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1 c BUTTER, SOFTENED
1 c BROWN SUGAR
1 c SUGAR
2 ea EGGS
1 ts VANILLA
2 c FLOUR
2 1/2 c OATMEAL
1 ts BAKING POWDER
1 ts BAKING SODA
1/2 ts SALT
12 oz CHOCOLATE CHIPS
8 oz CHOCOLATE BAR, GRATED
1 1/2 c NUTS, CHOPPED (OPTIONAL)
IN A LARGE BOWL CREAM BUTTER AND SUGARS TOGETHER. MIX EGGS AND
VANILLA. MIX FLOUR, OATMEAL,BAKING POWDER, SODA AND SALT TOGETHER.
ADD REMAINING INGREDIENTS AND ROLL INTO SMALL BALLS, NO LARGER THEN A
PING PONG BALL. PLACE 2″ APART ON BAKING SHEET. BAKE AT 375 DEG F.
FOR 6 TO 7 MINUTES, FOR A MOIST AND CHEWY COOKIE.
Yields
24 Servings
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