder.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
- Stir in 2 cups chocolate chips and ½ cup chopped pecans (optional).
- Drop by rounded tablespoons, about 2 inches apart, onto ungreased baking sheets.
- Bake for 9-11 minutes, or until the edges are golden brown. Keep an eye on them as ovens vary.
- Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
Nutrition Information (Approximate per serving)
Sodium
63 g
Sugar
1289g
Fat
410g
Carbs
166g
