• 1 cup butter, softened
  • 1 cup granulated sugar
  • 1 cup light brown sugar
  • 1 teaspoon pure vanilla extract
  • 2 large eggs
  • 2 1/2 cup rolled oats, blended well in a food processor until coarse flour is formed
  • 2 cup unbleached all-purpose flour
  • 1/2 teaspoon baking soda
  • 1 teaspoon aluminum-free baking powder
  • 1/2 teaspoon kosher salt
  • 2 cups milk chocolate chips
  • 1 Ghiradelli semisweet bar, chopped into chunk

I had so much fun this afternoon cooking with mother and daughter, Jennifer and Riley!  For dessert we made my favorite Double Chocolate Chip Cookies!  Oh, and doesn’t that face say it all?


Cream together the butter and both sugars until light and fluffy. Add eggs and vanilla extract. Mix well.

In another bowl combine flour, baking powder, soda and salt.  Add to wet.  Fold in chocolate chips, oats and chopped chocolate. Roll into balls and bake 2 inches apart in a 375 degree oven for approximately 10 minutes. Let sit on baking stone or sheet for five minutes before placing on a wire rack to cool.

Tip: Never let your cookies cook all the way through in the oven, because they will continue to harden once you take out.