These are, hands down, the best chocolate chip cookies!  I make them as gifts but I love to make them for myself.  Try them right out of the oven, yum!  After the first day I like to warm them in the microwave for a few seconds and pour a big glass of milk.

Makes about 3 dozen cookies


1-1/2 cups old-fashioned rolled oats

1 cup whole wheat flour

1 cup unbleached all-purpose flour

1-1/2 tsp. baking powder

1-1/2 tsp. baking soda

1/2 tsp. salt

2 sticks unsalted butter

1 cup granulated sugar

1 cup firmly packed light brown sugar

1 tbsp. pure vanilla extract

1 cup peanut butter

2 large eggs

1 – 12-oz. bag of semisweet Ghiradelli chocolate chips

1 cup Ghiradelli bittersweet chocolate chips

1 cup chopped walnuts or pecans

Pulse 1 cup of the oats in a food processor until fine.  Whisk together in a large bowl the ground oats, the remaining 1/2 cup whole oats, all the flours, baking powder, baking soda and salt.

In the large bowl of a KitchenAid using the paddle attachment, beat the butter and sugars until light and fluffy.  Add vanilla and peanut butter and beat together.  One at a time add the eggs beating well after each addition.  Gradually add in the flour mixture until well blended.  Add all the chocolate chips and the nuts mixing until well-blended.  Chill cookie dough for 2 hours.

Preheat oven to 325F.

Using an ice-cream scoop, drop balls on ungreased cookie sheet about 2 inches apart pressing down  lightly with back of spoon.

Bake in center of oven for 15 minutes or until golden.  Remove cookies to a rack in a single layer to cool.


Leave a reply