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.