A chewy, chocolate cookie packed with oats, walnuts and white chips.
4 1/2 dozen 2-inch cookies
2 cups (12 ounces) GUITTARD REAL SEMISWEET CHOCOLATE CHIPS
3/4 cup all-purpose flour
3/4 teaspoon baking soda
1/4 teaspoon salt
1 1/4 cups quick-cooking rolled oats
1/4 cup vegetable oil
1/4 cup firmly packed brown sugar
2 large eggs
2 tablespoons milk
1 teaspoon vanilla
1 cup chopped walnuts
1 cup (6 ounces) GUITTARD CHOC-AU-LAIT VANILLA MILK CHIPS
Preheat oven to 350ºF. Lightly grease cookie sheets.
Melt semisweet chips in top of double boiler over low heat, stirring constantly until smooth. Set aside to cool. In medium bowl, combine flour, baking soda, salt and oats; set aside.
In large bowl of mixer blend oil, brown sugar, eggs, milk and vanilla until smooth. Blend in melted chocolate, stopping to scrape sides and bottom of bowl as needed. Gradually add dry ingredients until combined. Stir in walnuts and vanilla milk chips.
Form well-rounded teaspoonfuls into balls and place 2 inches apart on cookie sheet. Bake 7-9 minutes; centers of cookies will still be soft but will harden as they cool. Let stand 3 minutes before removing to cooling racks.
Microwave instructions: Heat semisweet chips in small microproof bowl at medium power (50% or level 5) for 2-3 minutes, stirring well after each minute initially, then at 30 second intervals until smooth. Proceed as directed above.